These Individual quiche with a hash brown crust are my toddlers favorite meal for breakfast, dinner or lunch! These flavorful and protein packed mini quiche are stuffed with ham, bacon, cheese and veggies and make a great prep-ahead meal for busy mornings. These mini quiche are also easily freezable for a quick make-ahead breakfast option.
Prep time: 30 minutes
Bake time: 25-30 minutes
Yield: 18 individual quiche
- 1/2 cup diced tomato
- 1/3 cup diced onion
- 1 tablespoon fresh Italian parsley (optional)
- 8 eggs, beaten.
- 2/3 cup whole milk
- 1/2 cup sour cream
- 1 cup pre-cooked and crumbled bacon (or bacon bits.)
- 3/4 cup cubed deli ham (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Season all (Lawry’s salt)
- 3/4 cup shredded cheddar cheese
- 2 cups shredded hash browns
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Preheat oven to 350.
- Saute the onions, tomatoes and fresh Italian parsley in 1/2 tablespoon butter until the onions have softened. Drain the cooked veggies using a colander and set aside for now.
- Place the beaten eggs in a medium sized bowl and then add milk, sour cream and seasonings. Stir well to combine, then gently fold in the bacon, ham, shredded cheese and drained veggies.
- Grease 16 muffin tins and then press a tablespoon (roughly) of hash browns into the bottom of each tin. Fill the remainder of the tins 3/4 full with the quiche mixture, then bake the mini quiche for 25 to 30 minutes until the edges have browned a bit and the individual quiche are set in the center. Notes and Photos 👇.
To freeze these quiche, place them in an airtight container with parchment paper between the layers. The mini quiche can be stored in the freezer for up to 3 months.
If you prefer a regular sized version of this quiche try my Crustless Cheesy Bacon Quiche recipe. I also prefer to bake my bacon rather than pan frying and recommend these instructions . Try adding a hot Chai Latte to your breakfast to make your meal complete!
You can substitute your favorite veggies into the quiche and can add less meat and/or more cheese if you wish. I recommend using whole milk, but you can also use low fat milk if you prefer. Feel free to add the cheese of your choice as well!
I find draining the veggies and drying the excess grease from the cooked bacon helps the quiche to set better. The first time testing this recipe I made the mistake of not drying the bacon and consequently the quiche were a bit of a greasy mess.
I prefer to use non-stick muffin tins and to grease them with Pam (I can’t believe I’m recommending the use of Pam after spending 5 years without it!!) I did try to grease my tins with olive oil in my first test run of these quiche, but sadly they stuck to the tins and the clean up was a bear. After using cooking spray on my muffin tins the quiche came out quite nicely and in one piece!