Hash Brown Crust Quiche (Gluten-Free)

5 from 12 votes

Hash Brown Crust Quiche (Gluten-Free)

This gluten-free hash brown crust quiche is an easy, healthy & filling recipe! Eat it as a protein-packed breakfast or quick dinner. It's easy to prepare in advance & vegetarian friendly!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, brunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Slices

Author: Laura Sandford

Cost: $6

Equipment

Ingredients

Crust:

15 ounces frozen hash browns
2 Tablespoons salted butter (melted)
½ teaspoon sea salt
¼ teaspoon pepepr

Filling:

6 large eggs
½ cup milk
1 Tablespoon mustard
½ teaspoon fine sea salt
¼ teaspoon pepper
¼ teaspoon paprika
4 slices bacon (diced)
1 Tablespoon minced garlic
1 green bell pepper (finely diced)
1 red bell pepper (finely diced)
1 cup cheddar cheese
1 medium tomato (sliced thin)

US Customary - Metric

Instructions

Make the Hash Brown Crust

Preheat oven to 400 degrees F.
Grease a 9” round pie plate and set aside.
Mix together hash browns, butter, salt and pepper.
Press into the prepared pie plate.
Bake in the preheated oven 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.

Make the Filling

Once the crust is baked, reduce oven temperature to 350 degrees F.
Cook the diced bacon in a sauté pan over medium-high heat, stirring occasionally, until it just begins to brown.
Add the minced garlic, onion, and 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, mustard, salt, paprika and pepper.
Add cheese and stir to combine.
Add the cooked vegetable mixture and stir.
Pour the filling into prepared hash brown crust.

Bake

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 the top is golden brown.
Let cool 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 is a great substitute for butter.
Milk. Any variety of milk works well - whole or 2% are preferred. Or use heavy cream or half and half.
Mustard. use your favorite variety.
Bell Peppers. Substitute your favorite vegetables. Suggestions include: broccoli, zucchini, cauliflower, carrots, spinach, asparagus, etc.
Cheddar cheese. choose your favorite cheese variety - they all taste delicious.
Bacon. You can omit bacon for a vegetarian option. If you do, cook the veggies in 2 Tablespoons olive oil 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