Mini Bacon and Tomato Quiches
Servings: 0
Ingredients
Crust
- 3 cups frozen hash browns thawed and drained well
- 3 tablespoons butter melted
- Pinch of salt
Filling
- 6 bacon strips cooked and crumbled into bits
- 1 cup cherry tomatoes quartered
- 7 eggs
- 1/2 cup whole milk
- Salt and freshly ground black pepper
- 1 cup white cheddar cheese grated
Instructions
- Preheat the oven to 425°. Lightly grease a standard-size muffin tin. In a medium bowl, toss the hash browns with the butter and salt until well combined.
- Place 2 tablespoons hash browns into each cup of the muffin tin. Press gently into the base to form a crust. It’s OK if the potatoes come up slightly around the edge of the cup.
- Bake the hash-brown crust until it’s golden and crisp, about 12 to 15 minutes. Remove from the oven and cool slightly. Reduce the oven temperature to 375°.
- Place about 1 tablespoon bacon into each crust, then top with a few pieces of tomato.
- In a medium bowl, whisk the eggs with the milk and season with salt and pepper. Pour the custard into each cup, stopping about ¼ inch below the top rim. Sprinkle cheese on top and bake until the quiches are puffed up and golden, 12 to 15 minutes. Cool for 5 minutes before removing from the tin. Serve warm.
Notes
Recipe By: PureWow
Yield: 12 mini quiches
Yield: 12 mini quiches
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