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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 large red-skinned potato, peeled and diced |
6 large eggs |
6 bacon slices, cooked until crisp and finely chopped |
2 green onions, thinly sliced (about 1/3 cup) |
1/2 cup grated parmesan cheese |
1 teaspoon minced fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup sour cream |
garnishes: fresh thyme leaves, sliced green onion |
Directions:
1. Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.
2. Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.
3. Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin pan. Bake 13 to 15 minutes or until lightly browned. Cool in pans on wire racks 5 minutes. Remove from pans; top each quiche with about 1/2 teaspoon sour cream, and garnish, if desired. Serve quiches warm or at room temperature.
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