Description

This easy and delicious spring quiche features a crispy hash brown crust filled with a light and fluffy egg mixture, spring vegetables, and cheese. Perfect for brunch or a make-ahead breakfast.

Ingredients

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3 cups frozen hash browns, thawed and drained
3 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
6 large eggs
1/2 cup milk
1/2 cup heavy cream
1 cup shredded Swiss cheese
1/2 cup crumbled feta cheese
1 cup baby spinach, chopped
1/2 cup cherry tomatoes, halved
1/4 cup green onions, sliced

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Instructions

Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
In a bowl, mix hash browns with melted butter, salt, and pepper.
Press the hash browns into the bottom and up the sides of the pie dish to form a crust.
Bake for 20 minutes or until the edges are golden and crisp. Remove and let cool slightly.
Reduce oven temperature to 375°F (190°C).
In a bowl, whisk together eggs, milk, and heavy cream. Stir in Swiss cheese, feta, spinach, cherry tomatoes, and green onions.
Pour the egg mixture into the prepared crust.
Bake for 35–40 minutes, or until the center is set and top is golden.
Cool slightly before slicing and serving.

Notes

Make sure hash browns are well-drained to ensure a crispy crust.
You can swap in your favorite vegetables or cheeses.
This quiche is great served warm or at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 2g
Sodium: 390mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 12g
Cholesterol: 170mg