Gluten Free Hash Brown Quiche Recipe – Easy, Crispy & Delicious
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
- Shape the crust: Toss hash browns with butter and seasonings. Press firmly into a greased 10″ pie dish, building a 1″ sidewall.
- Par-bake: Bake at 425°F for 15–18 minutes until edges are golden. Remove and reduce oven to 375°F.
- Whisk filling: In a bowl, whisk eggs, milk, and cream until smooth. Fold in cheese, bacon, onions, and paprika.
- Bake everything: Pour filling into crust. Bake 35–40 minutes more, until the center is set and lightly browned on top.
- Cool & serve: Let the quiche sit 10 minutes before slicing so it holds its shape.
Chef’s Tip
For extra crunch, spread a thin layer of grated Parmesan on the crust before filling. It crisps up beautifully and adds a nutty flavor.
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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