Description
This easy and delicious spring quiche features a crispy hash brown crust filled with fresh spring vegetables, eggs, and cheese—perfect for brunch or a light dinner.
Ingredients
Units
Scale
- 3 cups frozen hash browns, thawed and squeezed dry
- 3 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 cheddar cheese
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- In a bowl, mix hash browns, melted butter, salt, and pepper. Press into the bottom and sides of the pie dish to form a crust.
- Bake the crust for 20 minutes until lightly golden. Remove and set aside.
- Lower oven temperature to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté asparagus, zucchini, and green onions for 4–5 minutes until slightly tender. Remove from heat.
- In a mixing bowl, whisk eggs and milk. Stir in cooked vegetables, cheddar cheese, and feta cheese. Season with salt and pepper.
- Pour the egg mixture into the prepared hash brown crust.
- Bake for 30–35 minutes until the center is set and the top is golden.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- Use fresh or frozen hash browns, just be sure they are well-drained.
- Feel free to substitute vegetables based on what’s in season.
- Great served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 170mg