Description

This easy and delicious spring hash brown crust quiche is a perfect brunch or light dinner option. Featuring a crispy hash brown crust and a rich, veggie-packed filling, it’s a fresh take on classic quiche with seasonal flair.

Ingredients

Units Scale

3 cups frozen shredded hash browns, thawed and squeezed dry
2 tablespoons melted butter
1 tablespoon olive oil
1/2 cup chopped yellow onion
1 cup chopped fresh asparagus
1/2 cup chopped red bell pepper
1 cup baby spinach
4 large eggs
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper, to taste

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Instructions

Preheat oven to 400°F (200°C).
In a bowl, mix thawed hash browns with melted butter and a pinch of salt. Press the mixture firmly into a greased 9-inch pie dish to form a crust.
Bake the hash brown crust for 20-25 minutes or until golden brown and crispy. Remove from oven and let cool slightly.
In a skillet, heat olive oil over medium heat. Add onion, asparagus, and red bell pepper. Sauté for 5 minutes or until softened. Add spinach and cook until wilted. Remove from heat.
In a bowl, whisk together eggs, milk, salt, and pepper. Stir in the sautéed vegetables and both cheeses.
Pour the mixture into the prepared crust and bake at 375°F (190°C) for 25-30 minutes, or until the center is set and the top is golden.
Let quiche rest for 5-10 minutes before slicing and serving.

Notes

Make sure hash browns are well-drained to avoid a soggy crust.
You can customize the filling with other seasonal vegetables or meats.
Leftovers can be refrigerated and reheated for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 2g
Sodium: 370mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 9g
Cholesterol: 115mg