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:
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3 cups frozen shredded hash browns, thawed and drained
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2 tablespoons butter, melted
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For the Filling:
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6 large eggs
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3/4 cup whole milk (or half-and-half for a creamier texture)
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1 cup shredded cheddar cheese
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1/2 cup crumbled feta (optional)
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1 cup chopped fresh spinach
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1/2 cup chopped asparagus (trimmed)
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1/4 cup chopped green onions
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1/2 teaspoon garlic powder
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Salt and pepper to taste
Instructions
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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
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You can swap in other spring veggies like zucchini or peas.
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For a dairy-free version, use plant-based milk and cheese.
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Want it meaty? Add some cooked bacon or sausage to the filling.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 260
- Sugar: 2g
- Sodium: 440mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 195mg