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Delicious vegetable quiche with a golden crust and colorful fillings, perfect for breakfast or brunch.

Spring Hash Brown Crust Quiche

Crispy golden hash brown crust filled with a creamy, veggie-packed egg custard—fresh asparagus, spinach, tomatoes, green onions, and melty Gruyère or cheddar. Perfect for brunch, meal prep, or an easy weeknight dinner and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

  • 3 cups frozen shredded hash browns, thawed and squeezed dry
  • 2 tablespoons melted butter (or olive oil)
  • 1/2 teaspoon fine salt, for crust
  • 1/4 teaspoon black pepper, for crust
  • 6 large eggs
  • 3/4 cup milk or half-and-half (unsweetened plant milk works)
  • 1 cup shredded cheese (Gruyère, Swiss, or sharp cheddar)
  • 1/2 cup asparagus, trimmed and chopped into 1-inch pieces
  • 1/2 cup cherry tomatoes, halved and patted dry
  • 1/2 cup baby spinach, roughly chopped
  • 1/4 cup green onions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, for filling (plus more to taste)
  • 1/4 teaspoon black pepper, for filling
  • 1–2 tablespoons chopped fresh herbs (dill, parsley, or chives, optional)

Instructions
 

  • Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or quiche pan.
  • Make the crust: In a bowl, mix thawed, squeezed-dry hash browns with melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Press the potato mixture firmly into the bottom and up the sides of the dish to form an even crust. Compact well, especially along the rim.
  • Bake the crust for 20–25 minutes until deep golden and crisp at the edges. Reduce oven temperature to 375°F (190°C).
  • Meanwhile, whisk eggs, milk or half-and-half, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Stir in herbs if using.
  • In a separate bowl, combine cheese, asparagus, tomatoes (patted dry), spinach, and green onions.
  • Scatter the veggie-cheese mixture evenly into the hot crust, then pour the egg mixture over the top, smoothing to distribute.
  • Bake at 375°F (190°C) for 30–35 minutes, until the top is lightly golden and the center is just set with a slight jiggle.
  • Cool for 10 minutes to allow the custard to set, then slice into 8 wedges and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 22gProtein: 14gFat: 20gSaturated Fat: 9gSodium: 520mgFiber: 2gSugar: 3g
Keyword Asparagus Quiche, Easy Brunch Recipe, Gluten Free Brunch, Hash Brown Crust Quiche, Spring Quiche, Vegetable Quiche
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