Last updated on August 21st, 2022
This is a gluten-free twist on a traditional quiche. The crust is simply made from store-bought frozen shredded potatoes (a/k/a “hash browns”). There’s no butter to cut in, and no dough to roll out! I used spinach and ham for my quiche filling here, but other fillings would work as well. Use the ingredients you like or that you happen to have on hand. Here’s the recipe in video and printable formats:
Quiche with Hash Brown Potato Crust: The Video Directions
Thank you for watching. I always enjoy your company in the kitchen!
A few notes:
You can use your own, home-grown potatoes to make the hash brown crust. Just be sure to squeeze out excess moisture from the potatoes after you have shredded them.
Remember to partially bake the crust before filling it. Blind-baking this way insures a crust that is crispy at the edge and not soggy on the bottom.
I used a “deep-dish” pie pan for this recipe. Its interior width is 9 1/4 inches, and its depth is 2 inches.
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Here’s the printable:
Quiche with Hash Brown Potato Crust
For the crust
- Non-stick vegetable spray, for greasing the pan
- 3 1/2 cups shredded potatoes, thawed if frozen, and squeezed in a towel to remove excess moisture
- 1 large egg, beaten
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
For the filling:
- 3/4 cup cooked, cubed ham
- 1 1/2 cups roughly chopped baby spinach leaves
- 1 cup shredded sharp Cheddar cheese
For the custard:
- 5 large eggs, beaten
- Salt and pepper to taste
- A dash of ground nutmeg for perfume
- 1 cup half-and-half (or, use all milk or all cream)
Making, forming, and blind-baking the crust:
- Preheat the oven to 400°F, and lightly grease a deep dish pie pan with non-stick spray.
- Put the (shredded and squeezed) potatoes in a large mixing bowl. Add the beaten egg, oil, Parmesan cheese, salt, and pepper. Use a fork to thoroughly combine the ingredients.
- Press the potato mixture along the bottom and up the sides of the prepared pie pan. Bake until the edge of the crust turns golden -- 20-25 minutes.
The ham and spinach filling:
- Lower oven temperature to 350°F. Tip the ham, spinach, and cheese into the potato shell, and give them a quick toss just to mix them up.
The egg custard:
- In a bowl, whisk together the 5 eggs, salt, pepper, nutmeg, and half-and-half. Pour the mixture oven the ham and spinach filling.
- Baking the quiche:
- Bake in the preheated 350°F oven until the custard puffs and browns -- 35-45 minutes. Cool on a wire rack for at least 15 minutes before serving.