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Spring Hash Brown Crust Quiche Recipe

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This spring hash brown crust quiche is light, colorful, and packed with seasonal veggies. Instead of a traditional pastry crust, it uses a crispy layer of shredded hash browns for a delicious, gluten-free alternative. Perfect for brunch, meal prep, or a spring gathering!

Ingredients

Scale

For the Hash Brown Crust:

  • 3 cups frozen hash browns, thawed and squeezed dry

  • 2 tablespoons melted butter

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

For the Quiche Filling:

  • 6 large eggs

  • ¾ cup milk (or half-and-half for a creamier texture)

  • 1 cup shredded cheese (Swiss, Gruyère, or cheddar work well)

  • ½ cup chopped asparagus (cut into 1-inch pieces)

  • ½ cup sliced cherry tomatoes

  • ½ cup baby spinach, roughly chopped

  • ¼ cup chopped green onions

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

Instructions

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

  • Make the crust:

    • In a bowl, mix thawed hash browns with melted butter, salt, and pepper.

    • Press mixture firmly into the bottom and up the sides of the pie dish.

    • Bake for 20–25 minutes until golden and crisp. Reduce oven to 375°F (190°C) once baked.

  • Prepare the filling:

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

    • Stir in cheese, asparagus, tomatoes, spinach, and green onions.

 

  • Assemble and bake:

    • Pour the egg mixture into the pre-baked hash brown crust.

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

    • Let cool for 5–10 minutes before slicing and serving.

Notes

  • Make sure hash browns are well-drained to prevent a soggy crust.

  • Feel free to swap in other veggies like zucchini, mushrooms, or peas.

  • This quiche tastes great warm or chilled — perfect for meal prep or picnics!

Find it online: https://ukfinda.com/spring-hash-brown-crust-quiche-recipe/