Mini Potato Quiche Cups Recipe

Name: Mini Potato Quiche Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Ingredients: 2 cups refrigerated hash browns; 1 tablespoon flour; 1/4 sweet onion; 1 heaping cup baby spinach; 1 tablespoon olive oil; 6 eggs; 1/4 cup milk; 1/2 cup shredded Swiss cheese; 1 teaspoon salt; 1 teaspoon ground black pepper

Ingredients

2 cups refrigerated hash browns
1 tablespoon flour
1/4 sweet onion
1 heaping cup baby spinach
1 tablespoon olive oil
6 eggs
1/4 cup milk
1/2 cup shredded Swiss cheese
1 teaspoon salt
1 teaspoon ground black pepper

	PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 10 servings

Instructions

Preheat oven to 375°F.
Spray a 12-cup muffin tin liberally with non-stick cooking spray.
In a medium bowl, combine the hash browns and flour.
Press the hash browns evenly between 10 muffin wells to form the crust.
Bake for 15 minutes or until the edges are beginning to brown.
While the hash browns are baking, dice the onion and chop the spinach into small pieces.
Heat a large nonstick skillet over medium heat.
Add the olive oil.
When the oil is hot, add the onions and cook 5 minutes, stirring often, until softened.
Stir in the spinach and continue cooking for 2 minutes or until wilted.
In a medium bowl, beat together the eggs and milk until frothy.
Stir in the cheese, salt and pepper.
Add in the onion and spinach.
Remove the hash browns from the oven and pour the egg mixture evenly into each muffin well lined with hash browns.
Return to the oven for 15-17 minutes or until the quiche has set and the top is still a little moist looking.
Run a butter knife around the edges of each quiche to loosen and remove to a plate.
Serve warm or at room temperature.