Hash Brown Crust Quiche
My Hash Brown Crust Quiche is a gluten-free twist on a classic! Crispy, golden potatoes wrap around a rich, savory custard filling. Brunch just got an upgrade!
Why You Need This for Your Next Brunch
Crispy Crust Goodness: The hash browns adds a crispy, golden twist to the traditional quiche, giving it extra texture and flavor that’s impossible to resist.
Meal Prep Perfection! This quiche is easy to make ahead, making it an ideal option for breakfast, brunch, or even dinner throughout the week.
Gluten Free Option: Hash brown crust quiche is naturally gluten-free, making it a delicious and safe option for those with dietary restrictions.
Hash Brown Crust Quiche Ingredients
Get creative with mix-ins! If you want to add veggies, I suggest mushrooms, spinach, onions, or peppers. Switch the meat with sausage, chorizo, or ham, and add your favorite cheese!
Instead of Hashbrowns, Use Fresh Potatoes: For a homemade touch, shred about 5 cups of russet or Yukon Gold potatoes. Rinse them well and squeeze out the moisture. Bake the crust for 25–30 minutes before adding the filling. It’s a simple swap that adds extra flavor!
How to Make Hash Brown Crust Quiche
You’re definitely going to want to add this fun twist on the classic quiche to your next brunch menu! It’s packed with protein, tastes amazing, and is naturally gluten-free.
Hash Brown Crust
Drain Water From Hash Browns: Spray a 10-inch spring-form pan with nonstick cooking spray and then set aside. Squeeze as much of the water from the hash browns as possible. Add the squeezed hash browns, cheese (if using), garlic powder, salt, pepper, and melted butter to a large bowl, then toss until the potatoes are evenly seasoned.
Freeze and Bake Crust: Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out. Place the crust in the freezer for at least 1 hour. Once the crust is frozen, then preheat the oven to 425ºF. Bake for 18-20 minutes or until the edges of the hash browns begin to brown.
Don’t Have A Springform Pan?
Regular Pie Dish: Use a 9 or 10-inch DEEP DISH pie pan for best results. Grease it well, and consider using a metal pan for a crispier crust.
Filling
Make the Filling: While the crust is in the oven, prepare the filling. Whisk together the eggs, milk, and cream, then, add the cheese, bacon, green onions, salt, pepper, and paprika to the egg mixture and mix to combine.
Bake the Quiche: Pour the filling into the partially baked crust. Turn the preheated oven down to 375ºF and bake for 35-40 minutes or until the center no longer wobbles. Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.
Storing And Reheating Leftovers
In the Refrigerator: Store leftovers in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days. To reheat, place in the microwave for 30-45 seconds, in the oven at 350ºF for 15 minutes, or in the air fryer at 300ºF for 3-4 minutes.
In the Freezer: Freeze leftover baked quiche for up to 3 months. Remove it from the springform pan, then wrap it in 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. To
Reheat Thawed: Thaw overnight in the fridge, then bake at 350ºF for 15-20 minutes, until the center reaches 165ºF.
Reheat From Frozen: Cover with foil and bake at 350ºF for 35-40 minutes or until the center reaches 165ºF.
Complete Your Brunch Menu
Breakfast foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies’ lunch, brunch or family get-together.
The Best Hash Brown Crust Quiche (Gluten Free)
Equipment
Ingredients
Crust
20 ounces thawed shredded hash browns about 4 ½ cups after pressing¼ cup shredded cheddar optional½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper¼ cup melted unsalted butter
Filling
6 large eggs1 cup whole milk½ cup heavy whipping cream⅔ cup shredded cheddar cheese⅓ cup chopped crisp bacon¼ cup sliced green onions½ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon paprika