A deliciously hearty and wholesome twist on traditional quiche — this version swaps out the pastry crust for a golden, crispy layer of hash browns, making every bite rich, savory, and satisfying.
Origin Hash Brown Crust Quiche
This modern take on quiche likely emerged from American brunch culture, where potatoes and eggs reign supreme. The hash brown crust offers a gluten-free and comforting alternative to classic pie dough.
What I Love About This Recipe
It’s the perfect combination of crispy potatoes and creamy, cheesy egg filling. Great for brunch, meal prep, or even dinner — and it feels indulgent without being overly complicated.
Also Read : Copycat Pickle De Gallo
Hash Brown Crust Quiche
4
servings30
minutes30
minutes180
kcalIngredients
4 large eggs
1 cup milk or half-and-half
½ cup shredded cheddar cheese (or Swiss/gruyère)
½ cup cooked bacon, sausage, or diced veggies
Salt and pepper, to taste
Directions
- Preheat oven to 400°F (200°C).
- In a bowl, mix hash browns with melted butter, salt, and pepper.
- Press mixture firmly into a greased 9-inch pie dish to form a crust.
- Bake the crust for 20–25 minutes, until golden and crisp.
- In another bowl, whisk together eggs, milk, cheese, and your chosen fillings.
- Pour filling into the baked crust and return to the oven.
- Bake for 25–30 minutes, or until the center is set and lightly golden.
- Let cool slightly before slicing and serving.
Notes
- Be sure to squeeze out any excess moisture from hash browns for a crispier crust.
- Customize the filling with spinach, mushrooms, onions, or any leftovers you have.
- This dish keeps well in the fridge and reheats beautifully.