Hash Brown Crust Quiche (Gluten-Free) with Savory Egg and Cheese Filling

This crispy, golden hash brown crust makes your quiche gluten-free—without sacrificing flavor or texture.

Looking to elevate your next brunch with something comforting, filling, and naturally gluten-free? This Hash Brown Crust Quiche delivers everything you love about classic quiche—rich custard, savory mix-ins, and creamy cheese—but with an ultra-crispy potato crust that brings both texture and taste to the table.

Whether you're meal-prepping for the week or hosting a weekend brunch, this dish is both versatile and impressive—and it's easy to make ahead.

Why You’ll Love This Hash Brown Crust Quiche

🥔 Crispy, Golden Crust
The base is made from shredded hash browns that bake into a perfectly crisp shell.

🥚 Rich, Savory Filling
A custard made from eggs, cream, cheese, and bacon is both satisfying and flavorful.

🌿 Naturally Gluten-Free
No flour, no fuss—this recipe skips traditional crusts without compromising structure or taste.

🧊 Freezer-Friendly
Great for storing in slices or baking ahead for easy entertaining.

Ingredients Overview

For the Crust:

• Shredded hash browns (or freshly grated potatoes)

• Cheddar cheese (optional)

• Butter, garlic powder, salt, black pepper

For the Filling:

• Eggs

• Whole milk + heavy cream

• Cheddar cheese

• Bacon, green onions, paprika, salt, pepper

Want to mix it up? Swap bacon for sausage, chorizo, or ham. Add mushrooms, spinach, or bell peppers for a veggie boost. Try gruyère or Swiss for an elevated twist.

Step-by-Step Instructions

1. Make the Crust

• Prep the pan: Grease a 10-inch springform pan well.

• Drain hash browns: Squeeze out excess moisture using your hands or a clean towel.

• Mix the crust: In a bowl, toss hash browns with melted butter, cheese (if using), garlic powder, salt, and pepper.

• Shape and freeze: Press the mixture firmly into the bottom and halfway up the sides of the pan. Freeze for at least 1 hour to help set the shape.

• Parbake: Bake at 425°F for 18–20 minutes, until the edges are golden brown.

No springform pan? Use a well-greased deep-dish pie plate, preferably metal for crispier results.

2. Prepare the Filling

• Whisk eggs, milk, and cream until smooth.

• Add cheese, bacon, green onions, and seasonings; stir to combine.

• Pour into crust once partially baked.

3. Bake the Quiche

• Lower oven temperature to 375°F.

• Bake for 35–40 minutes, or until the center is just set and no longer wobbles.

• Let cool for 10 minutes before slicing and serving.

Storage & Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 5 days.

• Freezer: Wrap in plastic wrap + foil and freeze for up to 3 months.

Reheat Options:

• Microwave: 30–45 seconds per slice

• Oven: 350°F for 15 minutes

• Air fryer: 300°F for 3–4 minutes

To reheat from frozen, bake covered at 350°F for 35–40 minutes or until heated through.

Make It a Brunch to Remember

Pair your quiche with these crowd-pleasing brunch dishes:

• 🌀 45-Minute Cinnamon Rolls

• 🍋 Lemon Poppy Seed Muffins

• 🍓 Spring Fruit Salad

• ☕ French press coffee or fresh juice bar

With a crunchy potato base and a creamy, cheesy filling, this quiche is everything you need to impress at your next brunch. Easy to prep, endlessly adaptable, and naturally gluten-free, it’s the brunch centerpiece you didn’t know you needed—until now.

Stay tuned to The Horizons Times for more chef-approved recipes and modern takes on classic comfort food.