This Gluten-Free Hash Brown Quiche is an easy, healthy & filling recipe! Eat it as a protein-packed breakfast or quick dinner. It's make-ahead, gluten-free and vegetarian friendly!
I usually opt for a sweet breakfast ( Chocolate Peanut Butter Smoothie and Peanut Butter Breakfast Bar), but when I need something savory egg dishes are my go to.
I also love making eggs for lunch & dinner! They're so versatile and can be made in so many ways - frittata recipe, egg bake (egg casserole) and this crustless quiche! this healthy quiche recipe is not just easy and delicious but it's also good for you. Loaded with protein and veggies, this one-dish meal is perfect when you need to make something quick and easy.
I usually serve this gluten-free hash brown quiche warm with a side salad. However you can easily make it ahead of time and serve it cold if you prefer. It can also be made ahead and warmed in the oven when it's mealtime.
It's the perfect healthy quiche recipe to serve on a holiday morning, or for a celebratory brunch! I have brought this dish to many baby showers,
Hash Brown Crust
I have already shared this recipe for a gluten-free crustless quiche, which is definitely a family favorite! However, sometimes you just need a good, hearty crust to enjoy with your eggs.
Using hash browns makes this recipe naturally gluten-free and really filling. This recipe fed my entire family of eight.
How to make Hash Brown Quiche:
I just have a few notes/tips for you about making this recipe!
Bake the crust first. The hash brown crust needs to bake in the oven for about 30 minutes at 400 degrees F. It needs to be slightly brown before removing it and filling it with the egg mixture.
Shape the crust after 10 minutes of baking. If you use frozen hash browns without thawing them you will need to remove the crust after 10 minutes of baking and shape it to the pan with the back of your spoon. Be sure to press it into the bottom and sides of your pie dish. This will ensure that there are no cracks for the egg filling to seep through!
Decrease the oven temp! Don't forget to decrease the oven temperature to 350 degrees F when you put the filled quiche back in the oven! Decreasing the temperature ensures that the egg filling gets completely cooked without burning the crust!
Cook the veggies. If you use bacon cook the bacon until it begins to brown and release some grease, then add your veggies and cook until soft. If you do not use bacon you will need to cook the veggies in additional olive oil or butter!
Store/freeze
Store this recipe in an airtight container in the refrigerator for up to 5 days, and in the freezer for up to 2 months. Reheat in the oven or microwave until warmed through.
Recipe FAQs
Yes, omit the bacon and cook the vegetables in olive oil.
Yes, you can! It's more work but if you'd prefer not to use frozen hash browns that's fine.
Yes, double it and bake it in two pie dishes.
Gluten-Free Hash Brown Quiche Recipe: Ingredients & Substitutions
Here are a few totally acceptable substitutions you could make in this hash brown quiche recipe!
- Frozen hash browns. You can make your own hash browns with any variety of potato you choose.
- Butter/olive oil. Th crust needs two tablespoons of fat to hold together. You can use all olive oil, all butter, or substitute another neutral oil like avocado. I do love the flavor that comes from using butter.
- Fat free milk. Any variety of milk works well. The higher the fat content the richer your Gluten-Free Quiche with a Hash Brown Crust will taste.
- Honey Mustard. Use your favorite mustard.
- Bell Peppers. Substitute your favorite vegetables if you don't like peppers. Suggestions include: broccoli, zucchini, cauliflower, carrots, asparagus, etc.
- Cheese. I can't think of a cheese that wouldn't taste good in this hash brown quiche. Cheddar and mozzarella are our favorites.
- Bacon. You can omit bacon for a vegetarian option. You will need to add another tablespoon of oil or butter to cook the veggies in before adding them to the egg mixture. You may also need to increase the amount of salt in the recipe if you choose to omit bacon. You can also substitute breakfast sausage, ham, or another meat.
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Gluten-Free Hash Brown Quiche
Ingredients
Crust:
- 15 oz frozen hash browns
- 1 TBS butter melted
- 1 TBS olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Filling:
- 6 large eggs
- ½ cup fat free milk
- 1 TBS honey mustard
- ½ tsp garlic salt
- ¼ tsp pepper
- 4 slices bacon finely diced
- 1 small green pepper diced
- 1 small red pepper diced
- 1 cup cheese I used sharp cheddar
- 1 medium tomato sliced thin.
Instructions
Crust:
- Preheat oven to 400 degrees F.
- Grease a 9” round pie plate and set aside.
- Mix together hash browns, butter, olive oil, salt and pepper.
- Press into the prepared pie plate.
- Put pie plate and crust into preheated oven.
- Bake for 10 minutes, remove crust and use a metal spoon to press it into the pan and shape the edges.
- Bake for an additional 20-25 minutes (30-35 minutes of total bake time) or until the crust just begins to brown then set aside.
Filling:
- Once the crust is baked, reduce oven temperature to 350 degrees F.
- Cook finely diced bacon in a sauté pan over medium-high heat, stirring occasionally, until it just begins to brown.
- Add died bell peppers and cook until soft and bacon is browned (about 4-5 minutes).
- Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, honey mustard, garlic salt and pepper.
- Add cheese and stir to combine.
- Add cooked bacon and peppers and stir.
- Pour filling into prepared hash brown crust.
- Top with tomato slices and bake in the preheated oven (set at 350 degrees F). for 35-45 minutes or until filling is set. And top is golden brown.
- Let stand for at least 15 minutes before serving warm. Or store in the refrigerator and serve cold!
Video
Notes
Ingredient Substitutions
- Frozen hash browns. You can make your own hash browns with any variety of potato you choose.
- Butter/olive oil. Th crust needs two tablespoons of fat to hold together. You can use all olive oil, all butter, or substitute another neutral oil like avocado. I do love the flavor that comes from using butter.
- Fat free milk. Any variety of milk works well. The higher the fat content the richer your Gluten-Free Quiche with a Hash Brown Crust will taste.
- Honey Mustard. Use your favorite mustard.
- Bell Peppers. Substitute your favorite vegetables if you don't like peppers. Suggestions include: broccoli, zucchini, cauliflower, carrots, asparagus, etc.
- Cheese. I can't think of a cheese that wouldn't taste good in this hash brown quiche. Cheddar and mozzarella are our favorites.
- Bacon. You can omit bacon for a vegetarian option. You will need to add another tablespoon of oil or butter to cook the veggies in before adding them to the egg mixture. You may also need to increase the amount of salt in the recipe if you choose to omit bacon. You can also substitute breakfast sausage, ham, or another meat.
Store/freeze
Store this recipe in an airtight container in the refrigerator for up to 5 days, and in the freezer for up to 2 months. Reheat in the oven or microwave until warmed through.Nutrition
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Deborah
Fantastic! Made this for dinner. (I only eat eggs for lunch or dinner too). I made mine with maple sausage, onions and peppers. A little garlic powder and I tried spicy brown mustard. Absolutely heavenly!
Karman | The Nutrition Adventure
Love the hash brown crust! Great photos too! 🙂
Allie
I love this recipe and the fact that you used hash browns for the crust!
Alisa Fleming
I love that crust and it's so easy to make without dairy. I'm definitely trying that!
Julie @ Running in a Skirt
How much fun is this hashbrown crust!!!!??? Love the flavors in this and your pictures are so pretty.
Rachel
This looks incredible! I actually have never made a quiche but looks so perfect as a leftover too! Thanks for the inspo
Deryn | Running on Real Food
Uhh, hash brown crust?? This is amazing!! I might have to try the crust for a tofu or chickpea flour frittata, sounds and look so yummy!
Anne|Craving Something Healthy
Such a great idea to use hash browns for the crust! Love this - pinned 🙂