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3.34 from 3 votes

Quiche with Hash Brown Potato Crust

A gluten-free twist on the classic French quiche.
Prep Time10 mins
Cook Time1 hr 5 mins
Course: brunch, dinner, Main Course
Cuisine: French
Servings: 8


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:

  • 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.