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Veggie Quiche Cups with Hash Brown Crust
Ingredients
For best results, use a metal muffin tin for this recipe as hash browns won't brown as well in a silicone tin. Cooled quiche cups can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat quiche cups in a 350-degree oven until hot throughout and centers register 165 degrees, about 15 minutes, or microwave for 3 minutes.
4 cups (12 oz.) frozen shredded hash browns
7 large eggs, divided
1/2 cup grated Parmesan cheese
2 Tbsp. unsalted butter, melted
Salt and pepper
1/2 cup half-and-half
1 red bell pepper, seeded and finely chopped
3/4 cup crumbled feta cheese
2 green onions, thinly sliced
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Veggie Quiche Cups with Hash Brown Crust

Veggie Quiche Cups with Hash Brown Crust

Veggie Quiche Cups with Hash Brown Crust
  • Servings:Makes 12
  • Prep Time:15 minutes
  • Cook Time:40 minutes
directions
1. Center a rack in oven and heat to 400 degrees. Grease a 12-cup muffin tin and set aside.
2. Place hash browns in a large bowl and microwave until just softened, about 4 minutes, stirring halfway through. Stir in one egg, the Parmesan, butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3. Divide mixture evenly among muffin cups, then press mixture into bottom and up sides. Bake until edges begin to brown, 15 to 20 minutes.
4. Meanwhile, whisk remaining six eggs, the half-and-half, and 1/4 teaspoon each salt and pepper in a medium bowl or large measuring cup. Stir in remaining ingredients.
5. When hash browns are browned, remove from oven and carefully ladle or pour egg mixture into each cup. Continue to bake until tops are puffed and beginning to brown, 15 to 20 minutes. Let cool 10 minutes in muffin tin, then use a butter knife to loosen edges and lift cups out. Transfer to a wire rack and let cool 5 to 10 minutes before serving.
Hannaford fresh Magazine, October-November 2022
 
 
 
 
 
 
 
 
 
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