Description
This easy and delicious spring quiche features a crispy hash brown crust filled with fresh seasonal vegetables, creamy eggs, and cheese. It’s a perfect brunch or light dinner option.
Ingredients
Units
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- 3 cups frozen hash browns, thawed and patted dry
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled feta cheese
- 1 cup chopped asparagus (trimmed and cut into 1-inch pieces)
- 1/2 cup chopped baby spinach
- 1/4 cup chopped scallions
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix thawed hash browns with olive oil, salt, and pepper.
- Press the hash browns into a greased 9-inch pie pan to form a crust along the bottom and sides.
- Bake the crust for 20-25 minutes or until golden and crisp. Remove from oven and reduce temperature to 375°F (190°C).
- In a large bowl, whisk together eggs, milk, cheddar cheese, feta cheese, garlic powder, salt, and pepper.
- Add asparagus, spinach, and scallions to the egg mixture and stir to combine.
- Pour the filling into the baked hash brown crust and spread evenly.
- Bake 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
- Make sure the hash browns are well-drained to ensure a crispy crust.
- Use any combination of spring vegetables like peas, leeks, or mushrooms.
- Can be made ahead and reheated for easy meals.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 175mg