Gluten Free Hash Brown Quiche Recipe – Easy, Crispy & Delicious

Golden Hashbrown-Bordered Brunch Quiche

A gluten-free quiche with a crisp hash brown crust and a creamy bacon-cheddar filling. Perfect for make-ahead brunches or quick family meals.

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Prep Time 20 minutes mins

Cook Time 53 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 302

Ingredients Method Nutrition

Ingredients

  

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• 20 oz thawed shredded hash browns
• ¼ cup melted unsalted butter
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp ground black pepper
• 6 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ⅔ cup shredded cheddar cheese
• ⅓ cup crisp-cooked chopped bacon
• ¼ cup sliced green onions
• ¼ tsp paprika

Method

 

1. Preheat oven to 425°F. In a large bowl, toss hash browns with melted butter, garlic powder, salt, and pepper. Press mixture firmly into a greased 10-inch pie dish (or a springform pan), building up a 1-inch rim.
2. Bake crust for 15–18 minutes until edges begin to crisp. Let cool slightly.
3. Whisk eggs, milk, and cream in a bowl. Stir in cheese, bacon, green onions, and paprika.
4. Pour filling into the warm crust. Reduce oven to 375°F and bake 35–40 minutes, or until center is set and golden on top.
5. Let quiche rest 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Calories: 302kcalCarbohydrates: 16gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 176mgSodium: 534mg

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Golden Hashbrown-Bordered Brunch Quiche

Give your next brunch a gluten-free upgrade! A buttery, crisp potato crust holds a silky custard studded with bacon and cheddar.

Why You’ll Love It

• Crunchy, Golden Crust: Par-baking the hash brown shell ensures a sturdy, crisp edge that won’t go soggy.
• Make-Ahead Friendly: Assemble a day in advance and reheat slices for effortless mornings.
• Naturally Gluten-Free: No flour needed—just shredded potatoes and simple seasonings.

Ingredients

Crust

• 20 oz thawed shredded hash browns
• ¼ cup melted unsalted butter
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp ground black pepper

Filling

• 6 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ⅔ cup shredded cheddar cheese
• ⅓ cup chopped cooked bacon
• ¼ cup sliced green onions
• ¼ tsp paprika

Instructions

1. Shape the crust: Toss hash browns with butter and seasonings. Press firmly into a greased 10″ pie dish, building a 1″ sidewall.
2. Par-bake: Bake at 425°F for 15–18 minutes until edges are golden. Remove and reduce oven to 375°F.
3. Whisk filling: In a bowl, whisk eggs, milk, and cream until smooth. Fold in cheese, bacon, onions, and paprika.
4. Bake everything: Pour filling into crust. Bake 35–40 minutes more, until the center is set and lightly browned on top.
5. Cool & serve: Let the quiche sit 10 minutes before slicing so it holds its shape.

Storage & Reheating

• Refrigerator: Keep covered up to 5 days. Warm slices in a 350°F oven for 10–12 minutes.
• Freezer: Wrap individual wedges in foil and freeze up to 3 months. Reheat from frozen at 350°F for 20–25 minutes.

Looking for more gluten-free breakfast ideas? Check out our Best Breakfast Recipes.

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