Mini Quiche With Romaine Lettuce Salad
- Reviews 1
Ready In: 45 mins
Serves: 6
Ingredients
Mini Quiches
- 1 tablespoon butter
- 1 1⁄2 cups Simply Potatoes® Shredded Hash Browns
- kosher salt (to taste)
- taco seasoning (or to taste)
- 6 eggs
- 3⁄4 cup green onion, finely chopped
- 3⁄4 cup red bell pepper, finely chopped
- 3 slices bacon, cooked and crumbled
- 3⁄4 cup Baby Spinach
- 6 tablespoons milk
Salad
- 3 cups romaine lettuce, chopped into bite sized pieces
Dressings
- caesar salad dressing, bottled
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1⁄4 teaspoon smoked paprika
- 1 teaspoon chili powder
Directions
- Preheat oven to 400 degrees F; grease 6 muffin tins with butter (if you prefer to cut the recipe down to serve 2 or 4 simply put a bit of water in the unused muffin tins).
- Lightly press 1/4 cup (not packed) of the hash browns into each cup; season with salt and taco seasoning.
- Place in oven for about 10 minutes (potatoes may start to brown a bit on the edges).
- Meanwhile, whisk together the eggs, onions, peppers, and bacon; season with additional salt and taco seasoning.
- Divide spinach among cups; top with egg mixture; spoon a tablespoon of milk in each cup.
- Place in oven for about 20-25 minutes; you will know they are done when the center is set and they are puffy (they will deflate when they start to cool).
- While the quiches are cooking, in a small bowl, whisk together 2 tablespoons olive oil, the vinegar, paprika, and chili powder.
- To serve: Divide lettuce among serving dishes. Place a mini quiche on each plate, then drizzle lettuce with a fair amount of bottled Caesar dressing, just a little for the quiche. Drizzle with the red "brava" dressing.
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