Shrimp Potato Taco Quiche
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
10 Mini Quiche
- Serves:
- 5
ingredients
- 10 refrigerated biscuits
- 3 ounces large shrimp, cooked frozen
- 2 cups Simply Potatoes Traditional Mashed Potatoes
- 4 ounces bacon
- 2 eggs, beaten
- 1⁄2 cup chopped onion
- 10 grape tomatoes
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon minced cilantro
directions
- Chop bacon. Cut grape tomatoes into half.
- In a skillet, heat olive oil and sauté onion until tender. Add bacon, shrimp and tomatoes. Sauté about 1 minute. Then add taco seasoning mix. Stir well. Turn off the heat and set aside.
- Preheat the oven to 400 degrees F. Open the can of biscuit. Divide 10 and roll each dough out to 5-6 inch diameter. Put the dough into the lightly buttered muffin baking cup.
- In a bowl, combine mashed potatoes and sautéed shrimp mixture. Mix well. Then add beaten eggs and mix well.
- Put the filling into each dough, sprinkle minced cilantro on top and bake for 10-15 minutes.
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RECIPE SUBMITTED BY
Hidemi
USA