Hash Brown Crust Quiche Cups
September 30th, 2020
This Recipe creates 1 serving
Prep Time: 01 hour
Cook Time: 0:00
These single serving quiche cups use baked Hash Browns for the crust. This quiche can be easily made in a single large pie tin, however, the individual cups provide a convenient way to accommodate for "less adventurous" eaters: each eater can choose their own ingredients.
For this recipe, I use large (12 oz) silicone Cupcake Baking Cups. You could also use a large muffin pan, with disposable paper muffin pan inserts.
This recipe is currently written to make One (1) 12 oz. serving, but it can be easily scaled.
The filling can include any ingredients from your favorite omelet recipe.
Ingredients:
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Crust
4 oz (114 g) - Shredded Hash Browns (thawed)
Filling
This dish is very flexible. You can replace these ingredients with pretty much anything that you typically include in your favorite omelet.
1/2 Ounce (14 grams) Shredded Yellow Cheese.
1 Ounce (28 grams) cubed Ham
1 Ounce (28 grams) Chopped Onions and Peppers.
Pinch of Smoked Paprika
Small pinch of Kosher salt
Custard
1 Egg (about 1.75 Ounces)
2.25 Ounce (64 grams) Half and Half
Directions:
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Line the inside of a 12 ounce Silicone Cupcake mold with Hash Browns. Press firmly to shape as a crust.
Bake at 425° Fahrenheit for 20 minutes or until the potatoes begin to brown.
Remove from the oven and allow to cool.
Spread the meat across the bottom of each cup
Add the vegetables
Add the cheese
Use a ladle to spoon about 4 ounces of custard mixture into each cup
Heat oven to 350° Fahrenheit.
Bake the cups on a cookie sheet for 25 minutes or until Custard is mostly set. (Ideally, the center should be slightly jiggley, but it might be hard to tell if you added a lot of fillings.
Substitutions:
The number of potential substitutions that you can make on this recipe are limitless.
Use any cheese: Cheddar, Gouda, Feta, Asiago, Goat Cheese, etc.
Replace the Ham with your favorite meat: Bacon, chicken, beef, lobster, Shrimp, Crab, etc.
Or skip the meat and go vegetarian.
Use any combination of vegetables: Sauted onion, diced tomatoes, Sweet peppers, hot peppers, Cooked Brocolli, Spinach Leaves, Mushrooms, Roast Asparagus, Scallions, etc.
Herbs: Rosemary, Minced Garlic, Thyme, Parsely, Cilantro, etc.
Or
Spices: Sweet or Hot Paprika, Aleppo Pepper, Za'atar, Lemon Pepper, etc.
