Easy and Delicious Spring Hash Brown Crust Quiche Recipe

Why You’ll Love This Recipe

This Spring Hash Brown Crust Quiche is a vibrant and flavorful dish that’s perfect for brunch, lunch, or a light dinner. With a crispy hash brown crust and a creamy, veggie-packed filling, it brings together fresh seasonal ingredients in a fun and satisfying way. It’s easy to make, customizable, and sure to impress both guests and family alike.

ingredients

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

frozen hash browns (thawed and squeezed dry)olive oilshredded cheese (cheddar, Swiss, or your favorite blend)eggswhole milk (or half-and-half)fresh spinachasparagus tipscherry tomatoesscallionssaltblack peppergarlic powderparmesan cheese (optional)

directions

Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish with olive oil or nonstick spray.

Press the thawed and dried hash browns firmly into the bottom and up the sides of the pie dish to form a crust. Drizzle lightly with olive oil.

Bake the crust for 20-25 minutes, or until golden and crispy. Remove from oven and lower the temperature to 375°F (190°C).

In a skillet, sauté chopped spinach, asparagus, and scallions for 3-4 minutes until just tender. Remove from heat and let cool slightly.

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.

Spread shredded cheese over the baked hash brown crust. Add the sautéed vegetables and halved cherry tomatoes.

Pour the egg mixture evenly over the top. Sprinkle with parmesan if using.

Bake for 35-40 minutes, or until the center is set and the top is lightly golden.

Let the quiche rest for 5-10 minutes before slicing and serving.

Servings and timing

This recipe yields 6-8 slices.Preparation time: 15 minutesPre-bake crust: 25 minutesCooking time: 40 minutesResting time: 10 minutesTotal time: 1 hour 30 minutes

Variations

Swap spinach for kale or arugula for a different green.

Add cooked bacon, sausage, or ham for extra protein.

Try feta or goat cheese for a tangy flavor twist.

Use sweet potato hash browns for a sweeter crust option.

Add herbs like dill or basil for a fresh touch.

storage/reheating

Store leftover quiche covered in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes.Freezes well: wrap tightly and store up to 2 months. Thaw overnight in fridge before reheating.

FAQs

Can I use fresh potatoes instead of frozen hash browns?
Yes, just grate and squeeze out excess moisture before pressing into the pan.

Is this quiche gluten-free?
Yes, as long as your hash browns and other ingredients are gluten-free.

Can I make this ahead of time?
Absolutely! You can bake it the night before and reheat it in the morning.

What if I don’t like asparagus?
Feel free to swap in bell peppers, zucchini, mushrooms, or any spring veggies you love.

Can I make this dairy-free?
Yes, use a dairy-free cheese and milk substitute like oat or almond milk.

How do I know when the quiche is done?
The center should be set and not jiggly, and a knife inserted should come out clean.

Do I need to pre-bake the hash brown crust?
Yes, it ensures a crispy base that holds up under the filling.

Conclusion

This Easy and Delicious Spring Hash Brown Crust Quiche is a crowd-pleasing, feel-good recipe that celebrates seasonal veggies with a golden, crispy twist. Perfect for any meal and endlessly adaptable, it’s the ultimate go-to when you want something fresh, hearty, and simple to prepare. Give it a try—your taste buds will thank you!

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