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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 spring inspired. 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!

Spring Quiche with a Hash Brown Crust

Servings: 8


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
  • 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

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  1. M Not Specified Not Specified

    Could one use grated potatoes instead of frozen? Wanting to avoid the preservatives and often sugar that are in store-bought varieties. Any suggestions? I would love to make this for Easter.

  2. Nadia Not Specified Not Specified

    I don’t have access to hash browns here. Can I user he same amount of shredded potato instead ?
    Thanks and have s nice day !

    • Jenny Park Not Specified Not Specified

      I don’t think the cooking time will be greatly effected, but I would still keep an eye on the quiche near the end of the baking time to make sure everything is cooked through.

  3. Lauren Not Specified Not Specified

    i have a 10″ springform pan. how do you think this would affect the cooking time?

  4. Sabrina Not Specified Not Specified

    nice quiche recipe, hash brown crust is a nice touch, thank you

  5. Jess K Not Specified Not Specified

    I’ve never heard of a hash brown crust but it sounds incredible. Must try this for our next family get together! Pinned!

  6. Tess Not Specified Not Specified

    Love the freezing idea for the crust! These are great for folks who eat gluten free. Or if you are cooking for a crowd and want the GF folks to be able to fig in, too.

  7. Mary Not Specified Not Specified

    I used your idea for a hash brown crust on a quiche I was making and it was lovely. A real inspiration. It was crispy and blended nicely with the ingredients that I had on hand. Thankyou.

  8. zac tyser Not Specified Not Specified

    turned out great, liked the potato crust idea