Description
Savor this vibrant Spring Hash Brown Crust Quiche, featuring a crispy hash brown base filled with fluffy eggs and fresh veggies. Perfect for brunch or any meal!
Ingredients
Scale
- 4 cups frozen hash browns, thawed
- 4 large eggs
- 1 cup whole milk (or plant-based milk)
- 1 cup sharp cheddar cheese, shredded
- 2 cups fresh spinach, chopped
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup yellow onion, diced
- Salt and pepper to taste
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 425°F (220°C). Grease a pie dish with cooking spray or butter.
- In a bowl, mix thawed hash browns with melted butter; season with salt and pepper. Press the mixture evenly into the bottom of the prepared pie dish.
- Bake the crust for 20 minutes until golden brown.
- In a skillet over medium heat, sauté onions and bell peppers for 5-7 minutes until softened. Add spinach and cook until wilted.
- In a mixing bowl, whisk together eggs and milk. Stir in cheese and sautéed vegetables.
- Pour the egg mixture into the baked hash brown crust, ensuring it’s evenly distributed.
- Return to the oven and bake for another 25-30 minutes until set and puffed up.
Notes
- Customize with your favorite veggies like zucchini or broccoli.
- For extra richness, try mixing cheeses such as mozzarella or feta.
- Ensure hash browns are well-drained to maintain crust crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg