Easy and Delicious Spring Hash Brown Crust Quiche Recipe

Why You’ll Love This Recipe

Easy and Delicious Spring Hash Brown Crust Quiche is a light, fresh twist on classic quiche, perfect for brunch, lunch, or even dinner. Featuring a crispy golden hash brown crust and a creamy, veggie-packed egg filling, this dish celebrates spring produce while keeping things simple and satisfying. It’s gluten-free, customizable, and guaranteed to impress.

ingredients

this Recipe

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

For the crust:
frozen hash browns (thawed and squeezed dry)olive oil or melted buttersaltblack pepper

For the filling:
eggsmilk or half-and-halfgrated cheese (cheddar, Swiss, or feta)asparagus (chopped)baby spinachgreen onions (sliced)garlic (minced)saltblack pepperolive oil or butter (for sautéing)

directions

Preheat oven to 400°F (200°C). Lightly grease a pie dish or tart pan.

In a bowl, mix thawed hash browns with olive oil, salt, and pepper. Press the mixture evenly into the bottom and up the sides of the pan to form a crust.

Bake the crust for 20–25 minutes, or until golden brown and crisp. Remove and reduce oven temperature to 375°F (190°C).

In a skillet, heat olive oil or butter and sauté garlic, asparagus, and green onions until just tender. Stir in spinach and cook until wilted. Remove from heat.

In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese and cooked veggies.

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

Bake for 30–35 minutes, or until the quiche is set and lightly golden on top.

Let cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 20 minutes
Baking time: 55–60 minutes
Total time: 1 hour 15–20 minutes

Variations

Add crumbled bacon or cooked sausage for a meatier version.

Use mushrooms, zucchini, or cherry tomatoes for extra veggies.

Substitute dairy-free milk and cheese to make it dairy-free.

Add fresh herbs like dill, chives, or basil for a spring flavor boost.

storage/reheating

Store leftovers covered in the fridge for up to 4 days.
Reheat in the oven at 350°F or in the microwave until warmed through.
Can be frozen—wrap tightly and reheat from frozen or thaw overnight.

FAQs

Can I use fresh hash browns?

Yes, just shred and squeeze dry before using.

Is the crust crispy?

Yes—baking the crust before adding filling ensures a crispy texture.

Can I make it ahead?

Yes, prep and bake the full quiche, then refrigerate and reheat before serving.

What’s the best cheese to use?

Cheddar, Gruyère, Swiss, or feta all pair beautifully with spring veggies.

Can I make this crustless?

Yes, just skip the crust and bake the filling in a greased dish.

How do I keep it from getting soggy?

Make sure veggies are cooked and drained, and pre-bake the crust until golden.

Can I use egg whites?

Yes, sub 2 egg whites for every whole egg if preferred.

Is it gluten-free?

Yes, naturally gluten-free as long as your hash browns are certified GF.

Can I use cream instead of milk?

Yes, for a richer quiche use heavy cream or half-and-half.

Can kids eat this?

Absolutely! It’s a great way to serve veggies in a familiar, cheesy dish.

Conclusion

Easy and Delicious Spring Hash Brown Crust Quiche is a bright, wholesome dish that’s bursting with flavor and texture. With a crisp potato base and a rich, veggie-studded filling, it’s perfect for celebrating the season and feeding a hungry crowd—brunch just got better!

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