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    Home > Blog > Holiday > Holiday Breakfast Recipes > Spring Quiche with a Hash Brown Crust

    Spring Quiche with a Hash Brown Crust

    by Jenny Park · Published: Apr 17, 2019 · Modified: Sep 24, 2021

    Jump to Recipe

    A whole sliced spring quiche with hash brown crust with extra plates and forks.
    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!

    Freeze Ahead

    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.

     

    A close up of sliced spring quiche with hash brown crust.

    A close up of a slice of spring quiche with hash brown crust with a fork.

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    A sliced spring quiche with hash brown crust.

    Spring Quiche with a Hash Brown Crust

    5 from 8 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 8

      INGREDIENTS  

    hash brown crust

    • 20 ounces frozen hash browns, thawed
    • ½ cup shredded white cheddar
    • ½ teaspoon salt
    • ¼ teaspoon cracked black pepper

    filling

    • 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

      INSTRUCTIONS  

    • 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.

      NOTES  

    • *Makes 1 (9 inch) quiche

    April 17, 2019 / 24 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Grilled Avocado and Gem Salad with Herb Yogurt Dressing
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    Reader Interactions

    April 17, 2019 / 24 Comments

    Comments

      5 from 8 votes (5 ratings without comment)

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    1. Ginger

      December 20, 2024 at 10:34 am

      Hello,
      Can I par bake the crust the day before and refrigerate and then add everything the next morning. Also would adding ground sausage well drained be okay.

      Reply
      • Jenny Park

        December 23, 2024 at 9:53 am

        Yes, the crust can be par baked (i would take it about 1/3 of the way) and ground sausage sounds delicious!

        Reply
    2. Barbara

      March 27, 2024 at 10:07 am

      This looks delicious and I am planning to make two for Easter brunch, if you freeze ahead of time do you reheat them from frozen or thawed?

      Reply
      • Jenny Park

        March 30, 2024 at 11:52 am

        Reheat from frozen!

        Reply
    3. Storm

      December 25, 2023 at 8:36 am

      5 stars
      I’ve never made a quiche before, I’ve never made homemade crust before… however, for Christmas Eve dinner, I made this quiche. I customized the ingredients and added parmesan cheese, half of one large leek and instead of chives I used dill. The crust is SO good and the directions are so easy to follow. I was nervous but once I had the crust made I felt so much more confident.

      When my crust par paked, I noticed a few holes so since the potatoes were hot and soft I nudged them into a better shape. I also aerated the heavy cream first, until it was a little thick then I whipped my eggs into it. It made it extremely fluffy and soft like a cloud.

      Solid recipe, easy to adjust and friendly to beginners. my mom was skeptical of the potato crust but she LOVED IT and we’re having it now for Christmas Day brunch

      Reply
    4. Mimi

      December 01, 2023 at 5:14 am

      If I bake the quiche the day before and fridge it overnight, how should I reheat it the next day?

      Reply
    5. Betsy

      May 07, 2023 at 6:26 am

      5 stars
      Perfect! Mine even looked as good as the photo!! I put the hash browns in a cotton dish towel and asked my husband to twist it. Thanks for the recipe!!

      Reply
    6. KA

      April 01, 2023 at 4:09 pm

      I’m super excited to find this recipe. I LOVE quiche, hubs, not so much. He’ll eat it with bacon, but I bet the hasbrown part will hook him.
      Also, I use my springform pan to make deep dish pizza… bet this will make a great thin crust to try!

      Reply
    7. Cathy

      April 11, 2022 at 11:39 am

      Can the hash brown crust be frozen overnight and then par-baked the next morning?

      Reply
    8. Nicole

      October 03, 2021 at 11:33 am

      So are the sides of the springform pan removed completely for the additional 10 minutes of baking? The directions say to loosen not actually remove.

      Reply
      • Jenny Park

        October 03, 2021 at 12:14 pm

        Yes, the sides of the pan is completely removed

        Reply
    9. Trish

      August 02, 2021 at 4:08 am

      5 stars
      Delicious

      Reply
    10. Joy

      November 10, 2020 at 6:53 am

      I need to make this for a large group & only have 1 spring form pan the correct size. Can I make this in a 9 x 13″ pan & if so what changes in timing would you recommend.

      Reply
      • Jenny Park

        November 11, 2020 at 8:11 am

        Hi! Yes the 9×13 should be just fine, the crust just may not crisp up as much. I think the cooking time might shorten by just 5-10 minutes, but i would start checking for doneness after about 30 minutes.

        Reply
    11. zac tyser

      April 28, 2019 at 6:03 pm

      turned out great, liked the potato crust idea

      Reply
    12. Mary

      April 19, 2019 at 2:22 pm

      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.

      Reply
      • Jenny Park

        April 20, 2019 at 11:05 am

        oh that’s great! so glad you enjoyed it!

        Reply
    13. Tess

      April 19, 2019 at 11:28 am

      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.

      Reply
    14. Jess K

      April 18, 2019 at 8:49 pm

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

      Reply
    15. Sabrina

      April 18, 2019 at 8:10 pm

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

      Reply
    16. Lauren

      April 18, 2019 at 9:27 am

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

      Reply
    17. Nadia

      April 17, 2019 at 12:22 pm

      Hi
      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 !
      Regards

      Reply
      • Jenny Park

        April 20, 2019 at 11:07 am

        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.

        Reply
    18. M

      April 17, 2019 at 12:03 pm

      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.

      Reply

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