We posted our first hash brown quiche recipe a couple years ago, and since you guys loved it we thought we would make another one that is our Spring Quiche with a Hash Brown Crust. I really love the hash brown crust because you get all the good things about breakfast in one dish. Personally I love how crispy the hash browns get at the edges. This one is also perfect for Easter brunch!
This Bacon Cheddar and Chive Quiche with a Hash Brown Crust can also be made and baked ahead of time, then frozen so you can enjoy it at another time. You can also bake it and cut it into wedges, then freeze each piece individually so you have a great breakfast for busy weekdays to easily reheat and take with you to work. To freeze quiche, bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. When ready to serve preheat oven to 425˚F. Place quiche onto a lightly greased baking sheet. Bake for 30 to 35 minutes or until warmed through and crust is crisp. Remove from oven, slice and serve. It’s perfect for when you want something really delicious on a busy morning.
Hungry for more?
Spring Quiche with a Hash Brown Crust
hash brown crust
- 20 ounces frozen hash browns, thawed
- ½ cup shredded white cheddar
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons unsalted butter
- 3 shallots, each sliced into thin wedges
- ½ pound asparagus, cut into 1 inch pieces
- 6 large eggs, lightly beaten
- ⅔ cup heavy cream or whole milk
- 1 cup shredded white cheddar cheese
- 1 tablespoon minced thyme
- salt and pepper to taste
- Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and toss together.
- Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure there aren’t any holes in the crust, which will cause leaking.
- Place the crust in the freezer and freeze for 30 at least 30 minutes.
- Preheat oven to 425˚F.
- Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
- In a skillet melt butter over medium heat. Add shallots and lightly caramelize for about 10 minutes. Add asparagus to skillet and continue to caramelize for 5 minutes. Season with salt and pepper. Remove from heat and set aside.
- In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized shallots and asparagus and stir together until completely combined. Season with salt and pepper.
- Pour filling mixture into the par-baked crust and place into the oven.
- Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have barely set.
- Remove quiche from oven and score the perimeter with a paring knife. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides.
- Remove quiche from oven and cool for 10 minutes.
- Slice quiches into wedges and serve.
- *Makes 1 (9 inch) quiche