Mini Quiche With Romaine Lettuce Salad - cooking recipe

Ingredients

Mini Quiches
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
Salad
3 cups romaine lettuce, chopped into bite sized pieces
Dressings
caesar salad dressing, bottled
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon smoked paprika
1 teaspoon chili powder

Preparation

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