Easy and Delicious Spring Hash Brown Crust Quiche Recipe

This Easy and Delicious Spring Hash Brown Crust Quiche is everything you want in a weekday meal: comforting, quick, and bursting with vibrant seasonal flavor. Instead of a traditional pastry crust, this recipe uses crispy golden hash browns as the base—hello, genius! It’s filled with a medley of spring vegetables, creamy eggs, and gooey cheese, all baked to perfection in one dish. Whether you serve it for brunch, lunch, or a light dinner, it’s a guaranteed crowd-pleaser and ridiculously simple to pull together.

Why You’ll Love This Recipe

• Fuss-Free Crust: Skip the rolling pin—frozen hash browns form the easiest and most delicious crust ever.
• Spring Fresh: It’s packed with fresh seasonal vegetables like asparagus, peas, and spinach, giving it a light, green punch.
• Make-Ahead Friendly: This quiche keeps beautifully and reheats like a dream. Perfect for meal prepping or busy mornings.
• So Satisfying: It’s rich, savory, cheesy, and hearty enough to stand on its own without needing sides (though we have serving ideas below!).

Ingredients You’ll Need

Here’s what you’ll need to whip up this crave-worthy quiche:

• Frozen shredded hash browns: These create a crisp, golden crust. Be sure to thaw and squeeze out excess moisture first for best results.
• Butter or olive oil: Used to bind and crisp up the hash brown crust as it bakes.
• Eggs: The base of any great quiche. They provide structure and creaminess.
• Heavy cream or whole milk: Adds richness and a silky texture to the filling. You can use half-and-half for a lighter version.
• Cheese: Sharp cheddar or gruyère are top picks, but feel free to mix and match your favorites for flavor and meltability.
• Asparagus: Adds freshness and crunch. Trim the tough ends and slice into bite-sized pieces.
• Fresh spinach: Wilts down nicely and adds vibrant green color and nutrients.
• Green peas: A little pop of sweetness that complements the savory flavors.
• Green onions: For a mild oniony kick and a bit of color.
• Salt, pepper, garlic powder: Basic seasonings to bring it all together.

Variations

Feel like switching it up? Here are a few ways to make this quiche your own:

• Add Protein: Toss in cooked bacon, sausage, or diced ham for a meatier version.
• Different Cheeses: Try feta for a tangy twist, or mozzarella for extra meltiness.
• Vegan Option: Use plant-based egg substitute, non-dairy milk, and vegan cheese. The hash browns are already vegan-friendly!
• Spicy Version: Add diced jalapeños or a pinch of red pepper flakes to the filling.
• Low-Carb Crust: Skip the hash browns and use a cauliflower crust if you’re watching carbs.

How to Make the Spring Hash Brown Crust Quiche

Step 1: Prep the Hash Brown Crust

Preheat your oven to 400°F. In a bowl, combine thawed hash browns with melted butter, salt, and a little garlic powder. Press firmly into a greased pie dish, pressing up the sides to form a crust. Bake for 20-25 minutes until golden and crisp.

Step 2: Sauté the Veggies

In a skillet, lightly sauté asparagus, peas, and spinach with a splash of olive oil. Just enough to soften slightly and bring out the flavors—don’t overcook, they’ll finish in the oven.

Step 3: Whisk the Filling

In a large bowl, whisk together the eggs, cream (or milk), shredded cheese, green onions, salt, and pepper. Stir in the sautéed veggies.

Step 4: Assemble and Bake

Pour the egg mixture into the pre-baked hash brown crust. Return to the oven and bake at 375°F for 35-40 minutes, or until the center is set and the top is golden and slightly puffed.

Step 5: Cool and Slice

Let the quiche cool for at least 10 minutes before slicing. This helps it set up and makes for cleaner slices.

Pro Tips for Making the Recipe

• Drain Those Hash Browns: Excess moisture will make the crust soggy. Use a clean kitchen towel or paper towels to really squeeze them dry.
• Pre-bake the Crust: Don’t skip this step—it ensures a crisp base that holds up beautifully under the creamy filling.
• Cheese on Top: Sprinkle a bit of cheese on top before baking for a nice golden finish.
• Test for Doneness: Insert a knife into the center—if it comes out clean, it’s ready.

How to Serve

This quiche is a complete dish on its own, but it also pairs beautifully with light, fresh sides:

Fresh Side Salad

A simple arugula or mixed greens salad with a lemon vinaigrette balances the richness of the quiche.

Fruit on the Side

Serve with a bowl of fresh berries or melon for a pop of natural sweetness.

Bread or Muffins

A warm slice of crusty bread or a homemade muffin makes it feel like a full brunch spread.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days. It reheats beautifully!

Freezing

Wrap individual slices in foil or plastic wrap and freeze in a sealed bag. They’ll keep well for up to 2 months. Perfect for grab-and-go breakfasts.

Reheating

Microwave individual slices for 1-2 minutes, or warm in a 350°F oven until heated through. The crust stays crisp best in the oven.

FAQs

Can I make this quiche without a crust?
Yes! Just skip the hash brown crust entirely and pour the filling into a greased pie dish or muffin tin for crustless mini quiches. Still totally delicious and lower in carbs.

Can I use fresh potatoes instead of frozen hash browns?
Absolutely. Just grate the potatoes, then rinse and squeeze out all the moisture before using them in the crust.

What’s the best cheese for this quiche?
Sharp cheddar adds great flavor, but gruyère melts beautifully and adds a nice nutty note. A mix of both is heavenly.

Can I make this dairy-free?
Yes, substitute with unsweetened almond or oat milk and use a dairy-free cheese alternative. Be sure your crust ingredients are dairy-free too.

Final Thoughts

This Easy and Delicious Spring Hash Brown Crust Quiche is everything great about spring in one cozy dish. It’s fresh, flavorful, and incredibly easy to make. Whether you’re hosting a brunch, packing lunches, or need a quick dinner, this quiche will never disappoint. Try it once, and you’ll be making it on repeat all season long.

Print