A savory and satisfying quiche with a crispy hash brown crust, packed with spring vegetables and cheese. Perfect for brunch or a light dinner.

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Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish.
In a bowl, mix the hash browns, melted butter, salt, and pepper. Press into the bottom and up the sides of the pie dish to form a crust.
Bake the crust for 20-25 minutes until golden and crisp.
While the crust bakes, heat olive oil in a skillet over medium heat. Sauté the onion, asparagus, and bell pepper until tender, about 5-7 minutes.
In a bowl, whisk the eggs, milk, thyme, cheddar, Parmesan, and salt and pepper.
Spread the sautéed vegetables over the crust. Pour the egg mixture over the top.
Bake the quiche at 375°F (190°C) for 25-30 minutes, or until the center is set and the top is lightly golden.
Let cool for 5-10 minutes before slicing and serving.