Quiche with Potato Crust #BakingBloggers

These fun little Quiche cups are perfect for a brunch buffet.  You can add any fillings you like or make 2 or 3 batches so there is a variety to offer.  I served this batch up at room temperature as part of an appetizer spread that I put out before dinner at our Labor Day gathering.

Made with a hash brown crust these little bites of goodness were perfect for this month's Baking Bloggers theme of potatoes..........

Baking Bloggers is a fun little group hosted each month by my friend Sue of Palatable Pastime, where she cooks up kitchen love 10 miles north of south.

Every month, Sue, has a poll in which the members of Baking Bloggers vote on a theme for the following month.  This month the winner was Baking with Potatoes.  Here is what we all baked up for you........

Baking Bloggers

Baking with Potatoes

• Baked Cajun Potatoes by Anybody Can Bake
• Baked Potato Skins with Paneer and Veggies by Cook with Renu
• Easy Savory Sweet Potato Muffins by Recipe Pocket
• Egyptian Sanyet el Batates by Pandemonium Noshery
• Hasselback Fondue Potato Bake by Food Lust People Love
• Italian Potato Cake (Gattò di Patate) by Karen's Kitchen Stories
• Oven Roasted Garlic Potatoes by Palatable Pastime
• Quiche with Potato Crust by A Day in the Life on the Farm
• Roasted Befteki and Potatoes by Culinary Adventures with Camilla
• Salsa Potato Stacks In Muffin Pan by Sneha's Recipe
• Wizarding World Roasted Potatoes by Simply Inspired Meals

When we were last on vacation at Cayman Brac we would enjoy a breakfast buffet each morning before diving.  One day they had Quiche on the buffet so I grabbed a piece.  I was delighted when I took a bite and found the crust was actually potatoes.  It was delicious!!  Why had I never thought of that?!

When Sue asked us to bake with potatoes this month that quiche popped right into my mind.  I was going to make brinner one night.  I love having breakfast for dinner.  

I sat down to make my Weekly Menu and when I got to Labor Day, when I was having 20+ people for dinner, I wanted to have appetizers to offer.  I had asked people to arrive any time after 2 with dinner at 4 pm and I wanted something for them to snack on with their cocktails.

I decided to set up an appetizer buffet for enjoying poolside and knew that the quiche I had planned for brinner could easily be adapted to single serving portions perfect for this purpose.

These are easy to put together and can be made ahead of time.  They are delicious warm or at room temperature, making them perfect for the lunchbox too.   You can add any filling you like, I followed the suggestion of a recipe I found at Taste of Home and made mine with spinach, cheese and bacon.  They were amazing.

Whether you decide to serve these for breakfast, lunch, dinner or snack you are going to love them and can feel good serving up a nutritious dish that everyone will enjoy.

#Quiche, #appetizers, #Brunch, #brinner, #lunchboxtreats, #healthysnacks, #eggs, #bacon, #spinach, #cheese,

Eggs, Breakfast, Appetizers, Snacks

American

Yield: 6 main dish or 12 appetizers

Author: Wendy Klik

Individual Quiche with Potato Crust

prep time: 15 Mcook time: 30 Mtotal time: 45 M

These fun little Quiche cups are perfect for a brunch buffet. You can add any fillings you like or make 2 or 3 batches so there is a variety to offer.

ingredients:

Crust

• 1 egg
• 2 1/2 c. frozen hash browns, thawed
• 1/3 c. shredded asiago cheese
• salt and pepper to taste

Filling

• 4 eggs
• 1/2 c. shredded cheese of choice
• 1/2 c. shredded baby spinach leaves
• 1/2 c. bacon bits
• salt and pepper, to taste

instructions:

How to cook Individual Quiche with Potato Crust

Crust

1. Combine egg, potatoes, cheese, salt and pepper.  Divide mixture between 12 muffin cups that have been treated with cooking spray, covering bottom and up the sides.  Spray with additional cooking spray and bake in a preheated 400* oven for 15-20 minutes until crispy and golden brown.

Filling

1. While crust is baking, whisk together the eggs, cheese, spinach and bacon.  Season with salt and pepper.  When crust is crisp and brown divide the filling between the 12 cups and place back in the oven for another 6-10 minutes, until a knife inserted in the center removes cleanly.

NOTES:

Adapted from a recipe found at Taste of Home submitted by Nicole Stone.

Calories
264.00

Fat (grams)
15.56

Sat. Fat (grams)
3.99

Carbs (grams)
21.64

Fiber (grams)
3.32

Net carbs
18.31

Sugar (grams)
0.38

Protein (grams)
10.91

Sodium (milligrams)
380.03

Cholesterol (grams)
74.31

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