4.30.2014

Mini Ham and Green Onion Quiches {dairy + gluten free}

With crispy hashbrowns for the crust, and filled with savory ham and green onions, this mini quiche recipe is a great addition to your brunch menu! They also make a perfect on-the-go breakfast that can be prepared ahead and refrigerated until ready to enjoy.

#glutenfree #dairyfree #miniquiche #easter #brunch


Mini Ham + Green Onion Quiches {dairy + gluten free}


  • 4 cups frozen shredded potatoes 
  • 2 cups water
  • 6 eggs
  • 1/2 cup ham, diced 
  • 1/4 cup unsweetened dairy-free milk
  • 2 green onions, sliced
  • Salt & pepper, to taste

Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray; set aside. 

Place the frozen potatoes in a small bowl and cover with water. Allow to soak for about two minutes, then thoroughly drain off the water. Squeeze as much water out of the potatoes as possible. 

Scoop equal amounts of the potatoes into each muffin cup and press down lightly. Place in the oven and bake for 20-25 minutes, or until the potatoes start to become lightly browned around the edges. (If they're not crisp enough for your liking, turn the oven to a low broil setting and broil for a few minutes in order to brown the tops of the potatoes. *Keep a very close eye on them as the browning can turn to burning in a hurry!*)

Crack the eggs into another bowl and whisk them together with the dairy-free milk. Add salt and pepper. Fold in the diced ham pieces and the green onions; set aside. 

Once the potatoes are baked, remove them from the oven and allow them to cool for a few minutes. 

Using a 1/4 cup measuring cup, scoop the egg mixture evenly into each muffin cup. Return to the oven and bake for 10-12 minutes or until the eggs are set. 

Allow to cool slightly, then run a thin knife around each quiche to loosen them. Serve warm.

#glutenfree #dairyfree #miniquiche #easter #brunch

#glutenfree #dairyfree #miniquiche #easter #brunch

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