Description
A simple and flavorful quiche recipe featuring a crispy hash brown crust, loaded with spring vegetables and cheese—perfect for brunch or a light dinner.
Ingredients
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- 3 cups frozen shredded hash browns, thawed and drained
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped leeks
- 1/2 cup chopped asparagus
- 1/2 cup chopped spinach
- 1/4 cup chopped red bell pepper
- 4 large eggs
- 1 cup half-and-half or milk
- 1 cup shredded Swiss or Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Grease a 9-inch pie dish.
- In a bowl, mix thawed hash browns with melted butter, salt, and pepper.
- Press hash browns into the pie dish to form a crust. Bake for 20-25 minutes or until golden and crispy. Reduce oven temperature to 375°F (190°C).
- In a skillet over medium heat, heat olive oil and sauté leeks, asparagus, red bell pepper, and spinach until tender. Remove from heat.
- In a large bowl, whisk eggs with half-and-half, salt, and pepper. Stir in sautéed vegetables and cheese.
- Pour egg mixture into the prepared hash brown crust.
- Bake for 35-40 minutes or until the quiche is set and lightly golden on top.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- Use a clean kitchen towel to squeeze out excess moisture from the hash browns for a crispier crust.
- You can substitute other spring vegetables like zucchini or peas.
- Great for meal prep—store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 145mg