Individual Quiche with Hash Brown Crust

These quiches are the best breakfast treat, and if you wish, a very tasty snack.  To shape them into individual size quiches, I bake them in a muffin pan (standard 12-well size muffin pan).  The individual crusts are made of shredded hash brown potatoes and shallots.  Each crust is filled with fresh spinach, turkey bacon, and a custard made of eggs and chives.  To make them extra special, I top each one with a bit of shredded cheese.
 

I don't know about you, but I am always looking for something that will get me out the door quickly in the morning.  I tend to be the late one in my family so I take any bit of help that comes my way.  These individual quiches are great for me because I can make them on a Sunday evening and have breakfast ready to go each morning.  All I need to do is heat them up in the microwave for 35 – 40 seconds… Walla, breakfast is ready.  These would also make for a great addition on a brunch buffet, or as served as an appetizer topped with low fat sour cream or plain fat free Greek style yogurt.

Enjoy!

Individual Quiche with Hash Brown Crust
 

Will serve 6 people (2 per person)

Cooking spray

2 ½ Cups Shredded frozen hash brown potatoes that have been thawed and drained of excess liquid
2 Tbls. Extra virgin olive oil
½ Cup Chopped shallots
4 Eggs
5 Egg Whites (discard the yolks)
¼ Cup Fat Free Half and Half
¼ Cup + 3 Tbls. Cold water
¼ Tsp. Salt
1/8 Tsp. Ground black pepper
3 Tbls. Chopped fresh chives; divided use
2 Cups Fresh spinach leaves, chopped
3 Strips Smoked turkey bacon, cooked and crumbled
¼ - ½ Cup Shredded, Reduced fat 4 cheese Mexican blend

Note:

• I place the frozen potatoes in a strainer to thaw, and then place them between paper towels and press to remove the excess liquid.
• Fresh spinach works best…sorry frozen will not work.
• When assembling the quiches, divide all ingredients equally among each muffin well.
• I use a large measuring cup to pour the egg mixture into each muffin well.

 

Preheat the oven to 425 degrees.

Spray each muffin well with cooking spray.  Use a paper towel to remove any excess spray.

 

In a mixing bowl, stir together the hash brown potatoes, shallots and olive oil.  Divide the potato mixture evenly among the 12 muffin wells.  With your fingertips press the mixture firmly to evenly cover the bottom, and partially up the sides of each well.  Place the muffin pan in the oven and bake for about 15 minutes, or until the potatoes are crisp, taking care not to burn.  Remove the pan from the oven and turn the oven temperature down to 350 degrees.

 

Meanwhile, in a mixing bowl combine the eggs, half and half, water, salt, and pepper; whisk until the mixture is thoroughly combined and turns to a creamy consistency.  Stir in 2 tablespoons of the chives; reserving 1 tablespoon for garnish.

 

Place a layer of spinach in the bottom of each crust, top with the bacon, then pour, or ladle the egg mixture into each.  Top each with a bit of cheese.

Place the filled muffin pan back into the oven and bake for about 20 minutes, or until the center has set and not runny.  Remove the quiches from the oven and run a knife around the outside edge of each quiche.

Let the quiches sit in the muffin pan for 5 minutes, then remove immediately to a serving platter.  (If you leave them in the pan too long, the bottoms will become moist and they may stick.)  At this point garnish with the additional chives and serve. 

If you plan to store them for your daily breakfast, place the quiches on a wire rack and cool completely.  Transfer them to a covered container and store them in the refrigerator.  Just heat the quiches up in the microwave when you are ready.