Mini Quiche With Romaine Lettuce Salad

• 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

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.

quiches, butter, browns, kosher salt, taco, eggs, green onion, red bell pepper, bacon, baby spinach, milk, salad, romaine lettuce, caesar salad dressing, olive oil, white wine vinegar, paprika, chili powder

Taken from www.food.com/recipe/mini-quiche-with-romaine-lettuce-salad-474775 (may not work)