Spring Hash Brown Crust Quiche Recipe: Easy and Delicious!

Say hello to a fresh twist on a brunch classic! This Spring Hash Brown Crust Quiche is everything you love about quiche — rich, creamy, and packed with veggies — but with a crispy golden hash brown crust that’s both gluten-free and full of flavor.

Loaded with seasonal spring vegetables, fluffy eggs, and your favorite cheese, it’s a dish that’s easy enough for weekdays but elegant enough for brunch with friends.

Bonus: it’s make-ahead friendly and customizable!

Why You’ll Love This Hash Brown Crust Quiche

✔ Crispy, savory crust – A fun alternative to traditional pastry.
✔ Packed with spring veggies – Think asparagus, peas, and fresh herbs.
✔ Easy to make – No fancy tools or skills required.
✔ Gluten-free & family-friendly – Great for guests with dietary needs.
✔ Make-ahead approved – Reheats beautifully for breakfast all week.

The Best Spring Hash Brown Crust Quiche Recipe

Ingredients (Serves 6–8)

For the Crust:

3 cups frozen hash browns, thawed and patted dry
2 tbsp olive oil or melted butter
½ tsp salt
¼ tsp black pepper

For the Filling:

6 large eggs
¾ cup milk (or half-and-half for creamier texture)
1 cup shredded cheese (e.g., Swiss, cheddar, or goat cheese crumbles)
1 cup asparagus, chopped
½ cup peas (fresh or thawed frozen)
½ cup leeks or green onions, sliced
¼ cup fresh herbs (e.g., dill, parsley, basil)
Salt & pepper, to taste

How to Make Hash Brown Crust Quiche

Step 1: Make the Hash Brown Crust

Preheat oven to 400°F (200°C).
In a bowl, mix hash browns with oil, salt, and pepper.
Press the mixture evenly into a greased 9-inch pie dish, including up the sides.
Bake for 20–25 minutes until golden and crisp. Remove and reduce the oven to 375°F.

Step 2: Sauté the Veggies (Optional)

For extra flavor, lightly sauté leeks or green onions and asparagus in a skillet for 2–3 minutes.

Step 3: Mix the Egg Filling

In a large bowl, whisk together eggs, milk, cheese, herbs, salt, and pepper.
Fold in the peas and asparagus (cooked or raw).

Step 4: Fill and Bake

Pour the egg mixture into the pre-baked hash brown crust.
Bake at 375°F for 30–35 minutes, or until the center is set and top is lightly golden.
Let rest for 10 minutes before slicing.

Tasty Variations to Try

1. Add More Protein

🥓 Stir in cooked bacon, smoked salmon, or chopped ham.

2. Make It Dairy-Free

🌱 Use plant-based milk and vegan cheese — the hash brown crust is already dairy-free!

3. Spicy Version

🌶 Add red pepper flakes, pepper jack cheese, or a few dashes of hot sauce.

4. Extra Greens

🥬 Toss in a handful of baby spinach or arugula for added freshness.

5. Mediterranean Twist

🫒 Use feta cheese, sun-dried tomatoes, and kalamata olives.

Tips for the Best Quiche

✔ Drain the hash browns well – Too much moisture = soggy crust.
✔ Use a glass or metal pie pan – Helps crisp up the crust evenly.
✔ Let it cool before slicing – This helps the quiche set and slice cleanly.
✔ Don’t overbake – Pull it from the oven once the center is just set.

What to Serve with Spring Quiche

🥗 Simple spring salad – Mixed greens with lemon vinaigrette.
🍞 Crusty bread or croissants – Great for soaking up eggy bites.
🥤 Fresh juice or iced tea – Light and refreshing pairings.
🧀 Fruit & cheese board – Perfect for a brunch spread.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Wrap slices individually and freeze for up to 2 months.
Reheat: Warm in a 350°F oven or toaster oven until heated through.

Wrapping Up

This Spring Hash Brown Crust Quiche is proof that healthy, seasonal cooking can still feel rich and indulgent.

With its crisp potato crust and fluffy egg-and-veggie filling, it’s the kind of dish you’ll want to make all spring long — for breakfast, brunch, or even dinner.

Have you tried a hash brown crust before? Let me know what you love adding to your quiche! 🥔🥚🌿