MINI POTATO QUICHES

Ellen Bales

By
@Starwriter

What a great idea for a delicious side dish to any kind of meat, or as a tasty lunch treat. Aren't they cute?
Recipe & photo: daisybrand.com


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Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 Tbsp
olive oil
1/2 c
hash brown potatoes
2 Tbsp
finely chopped green onions
2 Tbsp
finely chopped green bell pepper
2 Tbsp
finely chopped red onion
2 Tbsp
finely chopped red bell pepper
2 large
eggs, slightly beaten
1/3 c
half and half
1/4 c
sour cream
1/4 c
finely shredded cheddar cheese
1 Tbsp
all purpose flour
1/4 tsp
baking powder
1/4 c
crumbled, cooked bacon

Directions Step-By-Step

1
Spray 6 individual 1/2-cup ramekins with baking spray; set aside.
2
In a large skillet over medium heat, heat the olive oil. Add hash browns, all the onions, and all the peppers. Cook, over medium heat, stirring occasionally, until the potatoes are lightly browned (5 to 6 minutes).
3
Place the potato mixture evenly in the bottom of each ramekin. In a medium mixing bowl, place the eggs, half and half, sour cream, cheese, flour, and baking powder. Using a wire whisk, mix well.
4
Pour the egg mixture evenly over the potato mixture in the ramekins. Sprinkle each ramekin with the crumbled bacon.
5
Bake in a preheated 350-degree oven until the eggs are set, about 20 minutes. Serve each with an additional dollop of sour cream, if desired. Refrigerate leftovers.
6
Recipe can easily be doubled.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #comfort-food