Servings: MAKES 12 MINI QUICHESSTART TO FINISH: 1 HOUR

CRUST CRUST
 
3 cups frozen hash browns, thawed and drained well 3 cups frozen hash browns, thawed and drained well
 
3 tablespoons butter, melted 3 tablespoons butter, melted
 
Pinch of salt Pinch of salt
 
FILLING FILLING
 
6 bacon strips, cooked and crumbled into bits 6 bacon strips, cooked and crumbled into bits
 
1 cup cherry tomatoes, quartered 1 cup cherry tomatoes, quartered
 
7 eggs 7 eggs
 
½ cup whole milk ½ cup whole milk
 
Salt and freshly ground black pepper Salt and freshly ground black pepper
 
1 cup white cheddar cheese, grated 1 cup white cheddar cheese, grated

1. Preheat the oven to 425°. Lightly grease a standard-size muffin tin. In a medium bowl, toss the hash browns with the butter and salt until well combined.
2. Place 2 tablespoons hash browns into each cup of the muffin tin. Press gently into the base to form a crust. It’s OK if the potatoes come up slightly around the edge of the cup.
3. Bake the hash-brown crust until it’s golden and crisp, about 12 to 15 minutes. Remove from the oven and cool slightly. Reduce the oven temperature to 375°.
4. Place about 1 tablespoon bacon into each crust, then top with a few pieces of tomato.
5. In a medium bowl, whisk the eggs with the milk and season with salt and pepper. Pour the custard into each cup, stopping about ¼ inch below the top rim. Sprinkle cheese on top and bake until the quiches are puffed up and golden, 12 to 15 minutes. Cool for 5 minutes before removing from the tin. Serve warm.