Description
This easy and delicious spring quiche features a crispy hash brown crust filled with fresh vegetables, creamy eggs, and cheese – perfect for a spring brunch or light dinner.
Ingredients
Units
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- 3 cups frozen shredded hash browns, thawed and patted dry
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup half-and-half or milk
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped asparagus
- 1/2 cup chopped baby spinach
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- In a bowl, mix thawed hash browns with melted butter, salt, and pepper. Press into the prepared pie dish to form a crust.
- Bake the crust for 20-25 minutes or until golden and slightly crispy. Remove from oven and reduce heat to 375°F (190°C).
- In a separate bowl, whisk together eggs, half-and-half, garlic powder, and a pinch of salt and pepper.
- Add the chopped asparagus, spinach, green onions, Swiss cheese, and cheddar cheese to the egg mixture. Mix well.
- Pour the egg mixture into the baked hash brown crust.
- Bake the quiche for 30-35 minutes, or until the center is set and the top is golden.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- Thaw and dry hash browns thoroughly to ensure a crispy crust.
- Substitute or add other spring vegetables like peas or mushrooms.
- Can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 135mg