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