Description
These Hash Brown Crust Quiche Bites With Veggies are a fun and flavorful twist on traditional quiche, featuring a crispy hash brown base. Perfect for breakfast, brunch, or as a delightful appetizer, these mini quiches are packed with fresh vegetables and cheesy goodness.
Ingredients
Scale
- 2 cups Frozen Shredded Hash Browns (thawed)
- 2 tablespoons Melted Butter or Olive Oil
- ½ teaspoon Salt (for crust)
- ¼ teaspoon Black Pepper (for crust)
- 8 Large Eggs
- ½ cup Milk or Cream (whole milk, half-and-half, or heavy cream)
- ¾ teaspoon Salt (for filling)
- ½ teaspoon Black Pepper (for filling)
- Pinch of Nutmeg
- 1 cup Shredded Cheese (cheddar, Gruyere, feta, goat cheese, or a mix)
- 1 cup Fresh Vegetables (finely chopped bell peppers, fresh spinach, sautéed onions, diced zucchini, finely chopped broccoli florets, or sliced mushrooms)
- 1 tablespoon Olive Oil (for sautéing vegetables)
- Optional: 1 cup Cooked Beef Crumble (fully cooked and drained)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin, or line it with paper liners for easier removal.
- Thaw your frozen shredded hash browns completely. This usually takes a few hours in the fridge or about 30 minutes at room temperature.
- Once thawed, place the hash browns in the center of a clean kitchen towel or several layers of paper towels. Gather the towel and squeeze out as much liquid as you possibly can.
- In a medium bowl, combine the squeezed hash browns with the melted butter (or olive oil), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well to ensure the hash browns are evenly coated.
- Divide the hash brown mixture evenly among the 12 muffin cups. Press firmly into the bottom and up the sides of each cup to form a compact crust.
- Bake the hash brown crusts in the preheated oven for 12-15 minutes, or until they are lightly golden brown and starting to crisp. Remove from the oven and set aside while you prepare the filling. Reduce oven temperature to 375°F (190°C).
- While the crusts are pre-baking, heat a tablespoon of olive oil in a skillet over medium heat. Add your finely chopped vegetables and sauté for 5-7 minutes, or until they are tender and any excess moisture has evaporated. If using spinach, add it last and cook until just wilted. Season with a pinch of salt and pepper. Let cool slightly.
- In a large bowl, whisk together the eggs, milk/cream, ¾ teaspoon salt, ½ teaspoon black pepper, and a pinch of nutmeg. Whisk until well combined and slightly frothy.
- Stir the sautéed vegetables and shredded cheese (and any optional cooked beef crumble) into the egg mixture.
- Carefully pour the egg and veggie mixture into each pre-baked hash brown crust, filling them about ¾ full. Do not overfill!
- Return the muffin tin to the oven and bake for 20-25 minutes, or until the quiche filling is set and lightly golden brown on top. A knife inserted into the center should come out clean.
- Let the Hash Brown Crust Quiche Bites With Veggies cool in the muffin tin for 5-10 minutes before carefully removing them. Serve warm and enjoy!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 quiche bite
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Make sure to squeeze out as much moisture from the hash browns as possible to ensure a crispy crust. Feel free to customize the vegetables and cheese to your liking, and consider adding cooked meat for extra heartiness.