Real Recipes From Real Home Cooks ®

mini potato quiches

a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

serves 6
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For mini potato quiches

  • 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 lg
    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

How To Make mini potato quiches

  • 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.