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Mini Quiches

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July 17, 2019

These quiches can be made in the beginning of the week for quick and easy breakfasts throughout the week. Add what vegetables you have on hand if you like. The best part? The easy shredded hash brown crust!


9 eggs
½ cup half and half
6 slices ham, diced
6 slices swiss cheese, diced
1 onion, diced
3 cups hash browns, shredded, frozen
Olive oil
Fresh oregano


Heat oven to 425. Heat a pan to medium high heat and add oil. Place onion in and stir to coat and cook 5 minutes. Add a sprig of oregano (you can leave on stem, just remove whole stem after the onions are cooked.) Salt, cover, turn to medium low and let onions cook down 15 minutes.  In a bow, beat eggs with half and half and salt and pepper. Using a 6 large muffin tin pan, coat the pan with oil. Place ½ cup shredded hash browns in each, add ham and cheese. Scoop cooked onions in and top with eggs. Cook 20 minutes. Remove from heat and pop out of tins when cooled.