Why You’ll Love This Recipe

This Easy and Delicious Spring Hash Brown Crust Quiche is the ultimate brunch dish, combining a crispy hash brown crust with a creamy, veggie-packed egg filling. Perfect for spring mornings or light dinners, it’s a flavorful and satisfying option that’s naturally gluten-free and highly customizable. Whether you’re entertaining guests or meal-prepping for the week, this quiche offers comfort, convenience, and a fresh seasonal taste.

ingredients

Easy and Delicious Spring Hash Brown Crust Quiche Recipe

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

frozen shredded hash browns (thawed and drained)butterolive oilshredded cheese (cheddar, Swiss, or your choice)eggsmilk or half-and-halfasparagus (chopped)baby spinach (roughly chopped)cherry tomatoes (halved)green onions (sliced)salt and pepper

directions

Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish or quiche pan with butter or cooking spray.

Press the thawed hash browns into the bottom and up the sides of the pan to form a crust. Drizzle with a bit of olive oil and sprinkle with salt and pepper.

Bake the hash brown crust for 20-25 minutes, or until golden and crispy.

While the crust bakes, whisk together the eggs and milk in a large bowl. Stir in shredded cheese, chopped asparagus, spinach, tomatoes, green onions, and season with salt and pepper.

Reduce oven temperature to 350°F (175°C). Pour the egg mixture into the prepared crust.

Bake for 30-35 minutes, or until the center is set and the top is lightly golden.

Let the quiche cool for 5-10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCrust baking time: 20-25 minutesQuiche baking time: 30-35 minutesTotal time: 65-75 minutes

Variations

Use zucchini, bell peppers, or mushrooms for added texture and color.

Try a crustless version for a low-carb option—just skip the hash browns and grease the dish well.

Add crumbled bacon or cooked sausage for a heartier version.

Swap in dairy-free cheese and plant-based milk for a vegan-friendly twist (with egg substitute).

Top with fresh herbs like dill, parsley, or basil before serving.

storage/reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.Reheat slices in the microwave for 1-2 minutes or in the oven at 350°F for 10-15 minutes.For longer storage, freeze slices individually wrapped for up to 2 months. Reheat from frozen in a 375°F oven for 25-30 minutes.

FAQs

Can I make this quiche ahead of time?

Yes, you can bake it the day before and reheat just before serving.

Can I use fresh hash browns instead of frozen?

Yes, just shred raw potatoes and squeeze out excess moisture before pressing into the pan.

Why is my crust soggy?

Be sure to fully drain and dry the hash browns and bake them until crispy before adding the filling.

Can I use heavy cream instead of milk?

Absolutely! It will give a richer texture and flavor.

Is this quiche gluten-free?

Yes, as long as your ingredients (like hash browns and cheese) are certified gluten-free.

Can I use a store-bought pie crust instead?

Yes, but you’ll lose the crispy hash brown twist—bake according to pie crust instructions.

Can I serve it cold?

Definitely! It tastes great warm or chilled.

Can I double the recipe?

Yes, use a 9×13 baking dish and adjust baking time accordingly.

Can I add hot sauce?

For sure—add a splash to the egg mixture or serve on the side for extra kick.

Do I need to blind bake the crust?

Not necessary for hash browns—just pre-bake until crisp.

Conclusion

Easy and Delicious Spring Hash Brown Crust Quiche brings together fresh vegetables, cheesy goodness, and a crunchy potato base in one effortless dish. It’s the kind of recipe that impresses with minimal effort and adapts to whatever’s in your fridge. Whip it up for brunch, lunch, or a light dinner—you’ll love its flavor, texture, and versatility.