This Spanakopita-Inspired Hashbrown-Crusted Quiche is the ultimate spring brunch showstopper. It starts with a crust made out of crispy hashbrowns, which then gets filled with a creamy, herby filling inspired by traditional Greek spanakopita. It’s packed with spinach, dill, green onions, and feta, making such a bright and delicious addition to your spring brunch. Perfect for Easter gatherings, spring brunch, or just a special Sunday spent outside—this one’s sure to become a seasonal favorite.
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Spanakopita Quiche with a Hashbrown Crust
- Total Time: 1 hour, 40 minutes
- Yield: 6-8
Description
A Spanakopita inspired quiche with a crispy hashbrown crust, perfect for spring brunches, Easter gatherings, or Sunday breakfast at home.
Ingredients
For the Hashbrown Crust:
- 1 (16 ounce) bag frozen Hash Browns, thawed
- 1/2 cup shredded parmesan cheese
- 2 tablespoons salted butter, melted
- Kosher salt, to taste
- 1/4 teaspoon Freshly ground black pepper
For the Spanakopita Filling:
- 6 large eggs
- 1 1/4 cups cottage cheese, blended until smooth
- 1/2 cup heavy cream
- 1 (10 ounce) package frozen spinach, thawed and well-drained
- 2 green onions, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 3 ounces feta cheese, crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
For the Spanakopita Quiche with a Hashbrown Crust:
- Preheat the oven to 425°F.
- Prepare the crust: Place thawed hash browns in a clean tea towel or cheesecloth and squeeze out as much moisture as possible.
- In a bowl, combine hash browns with Parmesan, melted butter, 1/4 teaspoon pepper, and salt to taste. Stir until well mixed.
- Lightly grease a 9-inch springform pan and place it on a baking sheet.
- Press the hash brown mixture firmly into the bottom and up the sides (about 2 inches high) to create a crust.
- Bake for 40 minutes, or until edges are golden brown and crisp. Remove from oven and lower oven temperature to 350°F.
- Make the filling: In a large bowl, whisk together eggs, blended cottage cheese, and heavy cream until smooth.
- Use a tea towel or cheesecloth to squeeze out any excess water from the spinach, then stir it into the egg mixture along with green onions, dill, parsley, feta, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Fill and bake: Pour the filling into the baked hash brown crust and spread evenly. Return the pan to the oven and bake at 350°F for 30–35 minutes, or until the center is set. Test doneness by inserting a toothpick or knife—it should come out clean.
- Cool and serve: Let quiche cool for at least 10 minutes before carefully releasing from the springform pan. Slice and serve warm or at room temperature.
- Prep Time: 25
- Cook Time: 75
- Category: Breakfast
- Cuisine: Greek