Description
This easy and delicious spring hash brown crust quiche features a crispy potato crust filled with vibrant spring vegetables and creamy egg custard, making it a perfect brunch or light dinner option.
Ingredients
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- 3 cups frozen shredded hash browns, thawed and drained
- 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 diced bell pepper
- 1/2 cup chopped green onions
- 1 cup baby spinach, chopped
- 4 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- In a mixing bowl, combine the thawed hash browns, melted butter, salt, and pepper.
- Press the hash brown mixture evenly 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. Remove and let cool slightly.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté asparagus, bell pepper, and green onions for 4-5 minutes until just tender. Stir in spinach and cook until wilted.
- In a large bowl, whisk together eggs, milk, cream, garlic powder, red pepper flakes, and a pinch of salt and pepper.
- Spread the sautéed vegetables evenly over the baked crust. Sprinkle with shredded cheese.
- Pour the egg mixture over the top.
- Bake at 375°F (190°C) for 30-35 minutes, or until the center is set and top is golden.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- Make sure hash browns are well-drained to avoid a soggy crust.
- You can substitute veggies based on what you have on hand.
- This quiche can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 145mg