Mini Quiche
Ingredients:
- frozen hash browns, thawed - 1 package
- butter, melted - 4 T
- eggs - 4
- red bell pepper, diced - 1
- green bell pepper, diced - 1
- parmesan cheese - 1 cup
- onion, diced - 1/4
- salt - 1 tsp
- black pepper - 1/2 tsp
- chives - for garnish
Instructions:
Pat potatoes dry with a paper towel to remove any excess moisture. Place potatoes in a bowl, add butter and stir together. Spray mini muffin tin wells with nonstick spray. Fill each well with 1 T of hash browns; press to form crust.
Bake in a preheated 400 degree oven for 10 - 15 minutes or until hash browns start to golden on edges. Remove from oven.
In a bowl, whisk together eggs, bell peppers, parmesan cheese, onion, salt and pepper. Pour mixture on top of hash brown crusts. Lower oven temperature to 350 degrees. Bake for 15 - 20 minutes or until lightly golden. Remove, garnish with chopped chives, serve.
