Hash Brown Quiche Cups

10 ingredients
5 steps

Ingredients

  • 1 large egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1/4 cup shredded Asiago cheese
  • 3 large eggs
  • 1 tablespoon minced fresh chives
  • 1/3 cup shredded Colby-Monterey Jack cheese
  • 1/3 cup fresh baby spinach, thinly sliced
  • 2 bacon strips, cooked and crumbled

Directions

  1. 1
    Preheat oven to 400°. Grease 8 muffin cups.
  2. 2
    In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes.
  3. 3
    For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes.
  4. 4
    Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a
  5. 5
    in a preheated 350° oven until heated through, 5-10 minutes.

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