Mini Quiche With Romaine Lettuce Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 3 cups romaine lettuce, chopped into bite sized pieces
• caesar salad dressing, bottled
• 2 tablespoons olive oil
• 1 tablespoon wine vinegar
• 1/4 teaspoon smoked paprika
• 1 teaspoon chili powder

Recipe

• 1 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).
• 2 lightly press 1/4 cup (not packed) of the hash browns into each cup; season with salt and taco seasoning.
• 3 place in oven for about 10 minutes (potatoes may start to brown a bit on the edges).
• 4 meanwhile, whisk together the eggs, onions, peppers, and bacon; season with additional salt and taco seasoning.
• 5 divide spinach among cups; top with egg mixture; spoon a tablespoon of milk in each cup.
• 6 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).
• 7 while the quiches are cooking, in a small bowl, whisk together 2 tablespoons olive oil, the vinegar, paprika, and chili powder.
• 8 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.