Why You’ll Love This Recipe

This Spring Hash Brown Crust Quiche combines a golden, crispy potato crust with a rich and creamy egg filling packed with seasonal vegetables and cheese. It’s a perfect dish for brunch, lunch, or a light dinner. With fresh spring flavors and a crunchy twist from the hash brown base, this quiche is both satisfying and easy to make.

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 hash browns (thawed and drained)olive oil or melted buttereggsmilk or half-and-halfshredded cheddar cheesefeta cheeseasparagus tipschopped spinachgreen onionssalt and peppergarlic powder

directions

Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or tart pan.

Press the thawed hash browns into the bottom and up the sides of the pan to form a crust. Drizzle with olive oil or brush with melted butter.

Bake the crust for 20-25 minutes, or until golden brown and crispy. Remove from oven and lower temperature to 375°F (190°C).

In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.

Stir in shredded cheddar, feta, chopped spinach, sliced green onions, and asparagus tips.

Pour the egg mixture into the prepared crust, spreading evenly.

Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.

Let it cool for 10 minutes before slicing and serving.

Servings and timing

This recipe yields 6-8 slices.Preparation time: 15 minutesPre-baking crust: 20-25 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 1 hour 15 minutes

Variations

Use zucchini, peas, or mushrooms for different spring vegetable combinations.

Add cooked bacon or ham for a non-vegetarian twist.

Try Swiss or goat cheese instead of cheddar or feta for different flavor profiles.

Include fresh herbs like dill or parsley for extra freshness.

Make it dairy-free by using plant-based milk and cheese alternatives.

storage/reheating

Store leftovers in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes.To freeze, wrap slices tightly and store for up to 2 months. Reheat from frozen or thaw overnight in the fridge.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, just shred and squeeze out excess moisture before pressing into the crust.

Can I make this ahead of time?

Absolutely. Bake the entire quiche the day before and reheat before serving.

Why is my crust soggy?

Make sure to bake the hash brown crust until golden before adding the filling.

Can I skip the crust?

Yes, simply pour the filling into a greased dish and bake for a crustless version.

What’s the best way to squeeze moisture from hash browns?

Use a clean kitchen towel or paper towels to press out liquid thoroughly.

Can I use cream instead of milk?

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

Do I need to pre-cook the veggies?

No, tender spring vegetables cook perfectly in the oven with the filling.

Can I make this gluten-free?

Yes, it’s naturally gluten-free if your hash browns and other ingredients are labeled gluten-free.

Can I serve this cold?

Yes, it’s also delicious chilled or at room temperature.

How can I make it spicy?

Add diced jalapeños, a pinch of cayenne, or red pepper flakes.

Conclusion

The Spring Hash Brown Crust Quiche is a delightful way to celebrate the season with vibrant veggies, creamy eggs, and a satisfyingly crunchy potato base. Whether you’re prepping a brunch spread or seeking a make-ahead meal, this easy quiche brings comfort and freshness to your table.