Description
This Easy and Delicious Spring Hash Brown Crust Quiche features a crispy golden hash brown base filled with fluffy eggs, fresh spring vegetables, and gooey cheese. It’s perfect for brunch, lunch, or a light dinner.
Ingredients
Units
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- 3 cups frozen hash browns, thawed and squeezed dry
- 2 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 large eggs
- 1/2 cup milk or cream
- 1/2 cup shredded Swiss or cheddar cheese
- 1/2 cup chopped asparagus
- 1/2 cup chopped baby spinach
- 1/4 cup chopped green onions
- 1/4 cup diced red bell pepper
- 1/2 tsp garlic powder (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- In a bowl, mix thawed hash browns with melted butter, salt, and pepper. Press evenly into the bottom and sides of the pie dish to form a crust.
- Bake the crust for 20–25 minutes, until golden and crisp. Reduce oven temperature to 375°F (190°C).
- Meanwhile, in a large bowl, whisk together eggs, milk, garlic powder (if using), and a pinch of salt and pepper.
- Stir in cheese, asparagus, spinach, green onions, and red bell pepper.
- Pour the egg mixture into the baked hash brown crust.
- Bake for 30–35 minutes, or until the center is set and top is lightly golden.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- Use fresh or frozen veggies based on availability—just sauté first if using frozen.
- Swap in mushrooms, zucchini, or leeks for seasonal variety.
- Can be made a day ahead and reheated for easy brunch prep.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg