Mini Hash Brown Quiches | Garnish & Glaze
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Mini Hash Brown Quiches

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 18
Author: Garnish and Glaze


  • 1 20 ounce bag Simply Potatoes Shredded Hash Browns
  • 2 tablespoons butter, melted
  • 1/3 cup onion, finely chopped
  • 1 tablespoon butter
  • 7 eggs
  • 3/4 cup heavy whipping cream
  • 1/3 cup milk
  • 2/3 cup Swiss cheese
  • 1/2 cup cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grape tomatoes, some halved and some quartered
  • 9 asparagus spears, ends trimmed off and cut into 1 inch pieces


  • Preheat oven to 400 degrees F. Grease 18 muffin tin cups very well with cooking spray.
  • Place 3-4 tablespoons shredded potatoes in each muffin cup and then press firmly along the bottom and sides. Brush the hash browns with the melted butter and then bake for 15 minutes.
  • Meanwhile, microwave the onions with 1 tablespoon butter for 1 minute. In a large bowl, combine eggs, cream, milk, cheese, onion, salt and pepper. Once the hash browns are done cooking, pour 1/4 cup of the egg mixture into each muffin tin. Top each with a couple asparagus spears and tomatoes. Cook for 15-20 minutes.