Description
This Easy and Delicious Spring Hash Brown Crust Quiche features a crispy golden hash brown crust filled with fresh spring vegetables, eggs, and cheese for a light and flavorful breakfast or brunch option.
Ingredients
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- 3 cups frozen hash browns, thawed and drained
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus
- 1/2 cup chopped zucchini
- 1/4 cup chopped green onions
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a bowl, mix hash browns, melted butter, salt, and pepper. Press evenly into the bottom and up the sides of the pie dish to form a crust.
- Bake crust for 20–25 minutes, or until golden and slightly crisp. Remove and set aside.
- Heat olive oil in a skillet over medium heat. Sauté asparagus, zucchini, and green onions for 4–5 minutes until tender. Remove from heat.
- In a bowl, whisk together eggs, milk, garlic powder, and cheeses. Stir in the cooked vegetables.
- Pour the egg mixture into the pre-baked hash brown crust.
- Bake for 30–35 minutes, or until the quiche is set in the center and lightly golden on top.
- Cool for 5–10 minutes before slicing and serving.
Notes
- Thaw and squeeze excess moisture from hash browns to ensure a crispy crust.
- Swap in spinach, mushrooms, or peas for variety.
- Quiche can be made ahead and reheated in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg