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- 4 cups frozen hash browns, thawed - 2 tablespoons unsalted butter, melted - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 6 large eggs - 1 cup whole milk - 1 cup shredded sharp cheddar cheese - 1 cup fresh spinach, finely chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup green onions, thinly sliced

Spring Hash Brown Crust Quiche

Elevate your brunch with this delightful Spring Hash Brown Crust Quiche! It's delicious and simple, featuring a crispy hash brown base loaded with fresh spring veggies and cheesy goodness. Perfect for gatherings, this recipe guides you step-by-step to impress your family and friends without the fuss. Discover how to make this flavorful dish and explore variations that suit your taste.
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Ingredients
  

4 cups frozen hash browns, thoroughly thawed

2 tablespoons unsalted butter, melted

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

6 large eggs

1 cup whole milk

1 cup shredded sharp cheddar cheese

1 cup fresh spinach, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup green onions, thinly sliced

Instructions
 

Begin by preheating your oven to 425°F (220°C). This will prepare it for the crust.

    In a spacious mixing bowl, combine the thawed hash browns with the melted butter, garlic powder, and a sprinkle of salt and pepper. Stir well until the hash browns are evenly coated with the mixture.

      Firmly press the hash brown mixture into a 9-inch pie dish, covering the bottom and pressing it up the sides to create a crust. Bake this in the preheated oven for 20 minutes, or until the edges are golden and crispy.

        While the hash brown crust is baking, crack the eggs into a medium-sized bowl and whisk them together with the milk. Season the mixture with a touch more salt and pepper to enhance the flavor.

          Once your crust is perfectly baked, take it out of the oven and reduce the oven temperature to 350°F (175°C).

            In the baked hash brown crust, evenly distribute the chopped spinach, halved cherry tomatoes, and sliced green onions across the bottom layer.

              Carefully pour the egg and milk mixture over the vegetable layer, ensuring it spreads evenly. Top with the shredded cheddar cheese, allowing it to create a deliciously bubbly layer.

                Return the quiche to the oven and bake for an additional 30-35 minutes, or until the center is set and has puffed up lightly, giving it a beautiful rise.

                  Once baked, remove the quiche from the oven and allow it to cool for about 5-10 minutes before slicing into wedges. This helps it hold its shape.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: For a delightful finish, garnish each slice with freshly chopped herbs like parsley or chives. Serve alongside a colorful side of mixed greens for a vibrant and inviting plate. Enjoy your delicious quiche!