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- 2 cups frozen hash browns - 6 large eggs - 1 cup whole milk

Spring Hash Brown Crust Quiche

Elevate your brunch game with this Spring Hash Brown Crust Quiche that's as delicious as it is beautiful! Packed with fresh seasonal vegetables and a crispy hash brown base, this savory delight is perfect for any morning meal. Enjoy fluffy eggs and melted cheese in every bite. Ready to impress your family?
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Ingredients
  

2 cups frozen hash browns, thawed

1/4 cup melted butter

1/2 teaspoon salt

1/4 teaspoon black pepper

6 large eggs

1 cup whole milk

1 cup fresh spring vegetables (such as asparagus, peas, and bell peppers), chopped

1 cup shredded sharp cheddar cheese

1/4 teaspoon garlic powder

Fresh chives for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a mixing bowl, combine the thawed hash browns, melted butter, salt, and black pepper until the hash browns are evenly coated.

      Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie dish to form the crust. Bake in the preheated oven for 20 minutes or until the crust is golden brown.

        While the crust is baking, whisk together the eggs, milk, garlic powder, and an additional pinch of salt and pepper in a large bowl.

          After the crust has baked for 20 minutes, remove it from the oven. Layer the chopped spring vegetables evenly over the crust, followed by the shredded cheddar cheese.

            Pour the egg mixture over the vegetables and cheese, making sure it fills the crust evenly.

              Return the quiche to the oven and bake for an additional 25-30 minutes, or until the quiche is set and a knife inserted in the center comes out clean.

                Let the quiche cool for about 10 minutes before slicing. Garnish with chopped fresh chives if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8