Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups firmly packed shredded Yukon gold or russet potatoes (about 2 medium-large)
- 1 large egg white
- 2 tbsp melted butter or olive oil, plus extra for greasing
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/4 tsp each garlic powder and onion powder
- 2 tbsp finely grated Parmesan (optional, for extra-crispy crusts)
- 6 large eggs
- 1/2 cup whole milk or half-and-half
- 1 cup shredded cheese (cheddar, Gruyere, or a mix)
- 1 cup chopped baby spinach
- 1/2 cup small-diced red bell pepper
- 2 green onions, thinly sliced
- 1/4 tsp smoked paprika (optional)
Do This
- 1. Preheat oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin.
- 2. Shred potatoes, squeeze out excess moisture, then toss with egg white, melted butter, 1/2 tsp salt, 1/4 tsp pepper, garlic and onion powder, and Parmesan (if using).
- 3. Press potato mixture firmly into muffin cups, covering bottoms and sides. Bake 18–20 minutes until edges are golden and starting to crisp.
- 4. Meanwhile, whisk eggs, milk, remaining salt and pepper, and smoked paprika. Stir in cheeses, spinach, bell pepper, and green onions.
- 5. Reduce oven to 350°F (175°C). Divide egg mixture evenly into hot potato shells, filling almost to the top.
- 6. Bake 12–15 minutes, until centers are just set and puffed. Do not overbake.
- 7. Cool in pan 5–10 minutes, loosen edges with a knife, then gently lift out and serve warm.
Why You’ll Love This Recipe
- All the comfort of quiche with a fun, crispy golden potato crust instead of pastry.
- Perfect bite-sized brunch option for guests, kids, or meal prep breakfasts.
- Flexible filling: swap in your favorite cheeses, meats, or vegetables.
- Freezer-friendly and easy to reheat for quick, satisfying mornings.
Grocery List
- Produce: Yukon gold or russet potatoes, baby spinach, red bell pepper, green onions (scallions), optional garlic
- Dairy: Eggs, butter (or use olive oil), whole milk or half-and-half, shredded cheddar and/or Gruyere, Parmesan (optional)
- Pantry: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika (optional), nonstick spray or oil for greasing
Full Ingredients
For the Golden Potato Crusts
- 3 cups firmly packed shredded Yukon gold or russet potatoes (about 2 medium-large potatoes, 1–1.25 lb / 450–570 g)
- 1 large egg white
- 2 tbsp unsalted butter, melted (or olive oil)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp finely grated Parmesan cheese (optional but adds great flavor and crispiness)
- 1 tbsp neutral oil or nonstick spray, for greasing the muffin tin
For the Egg, Cheese, and Veg Filling
- 6 large eggs
- 1/2 cup whole milk or half-and-half
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika or sweet paprika (optional, for color and warmth)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyere or Swiss cheese
- 1 cup packed fresh baby spinach, finely chopped
- 1/2 cup small-diced red bell pepper (about 1/2 medium pepper)
- 2 green onions, thinly sliced (both white and green parts)
- 1 small garlic clove, minced (optional)
Optional Add-Ins and Toppings
- 1/3 cup cooked, crumbled bacon or diced ham
- 2–3 tbsp crumbled feta or goat cheese on top
- Fresh herbs for garnish: chopped chives, parsley, or dill
- Hot sauce or chili flakes for serving
Step-by-Step Instructions
Step 1: Prep your pan and preheat the oven
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven so the quiche cups cook evenly.
Generously grease a standard 12-cup muffin tin with 1 tbsp oil or nonstick spray, making sure to coat the sides and corners of each cup. These potato crusts love to cling, so do not skimp on greasing. If you have a dark, nonstick muffin tin, that is ideal for crisp edges, but any sturdy pan will work.
Step 2: Shred and dry the potatoes
Scrub and dry the potatoes (peel them if you prefer a smoother crust). Using the large holes of a box grater or a food processor with a shredding disk, shred the potatoes into long, thin shreds.
Place the shredded potatoes in a clean kitchen towel or several layers of paper towels. Gather into a bundle and squeeze firmly over the sink to remove as much excess liquid as possible. This step is key for achieving a crisp, golden crust instead of a soggy one. You should see a lot of starchy liquid come out.
Transfer the well-squeezed potatoes to a large mixing bowl and fluff them up with your fingers to separate the shreds.
Step 3: Season, form, and prebake the potato crusts
To the bowl of shredded potatoes, add the egg white, melted butter (or olive oil), 1/2 tsp salt, 1/4 tsp pepper, garlic powder, onion powder, and Parmesan if using. Toss and mix thoroughly until every strand of potato is lightly coated and the seasoning is evenly distributed.
Divide the potato mixture evenly among the 12 muffin cups (about 2–3 tbsp per cup). Using your fingers or the back of a spoon, press the potatoes firmly into the bottoms and up the sides of each cup to create nest-like crusts. Try to keep the thickness even without any gaps so the filling will not leak out. Press a bit more into the bottom than the sides for a sturdy base.
Bake the potato crusts at 400°F (200°C) for 18–20 minutes, until the edges are deeply golden and starting to crisp. While they bake, move on to the filling.
Step 4: Whisk together the egg, cheese, and veg filling
In a medium bowl, crack in the 6 eggs and add the milk or half-and-half, 1/2 tsp salt, 1/4 tsp pepper, and smoked paprika (if using). Whisk until the mixture is smooth and slightly frothy, making sure the yolks are fully broken up.
Stir in the shredded cheddar, shredded Gruyere (or Swiss), chopped spinach, diced red bell pepper, sliced green onions, and garlic (if using). Fold gently until everything is well combined and evenly distributed. The mixture will be fairly chunky; this is what gives each cup plenty of texture and color.
Step 5: Fill the potato cups and adjust oven temperature
When the potato crusts are lightly crisp and golden, remove the muffin tin from the oven and reduce the oven temperature to 350°F (175°C). Give the crusts a quick check: if any areas have shrunk down, use a spoon to gently press them back up the sides while they are still hot and malleable.
Stir the egg mixture again to redistribute the vegetables and cheese. Carefully pour or spoon the filling into the hot potato shells, dividing it evenly between the 12 cups. They should be filled almost to the top, leaving about 1/8 inch of space to allow for slight puffing.
Step 6: Bake until just set
Return the filled muffin tin to the oven and bake at 350°F (175°C) for 12–15 minutes, or until the quiche cups are puffed and the centers are just set when gently jiggled. A toothpick inserted in the center should come out mostly clean with just a hint of moisture.
Avoid overbaking; if cooked too long, the eggs can become rubbery and the potato crust may darken too much. Start checking at the 12-minute mark, especially if your oven runs hot.
Step 7: Cool, release, and serve
Transfer the muffin tin to a cooling rack and let the quiche cups rest for 5–10 minutes. This allows the eggs to finish gently setting and makes them easier to remove without tearing the crusts.
Run a thin knife or small offset spatula around the edges of each cup to loosen any stuck spots. Gently lift out each quiche by prying from the side or scooping from the bottom with a small silicone spatula.
Serve warm, garnished with fresh herbs and a dash of hot sauce if you like. These are delicious on their own or alongside a simple green salad or fruit platter for a complete brunch.
Pro Tips
- Drain those potatoes well: The more liquid you squeeze out before baking, the crisper and more golden your potato crusts will be.
- Press firmly for sturdy shells: Really pack the potatoes into the muffin cups, especially along the sides and in the corners, to prevent cracking and leaks.
- Use room-temperature eggs: Eggs that are not ice-cold whisk more smoothly and cook more evenly, giving you a tender, custardy texture.
- Do not overfill the cups: Leave a tiny bit of space at the top so the filling can puff without spilling over and sticking to the pan.
- Let them rest before removing: A short cool-down time in the pan helps the crust firm up and release more cleanly from the tin.
Variations
- Meaty ranch-style: Add 1/3–1/2 cup cooked, crumbled bacon or diced ham to the egg mixture. Use smoked cheddar and a pinch of chili flakes for a hearty, savory twist.
- Veggie-packed: Swap in sautéed mushrooms, finely chopped broccoli, or roasted zucchini for the bell pepper and spinach. Just cook off excess moisture before adding to the eggs.
- Herby goat cheese: Use mozzarella instead of cheddar and crumble 2–3 tbsp goat cheese on top of each cup before baking. Finish with fresh dill or chives after baking.
Storage & Make-Ahead
Cool the quiche cups completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F (165°C) oven or toaster oven for 8–10 minutes until warmed through and the crust is re-crisped, or microwave gently for 20–30 seconds (the crust will be softer with the microwave method).
For longer storage, freeze the fully cooled quiche cups in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They will keep well for up to 2 months. Reheat from frozen in a 325°F (165°C) oven for 15–20 minutes, until hot in the center.
To make ahead, you can also prebake the potato crusts up to 1 day in advance. Let them cool, cover the muffin tin tightly, and refrigerate. Fill with the egg mixture and bake just before serving, adding 1–2 extra minutes to the bake time if the crusts are cold.
Nutrition (per serving)
Approximate per quiche cup (1 of 12): about 150 calories, 9 g fat, 9 g carbohydrates, 8 g protein, 1 g fiber, and 350 mg sodium. Values will vary based on exact cheeses, milk, and any added meats or toppings.
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