Description
This Hash Brown Quiche combines a crispy golden crust made from shredded potatoes with a rich, savory egg and cheese filling. It’s the ultimate comfort brunch recipe—customizable, make-ahead friendly, and naturally gluten-free.
Ingredients
3 cups frozen shredded hash browns (thawed and squeezed dry)
2 tablespoons unsalted butter (melted)
1/2 teaspoon salt
1/4 teaspoon black pepper
5 large eggs
3/4 cup whole milk or half-and-half
1 cup shredded cheddar cheese
1/2 cup cooked bacon or diced ham
1/4 cup chopped green onions or chives
1/4 teaspoon garlic powder
Salt and pepper to taste
1/2 cup sautéed mushrooms (optional)
1/4 cup chopped bell peppers (optional)
1 cup fresh spinach, lightly sautéed (optional)
Pinch red pepper flakes (optional)
Instructions
1. Preheat oven to 400°F (200°C). In a bowl, mix hash browns, melted butter, salt, and pepper. Press into a greased 10-inch pie dish. Bake 25 minutes until golden and set.
2. While crust bakes, cook bacon or sauté vegetables. Let cool slightly.
3. In a bowl, whisk eggs, milk, garlic powder, salt, and pepper. Stir in cheese and cooled fillings.
4. Lower oven temp to 375°F (190°C). Pour egg mixture into crust. Smooth top.
5. Bake 30–35 minutes or until center is set and top is golden. A knife inserted should come out clean.
6. Let rest 10 minutes before slicing. Garnish with herbs if desired.
Notes
Store in fridge up to 4 days. For best reheating, use oven at 350°F for 10–15 mins.
To freeze, wrap cooled slices and store for up to 2 months. Thaw overnight before reheating.
Use fresh or frozen hash browns, but make sure they are dry to avoid a soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg
Keywords: hash brown quiche, brunch, gluten-free, breakfast casserole