Hashbrown Crust Quiche

So I was originally going to keep this recipe on Instagram only – but honestly, it’s so good that it really deserves a spot here on the blog, too! Whether you’re gluten free or not, you will fall in love with this hashbrown crust. The edges get crispy and delicious… and who doesn’t like the combination of eggs and potatoes?! Honestly, I think I like this even better than quiche with a traditional crust. Yum yum yum!

As for the filling, I stuck with traditional ingredients like spinach, bacon, and cheddar. That being said, if you have dietary restrictions or just different preferences, switch it up! Leave the bacon out and add different veggies. Use plant based milk instead of dairy. Add crumbled chicken sausage. The possibilities are endless!

Hashbrown Crust Quiche

Ingredients

3 cups shredded hash browns
2 tbsp olive oil
6 large eggs
2/3 cup skim milk
1 cup fresh spinach, chopped
1/2 cup shredded cheddar cheese
3-4 pieces bacon (about 1/2 cup once chopped and cooked!)
Salt and pepper to taste

Instructions

1. Combine shredded hash browns and olive oil in a bowl. Press that mixture into a pie pan, bringing it up along the sides to form a crust. Bake in a 400 degree oven for 30 minutes.

2. Cut the bacon into small pieces and cook until crispy. Drain from the grease and cool on a lined plate.

3. Whisk eggs and milk together in a mixing bowl. Stir in the chopped spinach, shredded cheese, and cooked bacon. Season with salt and pepper.

4. Pour the egg mixture into the hash brown crust and bake again for 40-45 minutes, or until the center is set.

5. Enjoy!

Hashbrown Crust Quiche Variations

Make It Vegetarian

You can very easily make this recipe vegetarian by omitting the bacon. That’s it! I added it in because poll results favored it – but you honestly don’t need it. It’s still delicious without it!

Shred Your Own Potatoes

For me, the beauty of this recipe is that I can use pre-shredded hashbrowns… but if you want to shred your own potatoes, you can certainly can! According to this recipe, you want to peel and shred the potatoes and then soak them in cold water to loosen the starches.

Use Sweet Potato

Again, I wanted to go the easy route – but if I had found pre-shredded sweet potatoes, I totally would have used that! Sounds DELISH!

Use dairy free milk/cheese

If you are lactose-intolerant, you can definitely use a plant based milk. I recommend Ripple Plant Based Half & Half because it’s not too watery. I also don’t have much experience with dairy free shredded cheese, but I’m sure you could use one of the popular brands instead of shredded cheddar.

 

 

 

 

 

 

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A post shared by Lauren | Lake Shore Lady (@lakeshorelady)

Hashbrown Crust Quiche

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

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Ingredients

• 3 cups shredded hash browns
• 2 tbsp olive oil
• 6 large eggs
• 2/3 cup skim milk
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 3-4 pieces bacon (about 1/2 cup once chopped and cooked!)
• Salt and pepper to taste

Instructions

1. Combine shredded hash browns and olive oil in a bowl. Press that mixture into a pie pan, bringing it up along the sides to form a crust. Bake in a 400 degree oven for 30 minutes.

2. Cut the bacon into small pieces and cook until crispy. Drain from the grease and cool on a lined plate.

3. Whisk eggs and milk together in a mixing bowl. Stir in the chopped spinach, shredded cheese, and cooked bacon. Season with salt and pepper.

4. Pour the egg mixture into the hash brown crust and bake again for 40-45 minutes, or until the center is set.

5. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 16.8gSaturated Fat: 5.5gTrans Fat: 0gCholesterol: 203mgSodium: 406mgCarbohydrates: 42gFiber: 3gSugar: 2gProtein: 15g

PS. You might also like Broccoli Cheddar Quiche, Banana Oatmeal Cups, and Cinnamon Raisin Bagels.