Shredded potato nests baked until golden and crisp, filled with a delicate egg custard and springtime flavors like spinach, cheese, and herbs.
[cooked-sharing]
Yields12 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Makes 12 nests
3 cups shredded potatoes (russet or Yukon gold) — can also use frozen hash browns (thawed & drained)
2 tbsp melted butter
1 tbsp olive oil
½ tsp garlic powder
Salt & pepper, to taste
For the quiche filling
6 large eggs
½ cup whole milk or half-and-half
½ cup shredded cheese (Gruyère, cheddar, or Swiss)
½ cup finely chopped vegetables (spinach, bell peppers, or mushrooms)
¼ cup diced cooked ham or crumbled bacon (optional)
2 tbsp chopped fresh herbs (parsley, chives, or dill)
Salt & pepper, to taste
Make the potato nests
1
-
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
-
In a bowl, mix shredded potatoes with melted butter, olive oil, garlic powder, salt, and pepper.
-
Press a small handful of potato mixture into each muffin cup, pressing up the sides to form nest shapes.
-
Bake for 15 minutes, until lightly golden and crisp.
Make the custard filling
2
-
In a bowl, whisk eggs, milk (or half-and-half), salt, and pepper.
-
Stir in cheese, vegetables, meat (if using), and herbs.
Assemble & bake
3
-
Remove potato nests from oven.
-
Spoon egg mixture into each nest, filling about ¾ full.
-
Return to oven and bake for 12–15 minutes, until eggs are set.
-
Let cool 5 minutes before removing from muffin tin.
Serving Suggestions
4
-
Serve warm or at room temperature as part of an Easter brunch buffet.
-
Garnish with a sprig of dill or chive “blades of grass” for a spring look.
-
Pair with a light salad or fresh fruit platter.
Tips & Variations
5
-
Make-ahead: Bake nests and prep filling a day before; assemble and bake on serving day.
-
Phyllo or pastry option: Use phyllo cups or puff pastry circles instead of potato nests.
-
Veggie-forward: Fill with asparagus, leeks, or peas for spring.
-
Mini “eggs in nest” look: Top with halved cherry tomatoes or tiny mozzarella balls to resemble eggs.
Ingredients
Makes 12 nests
3 cups shredded potatoes (russet or Yukon gold) — can also use frozen hash browns (thawed & drained)
2 tbsp melted butter
1 tbsp olive oil
½ tsp garlic powder
Salt & pepper, to taste
For the quiche filling
6 large eggs
½ cup whole milk or half-and-half
½ cup shredded cheese (Gruyère, cheddar, or Swiss)
½ cup finely chopped vegetables (spinach, bell peppers, or mushrooms)
¼ cup diced cooked ham or crumbled bacon (optional)
2 tbsp chopped fresh herbs (parsley, chives, or dill)
Salt & pepper, to taste
Directions
Make the potato nests
1
-
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
-
In a bowl, mix shredded potatoes with melted butter, olive oil, garlic powder, salt, and pepper.
-
Press a small handful of potato mixture into each muffin cup, pressing up the sides to form nest shapes.
-
Bake for 15 minutes, until lightly golden and crisp.
Make the custard filling
2
-
In a bowl, whisk eggs, milk (or half-and-half), salt, and pepper.
-
Stir in cheese, vegetables, meat (if using), and herbs.
Assemble & bake
3
-
Remove potato nests from oven.
-
Spoon egg mixture into each nest, filling about ¾ full.
-
Return to oven and bake for 12–15 minutes, until eggs are set.
-
Let cool 5 minutes before removing from muffin tin.
Serving Suggestions
4
-
Serve warm or at room temperature as part of an Easter brunch buffet.
-
Garnish with a sprig of dill or chive “blades of grass” for a spring look.
-
Pair with a light salad or fresh fruit platter.
Tips & Variations
5
-
Make-ahead: Bake nests and prep filling a day before; assemble and bake on serving day.
-
Phyllo or pastry option: Use phyllo cups or puff pastry circles instead of potato nests.
-
Veggie-forward: Fill with asparagus, leeks, or peas for spring.
-
Mini “eggs in nest” look: Top with halved cherry tomatoes or tiny mozzarella balls to resemble eggs.
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