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Hash Brown Crust Mini Quiches

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“Ready, Set, Cook! Special Edition Contest Entry: Potatoes and eggs are a perfect match. I've made these hash brown shells before and filled them with scrambled eggs, salsa and cheese, so I figured, why not bake a quiche in them? Cutting into it, you also get the nice surprise of a creamy, goat cheese filled center. Make sure that your hash brown mixture is well-combined and firmly pressed into the tins so that you end up with a nice, crispy, supportive shell.”
1hr 25mins
6 mini quiches

Ingredients Nutrition


  1. Preheat the oven to 375 degrees. In a large mixing bowl, combine the Simply Potatoes Shredded Hash Browns, panko bread crumbs and flour. Add the melted butter and mix well. Lightly beat the egg whites and add them to the bowl. Stir in the salt and pepper and mix until combined. Generously coat a 6-cup jumbo muffin tin with the non-stick spray. Evenly divide the potatoes among the 6 cups and using your fingers or the back of a spoon, press them firmly against the bottoms and all the way up the sides of the cups. Bake them for 30 minutes. While the shells bake, prepare the filling by beating the eggs, whipping cream and mustard together in a medium mixing bowl. Stir in the bacon pieces, green onions and red bell pepper. When the shells are done pre-baking, set the pan on the stovetop and place 1 tablespoon of goat cheese in the bottom of each shell. Give the filling a good stir, then, using a small ladle, fill each shell up to the rim. Bake them for 25-30 minutes, until the centers are set and the tops are puffed and golden brown. Let cool in the pan for at least 5 minutes before transferring them to plates. Use a flexible spatula to lift them out of the muffin tin. Serve warm. Makes 4 servings ( 1 1/2 mini quiches per serving).

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