We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These hash brown mini quiches are a delightful twist on the classic quiche, featuring a crispy hash brown crust filled with a creamy egg mixture. The combination of Italian herbs and garlic granules infuses the dish with a fragrant aroma, while the diced red pepper adds a pop of color and sweetness. Perfectly baked with a golden top of melted cheddar cheese, these mini quiches are a satisfying treat.
Want to keep this recipe for later? We can email it to you!
Defrost the hash browns and break them apart with your fingers.
Add the dried mixed Italian herbs, garlic granules, and olive oil, then mix well.
Grease a cupcake tin with oil and push in the hash brown mixture until it makes a case shape.
Add some finely diced red pepper to each case.
Whisk the egg with the double cream and a pinch of ground nutmeg.
Pour about a tablespoon of the egg mixture into each case.
Sprinkle over some grated cheddar.
Bake at 180C for 18 minutes until the tops are golden and the egg is set.
Want to keep this recipe for later? We can email it to you!
Makes 6 mini quiches. The best lunch!
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. Just make sure to chop them finely and adjust the quantity to taste.
What can I substitute for double cream?
You can use heavy cream or half-and-half as a substitute for double cream.
How do I know when the quiches are done?
The quiches are done when the tops are golden and the egg mixture is set.
Can I make these ahead of time?
Yes, you can make them ahead and reheat them in the oven before serving.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like spinach or mushrooms.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
