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Hash Brown Crusted Quiche Cups

Hash Brown Crusted Quiche Cups

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast, Snack


  • 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.

Keyword hash browns, quiche