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Mini Spinach & Gruyere Quiches with a Hash Brown Crust

April 27, 2016 By Beth Nydick Leave a Comment

Created by Beth Nydick on April 27, 2016

  • Yield: 12 individual quiches
  • Category: Breakfast

Ingredients

  • 1 (20 oz) bag frozen all-natural Hash Browns
  • 1/2 cup chopped onion
  • 6 eggs & 3 egg whites
  • 8 ounces frozen organic chopped spinach, thawed and squeezed to remove excess water
  • 1 tablespoon milk
  • 3/4 cup shredded Cheese
  • 1 teaspoon sea salt
  • Olive Oil

Instructions

For crust:

  1. Preheat oven to 475 degrees.
  2. Pour 1/4 tsp olive oil into each cup of the muffin tin.
  3. Add 1/2 cup hash browns to each cup.
  4. Place muffin tin in the oven and bake for 15 minutes.
  5. Remove tin from oven and using a wooden spoon, press softened hash browns against the sides of each tin, leaving a thin layer on the bottom.
  6. Drizzle hash browns with and additional 1/8 tsp olive oil.
  7. Return muffin tin to oven and continue baking an additional 20 minutes oruntil browned and crisp. Set aside

For Mini Quiches:

  1. Reduce oven temperature to 375 degrees.
  2. Meanwhile, heat a small skillet over medium heat. Add 1/2 tsp olive oil and chopped onion.
  3. Saute until translucent (3-5 minutes). Let cool.
  4. In a medium bowl beat together eggs, egg whites, spinach, onion, milk, Gruyere and sea salt.
  5. Pour egg mixture into browned hash brown cups.
  6. Return muffin tin to oven and bake quiches for 20-25 minutes.
  7. Serve warm or at room temperature
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Hi! I'm Beth! Blue Barn Kitchen is a health focused lifestyle brand with simple and creative recipes, meal planning and lifestyle programs, making living healthy effortless. Read More

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🔅Eat whole foods, nothing processed!
🌱For the Health Conscious Mixologist
🥃Drink Clean in a Dirty World
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Serves: 6-8⠀
Recommended Barware: Pitcher⠀
 5 Meyer lemons, zested⠀
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 3 cups vodka⠀
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