Mini Quiches with Hash Brown Crust
Mini Quiche with Hash Brown Crust have a homemade, crispy hash brown crust and cheesy quiche filling. They’re perfect for a special brunch or meal prep!
I owe the idea for these Mini Quiche with Hash Brown Crust to my mother-in-law. We went to her house last weekend for a family brunch and she made a pie-sized hash brown crust quiche.
I loved the idea and got right on it, because these are the perfect addition for Easter brunch. 🙂
While my mother-in-law did one large quiche, I chose to make them mini sized so that I could customize them for picky eaters.
These Mini Quiche with Hash Brown Crust make everybody happy!
I used a combination of asparagus and mushrooms since I had some already cooked up in the fridge, along with some leftover cubed ham.
Bacon, sausage, scallions, jalapeños or whatever you have on hand would be great additions to these mini quiches as well.
Mini hash brown crust quiche is always a great option to feed a crowd because we all know that bite-sized food is much more fun.
Most quiche recipes are overly rich with heavy cream, but I chose to lighten them up with skim milk. The egg yolks add plenty of richness and the cheese sprinkled over the top to makes them perfect.
I got zero complaints. 🙂
The hash brown crust makes these mini quiche more satisfying, and they resemble bird nests, making them perfect for Easter.
You can use frozen hash browns as a shortcut, but be sure to thaw them and squeeze out the liquid or they won’t get crisp. The same goes for freshly grated russet potatoes — place them in a towel and get as much liquid out of them as you can.
Toss the potatoes in oil, and press them into the bottoms and up the sides of your generously greased muffin cups or ramekins, and bake till crispy.
Place your filling(s) into the bottom of each muffin cup and pour the egg mixture over the top. Top with the cheese and bake for 10-15 minutes until puffy and set, and your quiches are done.
Once they’ve cooled about 10-15 minutes, run a knife around the edges and work them out. They come out surprisingly easy, but I did lose a couple of patches of hash browns here or there in a few muffin cups. If you don’t want to worry about getting them out, ramekins are a great idea.
These mini quiche with hash brown crust are the kind of food that’s special for holiday brunches, but perfect for every day as well.
They’re nice and portable for breakfast on the go, and when you want breakfast for dinner, these are your guys. These will be in the regular rotation here…we could eat them every day of the week.
More Easter brunch ideas!
Carrot cake coffee cake by Pinch of Yum
Mini Quiche with Hash Brown Crust
Mini Quiche with Hash Brown Crust have a homemade, crispy hash brown crust and cheesy quiche filling. They're perfect for a special brunch or meal prep!
Ingredients
For the hash brown crust:
- 2 russet potatoes, peeled and grated (2 cups), or use thawed frozen hash browns*
- 2-3 tablespoons canola oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the quiches
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus
- 1/2 cup chopped mushrooms
- 1/3 cup diced ham
- 6 large eggs
- ½ cup low fat milk*
- salt and pepper, to taste
- 1 cup of your favorite grated cheese
- Scallions, for garnish (Optional)
Instructions
Prepare the crust:
- Preheat the oven to 400 degrees. Generously grease (12) standard muffin tins with cooking spray and set aside.
- Place the grated potato or thawed hash browns in a bread towel and wrap tightly. Wring out as much liquid as possible as the potatoes won't crisp if there's too much moisture.
- Place the potatoes in a medium bowl and toss with the olive oil, salt, and pepper until evenly coated.
- Place about 2 tablespoons of the potato mixture in each muffin tin and press it into the bottom and up the sides.
- Bake on the middle rack of the oven for 20-30 minutes or until crisp and golden brown. Remove from the oven.
Prepare the fillings:
- While the crusts bake, prep the filling(s).
- Heat the olive oil in a skillet over medium heat. Add asparagus and mushrooms and sauté for 5-6 minutes until desired level of doneness.
- Divide the ham and veggies between each hash brown crust.
Prepare the egg mixture:
- Lower the oven temperature to 350 degrees.
- Place the eggs, milk, salt and pepper, to taste in a medium bowl and whisk to combine.
- Divide the mixture equally in the muffin cups and sprinkle some cheese over the top. Bake on the middle rack of the oven for 10-15 minutes or until the quiches are puffed and set. It's ok if the centers are just a tiny bit wiggly.
- Cool on a wire rack for 10-15 minute until cool enough to handle. Run a knife around the edges and gently work the quiches out.
- Serve immediately with the scallions if using and enjoy!
Notes
- Ramekins may also be used for the quiches if you don't want to mess with removing them from the pan, just make sure they're the same size for even cooking.
- *Be sure and use russet potatoes here as they're the starchiest potato and will get nice and crispy for you.
- *Low fat milk may be substituted with whatever you have on hand -- whole milk, dairy free, or half and half to make more indulgent.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 105mgSodium: 256mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 8g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.
41 Comments on “Mini Quiches with Hash Brown Crust”
These look amazing Marcie! I can totally imagine having these for Easter – or any other time, in fact, because they look incredible! I love the asparagus and mushrooms flavor combination you chose too – so delish, I can almost taste them from here! Pinned!
Thanks, my friend! I can’t wait to add jalapeños here…and bacon…oh the possibilities! 🙂
Hash brown crust? You’re talking 🙂 These look great and I love the mushrooms 🙂
I loved the hash brown crust — I don’t make them enough! And mushrooms are a must for me in quiche. 🙂 Thanks, Medha!
These mini quiches look adorable, Marcie! I’m such a fan of mini foods like this. And even better that they’re so easy to whip up. Sounds like the perfect addition to my Easter brunch! Pinned!
Of course it’s easier to make one big quiche, but when everybody doesn’t love the same add-ins, you gotta go mini! Since I’m such a mini-food fan, it worked out perfectly. Thanks for the pin, Gayle! 🙂
These are so cute and totally perfect for Easter Sunday Breakfast! Yummy!
Thank you so much, Julie! We can’t get enough egg cups around here, and the hash brown crust was such a fun new twist! 🙂
These are awesome mini quiches, perfect for breakfast or snack and even for school lunch. Pinned!
Thank you, Kathy! 🙂
I love making quiche with a hashbrown crust. It makes such a nice change, doesn’t it.
That crust really is a great way to change up Quiche!
These little quiches are so adorable, Marcie! Mini food is always more fun especially with a hash brown crust! That sounds amazing and perfect for Easter!
Thank you, Kelly! 🙂
What a perfect idea! I make mini quiches as appetizers for parties allll the time, but my gluten free friend either has to miss out or I have to make ones without crust in a totally separate pan for her (and then make sure no one handles them after they have gluteny crust fingers — full time job, really). Love that these are naturally GF, plus everyone loves crispy potatoes.
That does sound like a full-time job…the things we do for people we care about. haha Crispy potatoes are never a bad thing, and it’s nice to have options! 🙂
Would you believe that I’ve never tried mini quiches in my life? I think I’m definitely gonna have to start with this recipe because I’m seriously swooning over here! Love that hash brown crust!
I hope you get to try them soon, Sarah! The crispy hash browns really changed these up for the better! 🙂
Oh these are so cute. And obviously mini everything is better! XO
Thanks, Liz — I’m glad you agree! 🙂
Love these mini quiches! They are perfect for brunch and I love that you can customize them to please everyone!
Thanks, Ashley! 🙂
I love bite-sized appetizers and snacks. These would definitely impress my family and friends. I need to try these soon!
Bite-sized everything is the best in my book — they’re so fun! Thanks, Erin! 🙂
OMG I seriously just made a quiche with hash browns. I love these baby sized quiches. Perfect for entertaining.
When you have picky kids, this is the way to go! haha
Such adorable little mini quiches full of protein! Wonderful!
Thank you, Kelsey! 🙂
What is it about miniature food? I just can’t get over it. I’m so happy you transferred your mother-in-laws recipe into mini form! Pinning!
I can’t get over mini food either. One day I’ll make a big quiche, but for now I’m sticking with these. haha Thanks, Justine! 🙂
You had me at ‘hash browns.’ These look incredible & not at all labor intensive.
The crust looks amazing! These would be perfect for Easter!
Thank you, Manali! I’m a sucker for anything that resembled a bird’s nest for Easter! haha
Bite-sized is always better in my mind! Love how adorable these are – and you are so right, much easier to customize to different tastes when you make them like this! That hash brown crust sounds absolutely delicious.
My kids wouldn’t have anything to do with them if there were asparagus inside, and I’m not wasting it on people that don’t want it anyway! haha Mini is always best! 🙂
This is such a great idea using hash brown as a crust for this little quiche…I love everything that comes in small bite…indeed a great idea for Easter celebration.
Have a wonderful week ahead Marcie 🙂
Thank you, Juliana! 🙂
These are so cute!! We eat quiche all the time, but I’ve never tried using hashbrowns as the crust… LOVE that idea!! I’ve gotta try it!
The crust was super tasty — you can’t beat crispy edges! Thanks, Jess! 🙂
Thank you, Stacy! Hope you’re having a lovely week! 🙂
I really do prefer crustless quiches normally, but the hash brown crust was a fun way to change things up! And since it looked like a bird’s nest, well, I had to do it. haha Thanks, Stacy! 🙂