The Best Hash Brown Crust Quiche (Gluten Free) Recipe

Introduction

This delicious hash brown crust quiche is a satisfying gluten-free twist on a classic brunch favorite. Crispy on the outside with a creamy, flavorful filling inside, it’s perfect for breakfast, lunch, or a light dinner. Plus, the savory bacon and cheese add extra richness that everyone will love.

Ingredients

• 20 ounces thawed shredded hash browns (about 4 ½ cups after pressing)
• ¼ cup shredded cheddar (optional)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup melted unsalted butter
• 6 large eggs
• 1 cup whole milk
• ½ cup heavy whipping cream
• ⅔ cup shredded cheddar cheese
• ⅓ cup chopped crisp bacon
• ¼ cup sliced green onions
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika

Instructions

1. Step 1: Spray a 10-inch springform pan with nonstick cooking spray and set aside.
2. Step 2: Use your hands to squeeze as much water as possible from the thawed shredded hash browns.
3. Step 3: In a large bowl, combine the squeezed hash browns, ¼ cup shredded cheddar (if using), garlic powder, ½ teaspoon salt, black pepper, and melted butter. Toss until evenly seasoned.
4. Step 4: Press the hash brown mixture firmly into the bottom and halfway up the sides of the prepared pan, ensuring there are no gaps for the filling to leak through.
5. Step 5: Place the crust in the freezer and let it freeze for at least 1 hour.
6. Step 6: Preheat the oven to 425°F (220°C). Bake the crust for 18-20 minutes, until the edges begin to brown.
7. Step 7: While the crust bakes, whisk together the eggs, whole milk, and heavy whipping cream until smooth.
8. Step 8: Stir in the shredded cheddar cheese, chopped bacon, sliced green onions, salt, black pepper, and paprika.
9. Step 9: Pour the filling into the partially baked hash brown crust.
10. Step 10: Reduce the oven temperature to 375°F (190°C) and bake for 35-40 minutes, until the center is set and no longer wobbly.
11. Step 11: Let the quiche cool for 10 minutes before removing the springform pan, slicing, and serving.

Tips & Variations

• For extra crispiness, press the hash browns tightly to avoid holes that cause leaks during baking.
• Switch up the filling by adding sautéed mushrooms, spinach, or bell peppers for more veggies.
• Use a mix of cheese like Swiss or Monterey Jack for a different flavor profile.
• If you don’t have a springform pan, a well-greased pie dish will also work, though the crust may be more delicate to remove.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven until warmed through. For longer storage, freeze the quiche wrapped tightly in foil or plastic wrap, then thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the crust and filling separately and assemble just before baking, or bake the entire quiche and reheat it later. It’s a great make-ahead option for busy mornings or gatherings.

Is this recipe truly gluten-free?

Yes, since the crust is made entirely from shredded potatoes and no wheat flour is used, this quiche is gluten-free. Just ensure all packaged ingredients like bacon or cheese are certified gluten-free if needed.

The Best Hash Brown Crust Quiche (Gluten Free) Recipe

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★★★★★

4.7 from 105 reviews

• Author: Aiden
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Best Hash Brown Crust Quiche is a delicious gluten-free savory pie featuring a crispy hash brown crust filled with a creamy egg custard loaded with cheddar cheese, crisp bacon, and green onions. Perfect for breakfast, brunch, or a light dinner, this quiche combines a crunchy potato base with a rich, flavorful filling baked to golden perfection.

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Ingredients

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Crust

• 20 ounces thawed shredded hash browns (about 4 ½ cups after pressing)
• ¼ cup shredded cheddar cheese (optional)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup melted unsalted butter

Filling

• 6 large eggs
• 1 cup whole milk
• ½ cup heavy whipping cream
• ⅔ cup shredded cheddar cheese
• ⅓ cup chopped crisp bacon
• ¼ cup sliced green onions
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika

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Instructions

1. Prepare the crust: Spray a 10-inch springform pan with nonstick cooking spray and set aside to prevent sticking.
2. Squeeze excess water: Use your hands to squeeze out as much water as possible from the 20 ounces of thawed shredded hash browns to ensure a crispy crust.
3. Season the hash browns: In a large bowl, combine the pressed hash browns, ¼ cup shredded cheddar cheese (if using), ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ cup melted unsalted butter. Toss well until evenly coated.
4. Form the crust: Press the seasoned hash browns firmly into the bottom and halfway up the sides of the prepared springform pan, making sure there are no gaps or holes for the filling to leak through.
5. Freeze the crust: Place the assembled crust in the freezer and let it freeze for at least 1 hour to help it set firmly.
6. Pre-bake the crust: Preheat the oven to 425°F (220°C). Remove the crust from the freezer and bake for 18-20 minutes, until the edges are golden brown and begin to crisp.
7. Prepare the filling: While the crust bakes, whisk together 6 large eggs, 1 cup whole milk, and ½ cup heavy whipping cream until smooth.
8. Add filling ingredients: Stir in ⅔ cup shredded cheddar cheese, ⅓ cup chopped crisp bacon, ¼ cup sliced green onions, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon paprika into the egg mixture.
9. Fill the crust: Pour the prepared filling into the partially baked hash brown crust evenly.
10. Bake the quiche: Lower the oven temperature to 375°F (190°C) and bake the quiche for 35-40 minutes, or until the center is set and no longer wobbly.
11. Cool and serve: Allow the quiche to cool for 10 minutes before removing the springform pan sides, slicing, and serving.

Notes

• The hash brown crust must be pressed firmly and frozen to prevent leakage during baking.
• Optional cheddar in the crust adds extra flavor and helps bind the potatoes.
• Ensure the filling is fully set but not overbaked to avoid a dry quiche.
• This recipe is gluten-free but not suitable for vegans or vegetarians due to bacon and eggs.
• Use a springform pan for easy removal of the delicate quiche crust.
• Leftovers refrigerate well and reheat gently to maintain crispness.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Brunch, Main Dish
• Method: Baking
• Cuisine: American

Keywords: hash brown quiche, gluten free quiche, breakfast quiche, hash brown crust, bacon quiche, cheesy quiche, brunch recipe