Hashbrown Crusted Quiche with Mushrooms

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Hashbrowns make an easy, crisp crust for this simple quiche recipe. Add in mushrooms and onions or keep it as a simple cheesy quiche with feta.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 261kcal

Preheat the oven to 425F. Defrost the hashbrowns by heating them in the microwave for 2 minutes, or until no longer frozen. Alternatively, let thaw at room temp. Drizzle the hashbrowns with oil and sprinkle with Cajun seasoning, to taste.
Press the hashbrowns into a glass or ceramic 9-inch pie plate. Bake at 425F for 20-25 minutes, or until the hashbrowns are golden at the top edges and starting to turn golden at the center.
Meanwhile, thinly slice the baby bella mushrooms. Heat a large skillet over medium heat and add a drizzle of oil. Once hot, add the mushrooms. Sauté until golden, 6-8 minutes.
Stir in the spinach and garlic and sprinkle with ¼ teaspoon of the salt. Continue cooking until the spinach is wilted, just about a minute.
In a large bowl, whisk together the eggs, milk, remaining ¼ teaspoon salt, and pepper until well combined, about 1 minute. Transfer this to the baked hashbrowns. Sprinkle with the cooked mushrooms, spinach, and the feta cheese.
Reduce the oven temp to 375F. Bake the quiche for 15-20 minutes, or until the center is set and no longer jiggly. It should be golden at the edges and puffy in the center, but note that it will deflate a little as it cools. Remove from the oven, slice, and enjoy!

Hashbrowns: This is roughly 5 cups of hashbrowns, or half of a standard 30 ounce bag.
Milk: I tested this recipe with whole milk and soy milk and they yield similar results. Feel free to use whatever type of milk you keep on hand.
Cheese: I tested this recipe with shredded mozzarella and crumbled feta. As with milk, most types of cheese will work well here.
Pie dish: I tested this recipe in a 9-inch metal and 9-inch glass pie dish. The metal had some trouble with sticking, even after greasing, so I recommend using a glass or ceramic dish if you have those. Alternatively, cut out a round of parchment paper to cut down on stickage when using metal.
Veggies: Feel free to swap out or omit veggies entirely.