Here’s a fun twist on a classic breakfast recipe Hash Brown Crispy Quiche Delicious, cheesy, customizable and easy to make! Crispy homemade hash brown crust filled with sautéed veggies and a cheesy egg filling makes a crowd-pleasing breakfast or brunch treat.
one of my favorite Healthy Brunch Ideasthis quick snack with hash brown crust is gluten free and easy to make dairy freealso!
Easy Hash Brown Crust Quiche Recipe
This easy quiche with hash brown crust is one of my favorite breakfast or brunch recipes and is always a hit during brunch or the holidays! As far as the veggies you have on hand, this is an everything but kitchen sink type of quiche!
It has all the rich, savory flavor of a classic quiche like mine Gluten-Free Spring Vegetable Quiche But swap out the traditional pie crust for a crispy hashbrown crust for something a little lighter.
Then, I filled it with sautéed vegetables, cheese, and eggs. Bake until golden brown, crispy on the bottom and edges, and soft and delicious in the center.
Even better, there's no pie crust to make, roll, and bake, and its prep time is minimal, just over an hour total! Plus, the extra potatoes absorb nutrients and fiber, making the quiche more filling.
Try it for yourself and you may never go back to a classic quiche recipe!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- olive oil: For this recipe, I prefer a slightly stronger olive oil, but avocado oil will work too.
- Russet potatoes: I would not recommend substituting any other potato for this dish. Russet potatoes are high in starch and low in moisture, making them ideal for forming a crust because they are crispy.
- vegetable: I used mushrooms, chopped leeks, and chopped asparagus, but you can use any combination of your favorite vegetables.
- cheese: I love the flavor of cheddar cheese, but any flavor you have on hand would be great.
- Large eggs: The basis of the filling!
- Seasoning: Salt, pepper, and garlic powder add a nice hint of flavor.
possible changes
One of the best things about quiche recipes, including this Hash Brown Crust Quiche, is that they are so versatile! Feel free to mix and match different fillings to create your own.
Some big changes include:
- Add protein like leftovers Maple Glazed Ham, Shredded chickencooked Air Fryer Baconor the sausage is broken
- Swap or add vegetables Optional spinach, onions, green peppers, etc.
- Use different cheeses Examples include mozzarella, white cheddar, money jack, pepper jack or feta cheese. Alternatively, use plant-based cheese to keep this recipe dairy-free.
How to Make Quiche with Hash Brown Crust
Before you begin, grease a baking sheet or pie plate with cooking oil spray and set aside. Then, preheat the oven to 350°F!
- Prepare the potatoes: Peel and grate the potatoes. Then, use paper towels or a clean dish towel to squeeze out as much excess liquid as possible.
- saute: Heat olive oil in a large skillet over medium-high heat. Then, fry the grated potatoes gently until they start to turn golden brown, stirring occasionally. Transfer potatoes to a plate and set aside.
- saute: Heat more oil in the same frying pan and sauté the vegetables until tender.
- Make the filling: Whisk eggs, seasonings, and cheese in a large bowl until well combined.
- Assemble the quiche: Gently press potatoes into prepared dish to form a crust. Then add the cooked vegetables, spreading evenly. Pour the egg mixture on top.
- bake: Transfer the quiche to the preheated oven and bake until the eggs are set and golden brown. Be careful not to burn!
Tips for success
- Use premade hash browns. Use already chopped hash browns to save time. Just make sure they are fully thawed and drained of all excess liquid, otherwise your crust will be soggy!
- Fry hash browns. If they start to stick, add more oil!
- Repair the casing. Be sure to arrange the hash browns in an even layer, overlapping each other so there are no gaps. This will prevent the filling from seeping everywhere.
- Adjust the filling. If using a shallow pie plate, reduce the filling to 8 eggs, 1/2 cup cheese, and 3 cups vegetables to avoid overflowing.
- Keep an eye on your oven. Every oven cooks differently. So keep a close eye on your quiche and remove it once the egg filling is set and lightly golden.
- Cool. Allow the quiche to cool slightly before serving. This helps the filling set and hold its shape after slicing.
FAQ
Leftovers will stay fresh in the refrigerator for up to 3 days when stored in an airtight container.
Yes! Once cooled, you can wrap the entire quiche or individual slices in plastic wrap and then in aluminum foil. Then freeze for up to 3 months. When you're ready to serve, thaw in the refrigerator overnight.
I recommend reheating leftovers in the oven at 350°F until hot. You can also microwave them, but the crust won't be as crispy.
More breakfast and brunch options
- olive oil For frying and greasing grill pans
- 2 medium russet potatoes grated (about 2 1/2 cups shredded potatoes)
- 2 cup Stir-fried vegetables of your choice I used 1 cup mushrooms, 1/2 cup chopped leeks, 1/2 cup chopped asparagus.
- 12 Egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese (or cheese of choice
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Grease a baking sheet or pie plate and set aside.
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Heat oven to 350°F.
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Peel and grate 2 potatoes. Using paper towels or a clean dish towel, squeeze as much liquid out of the potatoes as possible.
2 medium russet potatoes
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Heat the olive oil in a skillet over medium heat and fry the grated potatoes lightly until they begin to turn golden brown, stirring occasionally to prevent them from sticking, about 8-10 minutes. Set aside.
olive oil
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In the same frying pan, heat more oil and chop the vegetables of choice and sauté for 8-10 minutes until tender.
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In a large bowl, whisk together eggs, salt, pepper, garlic powder, and grated cheese.
12 eggs, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 cup shredded cheddar cheese (or cheese of choice
gather:
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Gently press the potatoes into a greased baking sheet or pie plate to form a crust.
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Add the cooked vegetables, making sure they are evenly distributed over the potatoes.
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Pour the egg mixture on top.
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Bake for about 30-40 minutes, until the eggs are set and golden brown. Be careful to avoid overcooking.
- If using a shallow pie dish, reduce to 8 eggs, 1/2 cup cheese, and 3 cups vegetables.
- Wring the potatoes and pan-fry them to avoid soggy skins.
- Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days, or freeze for up to 3 months.
Serve: 1ServeCalories: 604kilocaloriescarbohydrate: 5gramprotein: 50gramFat: 41gramSaturated fat: 14gramPolyunsaturated fats: 7gramMonounsaturated fats: 16gramTrans fats: 0.1gramcholesterol: 1370milligramssodium: Chapter 757milligramsPotassium: Chapter 586milligramsfiber: 0.5gramsugar: 2gramVitamin A: 2267IUVitamin C: 1milligramscalcium: 311milligramsiron: 7milligrams
