Last updated on January 27th, 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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Think you’ll give this quiche a try? Talk to me in the comment field below. And if you do make the quiche, kindly post your review of it. I hope the quiche turns out deliciously for you.
Here’s the printable:
Quiche with Hash Brown Potato Crust
Ingredients
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)
Instructions
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:
- 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 400°F oven until the custard puffs and browns -- 35-45 minutes. Cool on a wire rack for at least 15 minutes before serving.
Kay says
I have all the ingredients! This sounds perfect for our Wednesday night breakfast for supper meal.
Thanks for sharing.
DebbyMc says
Sounds and looks delicious! Going to try with grated fresh potatoes, using same procedure of squeezing out the liquid, just because that’s what I have on hand. Hope that works!
Kevin Lee Jacobs says
Hi Kay – Hope you enjoy it!
Hi DebbyMc – If you have the chance, please let me know how the freshly-shredded potato crust works out for you!
Beth says
I am making this in the morning, using the dried hashbrowns from Costco. I’ll rehydrate them and squeeze, should work just fine. I’ll let you know how it turns out!
Kevin Lee Jacobs says
Hi Beth – Yes, please let me know how the dried hash browns work out. I’m curious!
Lynn says
Great idea. Definitely going to try this crust but my filling may be different lol
Beth says
The dried (and rehydrated) hash browns were perfect. This was a good recipe! It took one and a half boxes of the potatoes to make 3.5 cups.
Also, for reference, could you give measurements for average amounts of salt and pepper? When you just say To Taste its hard to gauge how much. Mine ended up a bit too salty but was a hit anyway.
Kevin Lee Jacobs says
Hi Beth – I’m so glad the crust from dried/rehydrated hash browns was a success for you! As shown in the video recipe, I did not measure the salt before adding it. Consequently I felt that I should say “to taste.”
Pat Best says
This looks delicious. After I printed the recipe, I took the time to watch the video, luckily. I usually don’t but in this case, I wouldn’t have noticed that you directed us to lower the oven temperature to 350 to bake the custard. I would have had a disaster in the making, so please correct the printed recipe to prevent that for others.
I have enjoyed every recipe of yours that I have tried, from main dishes to amazingly flavorful desserts. Thank you for all of your efforts!
Cathy Smith says
Could you do the crust a day ahead and refrigerate after pre baking? Would like to do this for a brunch, but hate having to do all the work in the morning with overnight guests. Thanks.
Dee says
Sadly, mine came out way too dry. I cooked the custard, as directed, at 400. When I thought about it after, I realized that was way too high. Had to chuck it on account of being so dry. Please correct the recipe above! Thx
Kevin Lee Jacobs says
Hi Dee — As described in the recipe, I baked my quiche at 400°F. All ovens are different — perhaps yours runs hotter than mine.
Sandra says
Hi Kevin,
I just made this recipe for a smaller portion – the two of us – using real potatoes. Here are my comments:
1. Real grated potatoes contain tons of water and are pain to squeeze – I used absorbent paper, but this is not enough.
2. The baking potato crust will probably improve in taste/texture if left to brown a little in the oven and starts tasting like chips – but was just fine anyway.
3. The cooking temp shd be medium rather than high (I used 175 C, which was perfect).
4. I thought that there were way too many eggs and too much cream for the custard: I used just one egg and 1/2 cup of low-fat cooking cheese cream. For my smallish portion, it was perfect.
5. I replaced the ham (which we don’t eat) with smoked salmon.
We both loved this quiche!
This recipe is a keeper! Easy to do and with simple ingredients!
Thank you for inspiring me to try new and interesting recipes!
Elaine says
I’d like to try this with leftover mashed potatoes for the crust, would I have to prebake the crust ? Thanks Kevin