To begin making the Mini Hash Brown Quiche Recipe, first grease muffin pans with butter.
Squeeze the excess water from the grated potatoes and add them to a mixing bowl, add corn flour, mix and then line individual muffin cups with the potato mixture.
Using a brush, coat the potatoes with butter and in a preheated oven, bake the potato crust for 25-30 minutes for 180 degrees C or till the time they are nice and crisp.
While the crust is baking, grind the crumbled paneer, milk, peppercorns to a paste and set it aside.
Heat a pan with butter, add onions, spinach and saute for 1-2 minutes.
Add the bell peppers, olives and the ground paneer mixture. Cook the mixture for 2-3 minutes and switch off.
Once the hash brown crust is done, spoon the paneer and vegetable mixture into them. Top it with cheese and bake them in a preheated oven for 10 minutes or till the time the cheese melts. Remove from the oven and transfer Mini Hash Brown Quiche into a serving plate.
Serve these amazing Mini Hash Brown Quiche with Fresh Fruit Bowl Recipe and Cold Coffee Smoothie Recipe and ketchup for a wholesome breakfast.