Description
Savor the delightful Spring Hash Brown Crust Quiche, where crispy hash browns embrace a creamy filling of fresh vegetables and herbs—perfect for brunch or any gathering.
Ingredients
Scale
- 4 cups frozen hash browns
- 6 large eggs
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, grated
- 1 cup bell peppers, diced
- 1 cup fresh spinach, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix thawed hash browns with salt and pepper. Press into a greased pie dish and bake for 20 minutes until golden brown.
- In a separate bowl, whisk together the eggs and heavy cream. Stir in salt, pepper, oregano, thyme, and cheese.
- Sauté bell peppers and spinach in a pan for 3-5 minutes until tender, then fold into the egg mixture.
- Pour the filling over the baked hash brown crust and bake for an additional 30-35 minutes until set and lightly golden.
- Allow to cool slightly before slicing and serving.
Notes
- Experiment with seasonal veggies like zucchini or kale for added nutrition.
- Use room temperature eggs for fluffier texture.
- Store leftovers in an airtight container; reheat at 350°F for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 215mg