Description
This easy and delicious spring hash brown crust quiche features a crispy potato base filled with vibrant seasonal vegetables and a creamy egg mixture—perfect for brunch or a light dinner.
Ingredients
- 3 cups frozen hash browns, thawed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 cup chopped asparagus
- 1/2 cup chopped red bell pepper
- 1/2 cup cherry tomatoes, halved
- 4 large eggs
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- In a bowl, mix thawed hash browns with olive oil, salt, and pepper. Press mixture into the bottom and 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 set aside.
- In a skillet, melt butter over medium heat. Sauté onions, asparagus, and bell peppers until just tender, about 5-7 minutes.
- In a mixing bowl, whisk together eggs, milk, thyme, salt, and pepper. Stir in cheddar cheese and sautéed vegetables.
- Pour the mixture into the prepared hash brown crust. Top with cherry tomatoes and crumbled feta cheese.
- Bake the quiche at 375°F (190°C) for 30-35 minutes or until the center is set and the top is golden.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- You can substitute other spring vegetables like zucchini or spinach.
- Make it ahead by baking and storing in the fridge for up to 3 days.
- Use fresh herbs for an extra burst of flavor.