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Hash Brown Quiche Cups

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa

Ingredients

  • 1 large egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1/4 cup shredded Asiago cheese
  • FILLING:
  • 3 large eggs
  • 1 tablespoon minced fresh chives
  • 1/3 cup shredded Colby-Monterey Jack cheese
  • 1/3 cup fresh baby spinach, thinly sliced
  • 2 bacon strips, cooked and crumbled

Directions

  • 1. Preheat oven to 400°. Grease 8 muffin cups.
  • 2. In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes.
  • 3. For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes.

Nutrition Facts

2 mini quiches: 180 calories, 11g fat (5g saturated fat), 205mg cholesterol, 375mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 starch.

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