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MINI BACON AND TOMATO QUICHES
Nb persons: 0
Yield: 12 MINI QUICHES
Preparation time:
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| A PureWow Original Recipe START TO FINISH: 1 HOUR INGREDIENTS Crust | |
| 3 cups | frozen hash browns, thawed and drained well |
| 3 tablespoons | butter, melted |
| Pinch | salt |
| Filling | |
| 6 | bacon strips, cooked and crumbled into bits |
| 1 cup | cherry tomatoes, quartered |
| 7 | eggs |
| ½ cup | whole milk |
| Salt | |
| freshly ground black pepper | |
| 1 cup | white cheddar cheese, grated |
DIRECTIONS
1. Preheat the oven to 425°. Lightly grease a standard-size muffin tin. In a medium bowl, toss the hash browns with the butter and salt until well combined.
2. Place 2 tablespoons hash browns into each cup of the muffin tin. Press gently into the base to form a crust. It’s OK if the potatoes come up slightly around the edge of the cup.
3. Bake the hash-brown crust until it’s golden and crisp, about 12 to 15 minutes. Remove from the oven and cool slightly. Reduce the oven temperature to 375°.
4. Place about 1 tablespoon bacon into each crust, then top with a few pieces of tomato.
5. In a medium bowl, whisk the eggs with the milk and season with salt and pepper. Pour the custard into each cup, stopping about ¼ inch below the top rim. Sprinkle cheese on top and bake until the quiches are puffed up and golden, 12 to 15 minutes. Cool for 5 minutes before removing from the tin. Serve warm.
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