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
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)
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!
- 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.
Amount 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.