Holiday buffet finger food, breakfast or brunch fare, even cocktail party pass-arounds, these tasty quiche cups with crunchy hash brown crusts hit all the right notes.  The crust cups can be made ahead, then filled and quickly baked to serve warm or at room temperature.  Use frozen hash browns for convenience—but be sure to spread them out to dry after they defrost, so they crisp up well.

For cup crusts:

  • 2 cups frozen hash brown potatoes, shredded
  • 1 beaten egg
  • Salt and pepper
  • 2 tblsp finely grated cheese

Spread out hash browns on paper towel-covered baking sheet—defrost.  Cover with more paper towels and press to remove moisture.  Beat eggs, salt and pepper then stir in dried hash browns and grated cheese.  Mix well.  Use olive oil to coat non-stick, 8 cup muffin tin.  Use hands to press potato mixture firmly on to bottom and up sides of well-oiled muffin cups.  Bake in pre-heated, 400’ oven 15-20 minutes, until golden brown.  Remove and cool completely.  Check to make sure none of the crusts are stuck to the tin.

For egg filling:

  • 3 eggs
  • 1/3 cup coarsely grated Gruyere or Swiss cheese
  • Handful of chopped chives
  • 2 tblsp cream
  • Salt and pepper
  • 2-3 bacon strips, cooked and crumbled—can be baked in oven on foil lined pan, along with potato crusts

Beat eggs then stir in grated cheese, salt and pepper, cream and chives.  Spoon evenly into cooled crusts and top with crumbled bacon.  Bake in pre-heated 400’ oven, 6-9 minutes, until puffed, and knife inserted comes out clean.  Quiche will settle in cups as it cools.   

The Kitchen Hive

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