Easy and Delicious Spring Hash Brown Crust Quiche Recipe

Why You’ll Love This Recipe

This Easy and Delicious Spring Hash Brown Crust Quiche combines the comfort of crispy hash browns with the fresh, vibrant flavors of spring vegetables in a savory, eggy filling. It’s perfect for brunch, lunch, or a light dinner. With a golden potato crust and creamy interior, this quiche is both rustic and elegant—and it’s gluten-free without sacrificing flavor.

ingredients

this Recipe

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

frozen hash browns (thawed and squeezed dry)
eggs
milk or half-and-half
shredded cheese (cheddar, Swiss, or Gruyère)
asparagus (chopped)
baby spinach
green onions (sliced)
garlic (minced)
olive oil or melted butter
salt
black pepper
optional: cherry tomatoes, mushrooms, or peas

directions

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

In a bowl, combine thawed hash browns with a little salt, pepper, and melted butter or olive oil. Press firmly into the bottom and up the sides of the dish to form a crust.

Bake the crust for 20–25 minutes, or until golden and crisp. Reduce oven temperature to 375°F (190°C).

In a skillet, sauté garlic, green onions, asparagus, and spinach with a bit of olive oil until just tender. Let cool slightly.

In a mixing bowl, whisk together eggs, milk or half-and-half, salt, and pepper.

Spread the sautéed vegetables evenly over the pre-baked crust. Sprinkle with shredded cheese.

Pour the egg mixture over the top, ensuring even distribution.

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

Let cool for 10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Baking time: 55–60 minutes (including crust)
Cooling time: 10 minutes
Total time: 1 hour 20 minutes

Variations

Use feta or goat cheese for a tangy twist.
Add crumbled cooked bacon or ham for a meaty version.
Swap in zucchini, leeks, or artichokes for other spring flavors.
Top with fresh herbs like dill or parsley for brightness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the oven at 300°F or microwave briefly until warmed through.
Freeze individual slices for up to 2 months. Reheat from frozen or thaw overnight before warming.

FAQs

Can I use fresh potatoes instead of frozen hash browns?
Yes, grate and squeeze out moisture before forming the crust.

Can I make this dairy-free?
Yes, use a dairy-free milk and skip or replace the cheese with a dairy-free option.

What if my crust isn’t crispy?
Be sure the hash browns are well-drained and pre-bake the crust long enough to get golden edges.

Can I prep this ahead of time?
Yes, assemble the day before and bake the next morning, or bake fully and reheat before serving.

Is it gluten-free?
Yes, as long as the hash browns and other ingredients are gluten-free.

Conclusion

This Easy and Delicious Spring Hash Brown Crust Quiche is a beautiful, satisfying way to showcase seasonal produce in a fun, crispy potato crust. It’s easy to customize, make ahead, and perfect for any spring gathering or meal. One bite and it’s sure to become a brunch-time favorite.

Print