Why You’ll Love This Recipe

This Easy and Delicious Spring Hash Brown Crust Quiche is a perfect combination of crisp hash browns, fluffy egg filling, and fresh spring vegetables. It’s a delightful twist on the classic quiche, with a golden, crispy potato crust instead of traditional pastry. Ideal for brunches, light lunches, or even dinner, this dish offers a balance of textures and flavors that celebrate the freshness of the season.

ingredients

Easy and Delicious Spring Hash Brown Crust Quiche Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen shredded hash brownspotato starch or cornstarcholive oil or melted buttereggswhole milksalt and peppershredded cheese (cheddar, Swiss, or your favorite)sliced green onionschopped asparaguscherry tomatoesbaby spinach

directions

Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or springform pan.

In a large bowl, toss the thawed hash browns with olive oil (or melted butter), starch, salt, and pepper.

Press the mixture firmly into the bottom and sides of the pan to form a crust. Bake for 20-25 minutes or until golden and crispy.

While the crust bakes, whisk together the eggs, milk, salt, and pepper in a bowl.

Stir in the shredded cheese, green onions, chopped asparagus, halved cherry tomatoes, and spinach.

Once the crust is ready, reduce oven temperature to 375°F (190°C). Pour the egg mixture into the baked crust.

Bake for 30-35 minutes, or until the quiche is set and the top is lightly golden.

Let it rest for 10 minutes before slicing and serving.

Servings and timing

This recipe yields 6-8 slices.Preparation time: 15 minutesCrust baking time: 20-25 minutesFilling baking time: 30-35 minutesCooling time: 10 minutesTotal time: 65-75 minutes

Variations

Use sweet potatoes instead of regular hash browns for a different flavor profile.

Add crumbled bacon or diced ham for a meaty version.

Use dairy-free cheese and milk for a lactose-free option.

Swap spring vegetables with seasonal picks like zucchini, mushrooms, or bell peppers.

Add herbs like dill or chives for extra freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10 minutes.Freeze fully cooled quiche slices for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use fresh hash browns instead of frozen?

Yes, just be sure to squeeze out excess moisture before pressing them into the crust.

Why is my crust soggy?

Make sure the hash browns are well-drained and bake them until crisp before adding the filling.

Can I make this ahead?

Yes, prepare and bake the quiche the day before, then reheat before serving.

Do I need to blind bake the crust?

Baking the hash brown crust before filling is essential to ensure it holds its shape and texture.

Can I use egg whites only?

Yes, substitute 2 egg whites for every whole egg for a lighter version.

Is it gluten-free?

Yes, this recipe is naturally gluten-free if your hash browns and other ingredients are certified gluten-free.

Can I add cheese to the crust?

A bit of shredded cheese can be added to the hash brown mixture for extra flavor.

Conclusion

This Spring Hash Brown Crust Quiche is a refreshing, satisfying dish that’s as easy as it is delicious. With its crisp potato base and fresh veggie-packed filling, it’s a guaranteed hit for any meal. Whether you’re hosting brunch or prepping meals for the week, this quiche delivers flavor, texture, and versatility in every slice.