Description
This easy and delicious Spring Hash Brown Crust Quiche combines a crispy hash brown base with a creamy, veggie-packed egg filling, perfect for a light brunch or lunch.
Ingredients
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- 3 cups frozen hash browns, thawed and squeezed dry
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped asparagus
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach, chopped
- 4 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine hash browns, melted butter, salt, and pepper. Press the mixture into a greased 9-inch pie dish to form a crust.
- Bake the crust for 20 minutes or until golden brown. Remove from oven and reduce temperature to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion, asparagus, and tomatoes for 5-7 minutes until softened. Add spinach and cook until wilted. Set aside.
- In a large bowl, whisk together eggs, milk, cheese, garlic powder, and thyme. Stir in the sautéed vegetables.
- Pour the egg mixture into the prepared hash brown crust and bake for 25-30 minutes, or until the center is set and top is slightly golden.
- Allow to cool for 5-10 minutes before slicing and serving.
Notes
- Make sure hash browns are dry to avoid a soggy crust.
- Can substitute vegetables with seasonal favorites.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 115mg