Can you freeze mini quiche cups?
Yes, mini quiche cups freeze beautifully and can be stored in the freezer for up to three months. After baking and cooling the quiche cups, arrange them on a baking sheet and freeze them until they’re firm. Transfer them to an airtight container or freezer bag. You can reheat a single quiche cup or the whole batch from frozen.
Can you make hash brown quiche cups ahead of time?
Yes, you can bake the mini quiche cups up to two days in advance. Let them cool completely, then transfer them to an airtight container and refrigerate them. For longer-term storage, follow the instructions for freezing.
How do you reheat hash brown quiche cups?
Reheat the hash brown quiche cups on a baking sheet in a preheated 350° oven for five to ten minutes until they’re warm through to their centers. You can also heat them in the microwave, although this option is best if you’re warming up just one or two quiche cups at a time. Start with 30 seconds for a single quiche cup and continue microwaving in 15-second intervals until it’s warmed through.
Hash Brown Quiche Cups Tips
What’s the difference between quiche cups and egg bites?
A crust is the main difference between mini quiche cups and egg bites. These hash brown quiche cups are baked in a potato crust (though other recipes may use a pastry crust). Egg bites don’t have a crust; they’re simply eggs and mix-ins baked in a muffin cup.
What size muffin pan should you use to make mini quiche cups?
Use a standard-size muffin pan for this hash brown quiche cup recipe.
Should you use muffin liners for quiche cups?
We don’t recommend using muffin liners for quiche cups for a few reasons. The liners can prevent the hash brown crust from getting crispy and golden in the oven. They can also stick to the quiche cups, making them hard to remove and more likely to be misshapen. Just grease your muffin pan generously with cooking spray or butter, and your quiche cups should pop right out.
What can you serve with hash brown quiche cups?
For a complete breakfast, we recommend serving these mini quiche cups with a fresh fruit salad, hot coffee, and toast, English muffins or bagels with your favorite jams and spreads. These quiche cups also make a delicious dinner! Pair them with a green salad, roasted vegetables and crusty bread for a savory meal.
Watch How to Make Hash Brown Quiche Cups
Ingredients
1 large egg, room temperature
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
4 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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