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Hash Brown Crusted Broccoli & Cheddar Quiche Cups
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This homemade quiche recipe is for Hash Brown Crusted Broccoli and Cheddar Quiche Cups. These mini broccoli and cheddar quiche cups use hash browns for the crust instead of pastry dough, which is a fun and unique twist on the classic quiche recipe! Plus, the hash browns are golden brown, crispy, and make these mini quiche cups irresistible!
Course: Breakfast
Cuisine: American
Keyword: Broccoli & Cheddar Quiche Cups
Servings: 12 Quiche Cups
Author: Michelle
Hash Brown Crust
  • 1 20oz package hash browns (I used the fresh kind found in the refrigerator section near the eggs)
  • 1/3 cup shredded cheddar
  • 1/2 tsp ground black pepper
  • PAM® Spray Pump Olive Oil
Broccoli and Cheddar Quiche
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup chopped broccoli, fresh
  • 1/2 cup shredded cheddar
  • 1/2 tsp salt (you can seasoned salt if you want an added kick)
  • 1/4-1/2 tsp ground black pepper (I used 1/2 tsp, since I love pepper, but feel free to use 1/4 tsp)
Optional Add-ins
  • other veggies
  • bacon
  • sausage
  1. Preheat oven to 425 degrees. Using your PAM® Spray Pump Olive Oil, spray 1-2 pumps into each muffin cup of your 12-cup muffin tin (or two 6-cup muffin tins).
  2. In a bowl, mix hash browns, 1/3 cup cheddar cheese, and black pepper together.
  3. Place about 2 Tbsp, give or take, of the hash brown mixture into each muffin cup. Using your hands or a Tbsp measuring spoon (as pictured above), press/form the mixture into the shape of a crust (up the sides of the muffin tin as well).
  4. Give each muffin cup one final spray of PAM® Spray Pump Olive Oil (this adds a bit of extra flavor).
  5. Bake for 12-13 minutes.
  6. Once the crust is done, reduce the heat to 375 degrees.
  7. In a bowl, mix eggs, milk, salt, and pepper together. Set aside.
  8. In each hash brown cup, add a few pieces of broccoli and a little bit of cheese.
  9. Pour egg mixture over the top, filling each cup 3/4 of the way full (the eggs will puff while baking).
  10. Bake for 16-18 minutes, or until quiche have puffed up and are no longer wet.
  11. Allow to cool for a couple of minutes before removing from the pan.
  12. Enjoy!