Spring Hash Brown Crust Quiche
Spring Hash Brown Crust Quiche is a delightful, flavorful dish featuring a crispy hash brown base, fresh vegetables, and a creamy egg filling—perfect for brunch or light lunches!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups frozen hash browns (thawed)
- 3 tablespoons unsalted butter (melted)
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh spinach (sautéed)
- 1 cup bell peppers (diced)
- 1/2 cup onion (finely chopped)
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and grease a pie dish.
- In a bowl, combine thawed hash browns with melted butter. Press into the bottom of the pie dish to form the crust.
- Bake the hash brown crust for about 20 minutes until golden brown.
- In a skillet, sauté onions and bell peppers over medium heat until soft, about 5 minutes. Add spinach and cook until wilted, about 2-3 minutes.
- In a separate bowl, whisk together eggs and milk until frothy.
- Combine sautéed vegetables with shredded cheese into the egg mixture, season with salt and pepper, then pour into the baked crust.
- Bake for an additional 25-30 minutes or until puffed and set. Let cool for 10 minutes before slicing.
Notes
- Feel free to customize with different vegetables or cheeses based on your taste preferences.
- For extra flavor, consider adding herbs like chives or parsley.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 270
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 175mg