For my cooking club’s “Mini-Foods” theme, I also made these mini quiches. I loosely based my recipe on this one. I don’t usually buy frozen hash browns, and found them very difficult to use. I started with a big clump of frozen potato, and when it finally thawed it kept burning and sticking to the pan. Next time I might try something simpler, and perhaps use mashed potato for the bottom crust. The quiche was also fairly dense so I might try beating the eggs with a hand mixer to make them a little fluffier. Still, this is a fairly simple recipe which makes a good appetizer or portable breakfast.
2 c. frozen hash browns, cooked in oil and seasoned with salt and pepper
1 onion, diced and sauteed
1 (10 oz.) package frozen spinach, thawed and drained
8 eggs, beaten well
1/2 c. cheddar cheese, shredded
Divide potato mixture and place in 12 muffin tins coated with cooking spray. Bake at 375F for 5 minutes.
Mix onions and spinach together, and divide among muffin tins. Divide egg mixture among muffin tins. Sprinkle cheddar cheese on each mini quiche. Bake at 375F for 20 minutes, or until browned.