Description
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
For the Hash Brown Crust:
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3 cups frozen hash browns, thawed and squeezed dry
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2 tablespoons melted butter
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For the Quiche Filling:
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6 large eggs
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3/4 cup milk (or half-and-half for a creamier texture)
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1 cup shredded cheese (Swiss, Gruyère, or cheddar work well)
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1/2 cup chopped asparagus (cut into 1-inch pieces)
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1/2 cup sliced cherry tomatoes
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1/2 cup baby spinach, roughly chopped
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1/4 cup chopped green onions
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1/2 teaspoon garlic powder
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Salt and pepper to taste
Instructions
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Preheat oven to 400°F (200°C). Grease a 9-inch pie dish or tart pan.
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Make the crust:
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In a bowl, mix thawed hash browns with melted butter, salt, and pepper.
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Press mixture firmly into the bottom and up the sides of the pie dish.
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Bake for 20–25 minutes until golden and crisp. Reduce oven to 375°F (190°C) once baked.
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Prepare the filling:
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In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
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Stir in cheese, asparagus, tomatoes, spinach, and green onions.
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Assemble and bake:
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Pour the egg mixture into the pre-baked hash brown crust.
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Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
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Let cool for 5–10 minutes before slicing and serving.
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Notes
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Make sure hash browns are well-drained to prevent a soggy crust.
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Feel free to swap in other veggies like zucchini, mushrooms, or peas.
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This quiche tastes great warm or chilled — perfect for meal prep or picnics!