Go Back
- 2 cups frozen hash browns, fully thawed - 1/4 cup unsalted butter, melted - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 6 large eggs - 1 cup whole milk - 1 cup fresh spring vegetables, finely chopped (choose from asparagus, peas, bell peppers, or a mix) - 1 cup sharp cheddar cheese, shredded - 1/4 teaspoon garlic powder

Spring Hash Brown Crust Quiche

Celebrate spring with a delicious Spring Hash Brown Crust Quiche that's sure to impress! This easy recipe features a crispy hash brown crust filled with vibrant spring vegetables and creamy cheddar cheese. Perfect for brunch or dinner, it's a customizable dish where you can swap ingredients based on your preference. Dive into this quick recipe and bring brightness to your meals. Click to explore the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

2 cups frozen hash browns, fully thawed

1/4 cup unsalted butter, melted

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

6 large eggs

1 cup whole milk

1 cup fresh spring vegetables (choose from asparagus, peas, bell peppers, or a mix), finely chopped

1 cup sharp cheddar cheese, shredded

1/4 teaspoon garlic powder

Fresh chives, finely chopped (for optional garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare Hash Brown Crust: In a mixing bowl, combine the thawed hash browns with the melted butter, sea salt, and black pepper. Mix together thoroughly until the hash browns are evenly coated with the butter and seasoning.

      Form the Crust: Take a greased 9-inch pie dish and press the hash brown mixture firmly into the bottom and up the sides of the dish, creating an even crust. Place the crust in the preheated oven and bake for 20 minutes, or until it is golden brown and crispy.

        Mix Egg Filling: While the crust bakes, whisk together the eggs, whole milk, garlic powder, and a pinch of salt and pepper in a large mixing bowl until smooth and well combined.

          Assemble the Quiche: Once the crust is finished baking, remove it from the oven. Layer the finely chopped spring vegetables evenly across the crust, followed by the shredded cheddar cheese, spreading them out evenly.

            Add Egg Mixture: Carefully pour the egg mixture over the layered vegetables and cheese, ensuring it fills the crust completely without overflowing.

              Final Baking: Return the quiche to the oven and bake for an additional 25-30 minutes, or until the egg is set and a knife inserted into the center comes out clean.

                Cool and Garnish: Allow the quiche to cool for about 10 minutes before slicing. For a lovely finishing touch, sprinkle chopped fresh chives on top before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8

                    - Presentation Tips: Slice the quiche into wedges and serve each piece on a vibrant plate. Consider adding a side salad to complement the fresh flavors, and enjoy a lovely spring brunch!