Quiche is a lovely food that can be enjoyed hot or cold, so quiche cups are a great snack or meal that can be enjoyed on the go, right out of a lunch box. Typically, quiche has a delicious crust but unfortunately store-bought pie crusts, have some not so delicious ingredients such as soybean oil as well as other additives and preservatives. These quiche cups feature a nutritious crust made of organic Idaho potatoes in place of the eyebrow raising store-bought crust.
Since I took the time to call out soybean oil, lets take a quick look at why this oil is something to steer clear of. Soybean oil, which is often in bottles labeled “vegetable oil” and it is the most consumed oil in the United States. This is alarming because soybean oil has been linked to obesity, diabetes, and cardiovascular disease. It also causes inflammation and is harmful to the liver.
My recipe for Hash Brown Crust Quiche Cups omits the pie crust all together and uses a crispy hash-brown crust instead. The hash brown crust is crisped using olive oil, or you can sub melted butter or avocado oil if you like. These little quiche cups feature bacon, spinach, red pepper, gruyere, and swiss cheese, but you should make quiche with whatever ingredients you have on hand, or whatever you and your family would enjoy eating.
To make the hash brown crust rinse and scrub 2 pounds of organic Idaho potatoes and shred them using a cheese grater. Then place the shreds in a bowl of cool water, pour it through a fine mesh strainer and repeat until the water runs clear. This removes the starch from the potatoes so that they will become crispy when you cook them. Once the water runs clear, squeeze the rest of the water out by wringing it out with your hands and set the dry shreds aside.
Coat the bottom and sides of a muffin pan with olive oil then press the potato shreds into the bottom and up the sides of each cup. Bake for 20 minutes in a 400-degree oven.
While the hash browns are cooking crack 8 room temperature eggs into a bowl and add 1 cup of milk and 2 tsp of fine pink Himalayan salt. Have ready the toppings of your choice and some shredded cheese, I used shredded gruyere and swiss but feel free to use any cheese you like.
When the hash browns are finished, they should be golden and crispy. Take them out of the oven and let cool slightly. Then add about a tablespoon of cheese to each hash brown followed by your diced fillings. Place the egg mixture in a pourable container, I used my glass measuring cup and fill the hash browns leaving about fourth of an inch at the top for them to rise. Bake for 20 minutes or until the eggs are set. When they are finished let them cool, then carefully remove them from the pan and enjoy! These can be eaten immediately or refrigerated, they are delicious hot or cold.
Hash Brown Crusted Quiche Cups
- 2 lbs organic Idaho potatoes
- 1 cup milk
- 4 strips bacon cooked and diced
- 1 handful spinach wilted and chopped
- 1 red bell pepper diced small
- 1/2 cup gruyere shredded
- 1/2 cup swiss shredded
- 2 tsp salt fine himalayan is great
- 1. Preheat oven to 400-degrees.2. To make the hash brown crust rinse and scrub 2 pounds of organic Idaho potatoes and shred them using a cheese grater.3. Then place the shreds in a bowl of cool water, pour it through a fine mesh strainer and repeat until the water runs clear. 4. Squeeze the rest of the water out by wringing it out with your hands and set the dry shreds aside.5. Coat the bottom and sides of a muffin pan with olive oil then press the potato shreds into the bottom and up the sides of each cup. Bake for 20 minutes. 6. While the hash brown cups are baking prepare the egg filling by whisking together the milk eggs and salt. 7. When the hash browns cups are finished, take them out of the oven and let cool slightly. Then add about a tablespoon of cheese to the bottom of the cups and top with bacon, spinach, and red pepper. 8. Pour the egg mixture over the toppings, leaving about 1/4 inch at the top for the eggs to rise. 9. Bake about 20 minutes or until the eggs are firm.