Description

This Spring Hash Brown Crust Quiche is light, flavorful, and super simple to make. The crispy hash brown crust is a fun twist on the classic pie crust, and the quiche filling is packed with seasonal veggies, creamy eggs, and cheese. Great for breakfast, brunch, or even a quick weeknight dinner.

Ingredients

For the Crust:

3 cups frozen shredded hash browns, thawed and drained
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon black pepper

For the Filling:

6 large eggs
¾ cup whole milk (or half-and-half for a creamier texture)
1 cup shredded cheddar cheese
½ cup crumbled feta (optional)
1 cup chopped fresh spinach
½ cup chopped asparagus (trimmed)
¼ cup chopped green onions
½ teaspoon garlic powder
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Lightly grease a 9-inch pie dish.
Make the hash brown crust:
In a bowl, mix thawed hash browns with melted butter, salt, and pepper. Press the mixture firmly into the bottom and up the sides of the pie dish.
Bake the crust:
Bake for 20–25 minutes or until golden brown and crisp. Remove from oven and lower temperature to 375°F (190°C).
Prepare the filling:
In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Stir in cheese, spinach, asparagus, and green onions.
Fill and bake:
Pour the filling into the pre-baked crust. Bake at 375°F for 35–40 minutes, or until the center is set and the top is lightly golden.
Cool and serve:
Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

You can swap in other spring veggies like zucchini or peas.
For a dairy-free version, use plant-based milk and cheese.
Want it meaty? Add some cooked bacon or sausage to the filling.