Why You’ll Love This Recipe

This Spring Hash Brown Crust Quiche is a fresh and flavorful twist on the classic quiche, perfect for brunch, lunch, or a light dinner. The crispy hash brown crust replaces traditional pastry, giving you a gluten-free and satisfyingly crunchy base. Packed with seasonal vegetables, creamy eggs, and cheese, it’s both comforting and vibrant—ideal for spring gatherings or meal prepping.

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 patted dry)olive oil or melted buttersalt and peppereggswhole milksour creamgrated cheese (cheddar, Swiss, or your favorite)fresh spinachcherry tomatoesgreen onions (sliced)asparagus (chopped)fresh herbs (like dill or parsley, optional)

directions

Preheat your oven to 425°F (220°C) and grease a 9-inch pie dish or tart pan.

In a bowl, mix the thawed hash browns with olive oil or melted butter, salt, and pepper.

Press the hash browns into the bottom and up the sides of the pie dish to form a crust.

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

In a separate bowl, whisk together the eggs, milk, sour cream, salt, and pepper until smooth.

Stir in cheese, spinach, cherry tomatoes, green onions, and asparagus.

Pour the mixture into the pre-baked hash brown crust.

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

Let cool for 10 minutes before slicing and serving. Garnish with fresh herbs if desired.

Servings and timing

This recipe yields 6-8 servings.Preparation time: 15 minutesPre-bake time: 25 minutesBake time: 35 minutesCooling time: 10 minutesTotal time: 1 hour 25 minutes

Variations

Use sweet potatoes instead of regular hash browns for a sweeter crust.

Add bacon, ham, or sausage for a meaty option.

Swap veggies based on what’s in season—zucchini, mushrooms, or bell peppers work well.

Use non-dairy milk and cheese for a dairy-free version.

Add a dash of hot sauce or chili flakes for some heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat slices in the oven at 350°F (175°C) for about 10 minutes or microwave for 1-2 minutes.For longer storage, freeze individual slices wrapped in foil and reheat as needed.

FAQs

Can I make this quiche ahead of time?

Yes, it can be baked the night before and reheated the next day.

Is the crust crispy?

Yes, the hash browns bake into a golden, crunchy crust that holds its shape.

Can I use fresh potatoes instead of frozen hash browns?

Yes, just grate and squeeze out the moisture before pressing into the pan.

Do I have to pre-bake the crust?

Yes, pre-baking ensures it gets crispy and doesn’t become soggy.

Can I use egg whites?

You can substitute some or all of the whole eggs with egg whites if preferred.

Can I skip the crust?

Yes, the filling can be baked crustless in a greased pan for a low-carb version.

What’s the best cheese to use?

Cheddar, Swiss, goat cheese, or feta all pair well with the fresh vegetables.

Conclusion

This Easy and Delicious Spring Hash Brown Crust Quiche is the ultimate blend of crispy, creamy, and colorful. It’s a standout dish for any spring table, whether you’re hosting brunch or packing lunches for the week. Customizable, wholesome, and easy to prepare, this quiche is sure to become a seasonal favorite.