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Hashbrown Crusted Quiche: Easy Gluten-Free Brunch!

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This Hashbrown Crusted Quiche is a delightful fusion of breakfast favorites and elegant brunch fare, featuring a crispy, golden-brown hashbrown crust. It’s naturally gluten-free and perfect for impressing guests or enjoying a cozy weekend meal.

Ingredients

Scale
  • Frozen Shredded Hashbrowns
  • 5–6 large Eggs
  • Whole Milk
  • Heavy Cream or Half-and-Half
  • Sharp Cheddar Cheese or Gruyère or Swiss or a blend (freshly grated)
  • Vegetables (your choice: Spinach, mushrooms, bell peppers, onions, asparagus, sun-dried tomatoes)
  • Cooked and crumbled beef sausage or finely diced, pre-cooked beef bacon pieces
  • Fresh chives, parsley, or dill
  • Salt
  • Freshly ground black pepper
  • Nutmeg (a tiny pinch)
  • 2 tablespoons unsalted Butter or neutral Oil (like avocado or olive oil)

Instructions

  1. Prepare the Hashbrown Crust: First, take your frozen shredded hashbrowns out of the freezer and let them thaw completely. This can take a few hours on the counter or overnight in the fridge.
  2. Crucial Step: Once thawed, place the hashbrowns in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as humanly possible. This prevents a soggy crust and ensures it gets beautifully crispy.
  3. In a medium bowl, combine the squeezed hashbrowns with 2 tablespoons of melted butter or olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well to ensure the hashbrowns are evenly coated.
  4. Lightly grease a 9-inch pie plate or a 9-inch springform pan. Press the hashbrown mixture evenly into the bottom and up the sides of the pan, forming a firm crust. Make sure the sides are robust enough to hold the filling.
  5. Preheat your oven to 400°F (200°C). Bake the hashbrown crust for 20-25 minutes, or until it's golden brown and starting to crisp up. Remove from the oven and reduce the temperature to 350°F (175°C).
  6. Prepare Your Fillings: While the crust is blind baking, prepare your chosen fillings. If you're using vegetables like spinach or mushrooms, sauté them in a pan over medium heat until they release their moisture and are tender. Squeeze out any excess liquid.
  7. If adding cooked crumbled beef, ensure it's fully cooked and any excess fat has been drained. Set aside your prepared fillings and grated cheese.
  8. Make the Egg Custard: In a large bowl, whisk together the eggs until they are well beaten. Add the milk, heavy cream (if using), the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and a tiny pinch of nutmeg. Whisk until everything is fully combined and slightly frothy.
  9. Assemble the Quiche: Sprinkle the prepared vegetables, cooked beef, and most of the grated cheese evenly over the bottom of your pre-baked hashbrown crust. Carefully pour the egg custard mixture over the fillings in the crust. Fill it about ¾ of the way to the top. Sprinkle the remaining cheese on top of the custard.
  10. Bake the Quiche: Place the quiche in the preheated 350°F (175°C) oven. Bake for 40-55 minutes, or until the center is just set. You can test for doneness by gently shaking the pan; the edges should be firm, and the very center might have a slight jiggle. A knife inserted near the center should come out clean.
  11. Cool and Serve: Once baked, remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. Serve warm or at room temperature.

Nutrition

Keywords: Ensure to squeeze out excess moisture from the hashbrowns for a crispy crust. Pre-cook any watery vegetables to prevent a soggy quiche. Customize your fillings to suit your taste!

Find it online: https://homebitesia.com/hashbrown-crusted-quiche-easy-gluten-free-brunch/