Description
This spring-inspired quiche features a crispy golden hash brown crust filled with fluffy eggs, fresh veggies, and melty cheese. It’s easy to make, packed with flavor, and perfect for brunch or meal prep. You’ll love the crispy crust and the bright spring flavors in every bite!
Ingredients
For the Hash Brown Crust:
3 cups frozen shredded hash browns, thawed and patted dry
2 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Filling:
6 large eggs
1/2 cup milk (or half-and-half)
1/2 cup shredded Swiss cheese (or your favorite cheese)
1/2 cup shredded mozzarella cheese
1/2 cup chopped asparagus (blanched if thick)
1/2 cup cherry tomatoes, halved
1/4 cup diced red bell pepper
2 tablespoons chopped green onions
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
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Preheat oven to 400°F (200°C).
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In a mixing bowl, combine hash browns, melted butter, salt, and pepper. Press into the bottom and sides of a greased 9-inch pie dish to form a crust.
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Bake the crust for 20–25 minutes or until golden and slightly crispy. Remove from oven and lower heat to 375°F (190°C).
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In a separate bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Stir in cheese, asparagus, tomatoes, bell pepper, and green onions.
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Pour the egg mixture into the pre-baked crust.
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Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
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Let cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
You can add cooked bacon, sausage, or ham for extra protein.
Use any seasonal vegetables you like—zucchini, spinach, or mushrooms all work great.
Great for make-ahead meals. Just store in the fridge and reheat slices as needed!