Mini Quiche With Romaine Lettuce Salad

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“Ready, Set, Cook! Special Edition Contest Entry - These mini quiches look like you slaved all day to make them, but they are easy enough because they take advantage of Simply Potatoes Shredded Hash Browns for the base and a bottled salad dressing (I recommend Cardini's). There is also a red "brava" dressing based on that used for a Spanish dish, Patas Bravas.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees F; grease 6 muffin tins with butter (if you prefer to cut the recipe down to serve 2 or 4 simply put a bit of water in the unused muffin tins).
  2. Lightly press 1/4 cup (not packed) of the hash browns into each cup; season with salt and taco seasoning.
  3. Place in oven for about 10 minutes (potatoes may start to brown a bit on the edges).
  4. Meanwhile, whisk together the eggs, onions, peppers, and bacon; season with additional salt and taco seasoning.
  5. Divide spinach among cups; top with egg mixture; spoon a tablespoon of milk in each cup.
  6. Place in oven for about 20-25 minutes; you will know they are done when the center is set and they are puffy (they will deflate when they start to cool).
  7. While the quiches are cooking, in a small bowl, whisk together 2 tablespoons olive oil, the vinegar, paprika, and chili powder.
  8. To serve: Divide lettuce among serving dishes. Place a mini quiche on each plate, then drizzle lettuce with a fair amount of bottled Caesar dressing, just a little for the quiche. Drizzle with the red "brava" dressing.

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