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- 3 cups frozen hash browns - 2 tablespoons butter, melted - 6 large eggs - 1 cup heavy cream

Spring Hash Brown Crust Quiche

Celebrate the arrival of spring with a delightful Spring Hash Brown Crust Quiche! This simple and yummy meal features a crispy hash brown base loaded with fresh spinach, cherry tomatoes, and creamy cheese. Perfect for brunch or any mealtime, it's easy to customize with your favorite ingredients. Dive into the full recipe now and create a dish that’s bursting with flavor and seasonal goodness. Click to explore the deliciousness!
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Ingredients
  

3 cups frozen hash browns, fully thawed

2 tablespoons butter, melted

6 large eggs

1 cup heavy cream

1 cup shredded cheese (cheddar or gruyère)

1 cup fresh spinach, finely chopped

1 cup cherry tomatoes, halved

1/2 cup green onions, finely chopped

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiche.

    Prepare the Hash Brown Crust: In a large mixing bowl, combine the thawed hash browns with the melted butter, garlic powder, salt, and pepper. Stir thoroughly until everything is evenly mixed.

      Form the Crust: Transfer the hash brown mixture to a greased 9-inch pie dish or quiche pan. Using your fingers or the back of a spoon, press the mixture firmly into the bottom and up the sides to create an even crust. Bake in the preheated oven for 25-30 minutes or until the edges turn golden brown and crisp to the touch.

        Prepare the Filling: While the crust is baking, crack the eggs into a mixing bowl and whisk them together with the heavy cream until smooth. To this, add the shredded cheese, chopped spinach, halved cherry tomatoes, and chopped green onions. Mix well until all the ingredients are fully incorporated.

          Assemble the Quiche: Once the crust is baked and has cooled slightly, carefully pour the prepared egg mixture into the crust. Ensure the ingredients are spread evenly for balanced cooking.

            Bake the Quiche: Return the quiche to the oven and bake for an additional 30-35 minutes. It is done when the center is set, and the top is lightly golden and slightly puffed.

              Cool and Serve: Let the quiche cool for about 10 minutes at room temperature. This allows it to firm up slightly, making it easier to slice into perfect wedges.

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 6

                  - Presentation Tips: Enhance the visual appeal by garnishing each slice with fresh herbs like dill or parsley. Serve the quiche warm or at room temperature for an inviting and colorful spring brunch experience.