Why You’ll Love This Recipe

This Easy and Delicious Spring Hash Brown Crust Quiche is a fresh and hearty twist on the classic quiche. With a crispy golden hash brown crust and a creamy, veggie-filled egg custard, it’s the perfect way to welcome spring flavors to your table. Great for brunch, lunch, or even dinner, it’s simple to make, beautifully colorful, and totally satisfying.

ingredients

Easy and Delicious Spring Hash Brown Crust Quiche Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen hash browns (thawed and drained)butter or olive oileggsmilk or half-and-halfasparagus (chopped)baby spinachgreen onions (sliced)cherry tomatoes (halved)shredded cheese (cheddar, Swiss, or Gruyère)saltblack pepperoptional: fresh herbs like dill or parsley

directions

Preheat your oven to 400°F (200°C) and grease a 9-inch pie dish.

Press the thawed hash browns into the bottom and sides of the pie dish to form a crust. Drizzle with melted butter or oil and season with salt and pepper.

Bake the crust for 20-25 minutes, or until golden and crispy. Remove from oven and set aside.

Lower the oven temperature to 375°F (190°C).

In a skillet, sauté asparagus and green onions in a little oil for 3-4 minutes until just tender. Add spinach and cook until wilted. Remove from heat.

In a mixing bowl, whisk together eggs, milk, salt, and pepper.

Add the sautéed veggies, halved cherry tomatoes, and shredded cheese to the egg mixture. Stir to combine.

Pour the filling into the prepared hash brown crust.

Bake for 30-35 minutes, or until the center is set and the top is lightly golden.

Let cool for 5-10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCrust baking time: 25 minutesFilling baking time: 35 minutesCooling time: 10 minutesTotal time: 85 minutes

Variations

Add crumbled bacon or cooked sausage for a meaty version.

Swap in zucchini, mushrooms, or leeks for a different veggie combo.

Use plant-based milk and vegan cheese for a dairy-free option.

Top with sliced avocado and microgreens for a modern twist.

Add a dash of hot sauce or red pepper flakes for extra heat.

storage/reheating

Store leftovers in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes.You can also freeze the fully baked quiche for up to 2 months. Wrap tightly and thaw overnight before reheating.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, just shred them, rinse, and squeeze out moisture before forming the crust.

Is this quiche vegetarian?

Yes, as long as you skip any optional meat add-ins.

Can I make it ahead?

Absolutely! Bake it the day before and reheat slices as needed.

Do I have to pre-bake the hash brown crust?

Yes, it helps create a crispy base and prevents sogginess.

What cheese works best?

Sharp cheddar, Swiss, or Gruyère are all great choices.

Can I use egg whites only?

Yes, substitute 2 egg whites per whole egg for a lighter version.

How do I know when it’s done?

The center should be just set and no longer jiggle when gently shaken.

Is this good for meal prep?

Definitely—it stores and reheats very well throughout the week.

Can I make this crustless?

Yes, just skip the crust and bake as a frittata in a greased dish.

What’s a good side for this quiche?

Serve with a light green salad or fresh fruit for a balanced meal.

Conclusion

Easy and Delicious Spring Hash Brown Crust Quiche is a vibrant, satisfying dish that’s as impressive as it is easy to make. With a crispy potato crust and a creamy, veggie-packed filling, it’s perfect for spring gatherings, lazy weekend brunches, or make-ahead meals. Give it a try and enjoy a seasonal twist on a classic favorite.