Description

A light and flavorful spring quiche featuring a crispy hash brown crust filled with seasonal vegetables, eggs, and cheese—perfect for brunch or a light dinner.

Ingredients

Units Scale

3 cups shredded hash browns (thawed if frozen)
2 tablespoons butter (melted)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup chopped asparagus
1/2 cup diced red bell pepper
1/4 cup chopped green onions
6 large eggs
1/2 cup milk
1/2 cup shredded cheddar cheese
1/4 cup crumbled feta cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
In a bowl, combine hash browns, melted butter, salt, and pepper. Press the mixture into the bottom and up the sides of the pie dish to form a crust.
Bake the crust for 20-25 minutes, or until golden brown. Remove from oven and set aside.
While the crust bakes, heat olive oil in a skillet over medium heat. Sauté asparagus, bell pepper, and green onions until tender, about 5 minutes.
In a bowl, whisk together eggs and milk. Stir in cheddar cheese and feta cheese.
Spread the sautéed vegetables over the baked hash brown crust. Pour the egg mixture over the vegetables.
Reduce oven temperature to 375°F (190°C) and bake quiche for 30-35 minutes, or until center is set and top is lightly golden.
Let quiche cool for 5-10 minutes before slicing and serving.

Notes

You can substitute seasonal vegetables depending on availability.
For a spicier kick, add a pinch of red pepper flakes to the vegetables while sautéing.
This quiche stores well and can be reheated for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 2g
Sodium: 380mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 10g
Cholesterol: 165mg