I love to make mini quiches ahead of time and freeze them for an easy breakfast. Use the recipe as follows or add in any veggies you have in the house such as: finely chopped broccoli, peppers, green onion, eggplant, tomatoes, or shredded zucchini, yellow squash, carrots, or beets. Saute your veggies ahead of time to soften before you cook into the quiche. The more veggies you add to the egg mixture the more eggs you may need to add.
Ingredients
2 cups shredded potatoes/hash browns (not frozen)
NOTE: Easily shred your potatoes in the food processor. To get the moisture out of the hash browns place in cloth or paper towel and squeeze out excess liquid.
1 tablespoon flour (you can use gluten free too)
1/4 onion
1 heaping cup of greens such as spinach, kale, or swiss chard (chopped)
1 tablespoon olive oil
6 eggs
1/4 cup milk
1/2 cup shredded Swiss or Sharp Cheddar Cheese (or whatever cheese you have)
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1 Preheat oven to 375°F. Spray a 12-cup muffin tin liberally with non-stick cooking spray.
2 In a medium bowl, combine the hash browns and flour. Press the hash browns evenly between 10 muffin wells to form the crust. Bake for 15 minutes or until the edges are beginning to brown.
3 While the hash browns are baking, dice the onion and chop the greens into small pieces. Heat a large nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the onions and cook 5 minutes, stirring often, until softened. Stir in the greens and continue cooking for 2-5 minutes or until wilted.
4 In a medium bowl, beat together the eggs and milk until frothy. Stir in the cheese, salt and pepper. Add in the onion and spinach.
5 Remove the hash browns from the oven and pour the egg mixture evenly into each muffin well lined with hash browns.
6 Return to the oven for 15-17 minutes or until the quiche has set and the top is still a little moist.
7 Serve warm or at room temperature. If you plan on freezing these, let cool down and then store in freezer container.
Recipe adapted from Tablespoon