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A fun twist on a classic breakfast recipe, this Hash Brown Crust Quiche is savory, cheesy, customizable and easy to make! A crisp homemade hash brown crust is filled with sautéed veggies and a cheesy egg filling for a crowd-pleasing breakfast or brunch.
One of my favorite healthy brunch ideas, this quick with hashbrown crust is gluten-free and easy to make dairy-free, too!
Easy Hash Brown Crust Quiche Recipe
This easy quiche with hash brown crust is one of my favorite recipes for breakfast or brunch and is always a hit for a brunch or during the holidays! It’s an everything but the kitchen sink type of quiche in terms of veggies you have on hand!
It has all the rich savory flavor of a classic quiche like my gluten-free spring veggie quiche but is made a little lighter by swapping the traditional pie crust with a crispy hash brown crust.
Then, I fill it with sautéed veggies, cheese, and eggs. Baked until golden, it comes out crisp on the bottom and edges with a soft, savory center.
Even better, with no need to make, roll, and bake a pie crust, it comes together with minimal prep time and a total time of just over an hour! Plus, the extra potatoes sneak in nutrients and fiber, making this quiche extra filling.
Try it for yourself, and you may never go back to classic quiche recipes again!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Olive Oil: I prefer the slightly stronger flavor of olive oil for this recipe, but avocado oil will also work.
- Russet Potatoes: I don’t recommend swapping out any other potatoes for this dish. The high starch content and low moisture of Russet potatoes make them perfect for forming a crust because they crisp up nicely.
- Veggies: I use mushrooms, chopped leeks, and chopped asparagus, but you can use any combination of veggies you like best.
- Cheese: I love the flavor of cheddar cheese, but any flavor you have on hand will taste great.
- Large Eggs: The base of the filling!
- Seasonings: Salt, pepper, and garlic powder add a hint of delicious savory flavor.
Possible Variations
One of the best things about quiche recipes, this hash brown crust quiche included, is how versatile they can be! Feel free to mix and match different fillings to make it your own.
Some great variations include:
- Adding protein like leftover maple glazed ham, shredded chicken, cooked air fryer bacon, or sausage crumbles
- Swapping or adding to the veggies with options like spinach, onions, and bell peppers
- Using a different cheese such as mozzarella, white cheddar, Monetary Jack, pepper jack, or feta. Or, use a plant-based cheese to keep this recipe dairy-free.
How to Make a Quiche with Hashbrown Crust
Before you begin, grease a baking dish or pie dish with cooking oil spray, and set it aside. Then, preheat your oven to 350ºF!
- Prepare the potatoes: Peel and grate the potatoes. Then, use a paper towel or clean dish towel to squeeze out as much excess liquid as possible.
- Fry: Heat the olive oil in a large skillet over medium-high heat. Then, lightly fry the grated potatoes until they begin to turn golden brown, stirring occasionally. Transfer the potatoes to a plate, and set them aside.
- Sauté: Heat more oil in the same skillet, and sauté the veggies just until softened.
- Make the filling: Whisk the eggs, seasonings, and cheese in a large mixing bowl until well combined.
- Assemble the quiche: Press the potatoes lightly into the prepared dish, creating a crust. Then, add the cooked veggies, distributing them evenly. Pour the egg mixture on top.
- Bake: Transfer the quiche to the preheated oven, and bake until the eggs are set and golden brown. Be careful not to burn!
Kitchen Tools I Use
Tips for Success
- Use pre-made hashbrowns. Save time by using already shredded hash brown pieces. Just make sure they’re fully thawed and all the excess liquid is drained, or your crust will be soggy!
- Frying your hash browns. If they begin to stick, add more oil!
- Patch the crust. Be sure to arrange the hashbrowns in an even layer, overlapping the pieces so that there are no gaps. This prevents the filling from oozing all over the place.
- Adjust the filling. If using a shallow pie dish, reduce the filling with 8 eggs, 1/2 cup cheese, and 3 cups of veggies to avoid overflowing.
- Keep an eye on your oven. Every oven cooks differently. So, keep a close eye on your quiche, and remove it as soon as the egg filling is set and lightly golden.
- Cool. Allow your quiche to cool slightly before serving. This helps the filling set and hold its shape once sliced.
FAQs
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 3 days.
Yes! Once cool, you can wrap either the entire quiche or individual slices with plastic wrap followed by aluminum foil. Then, freeze for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
I recommend reheating leftovers in the oven at 350ºF just until warm. You can also warm them in the microwave, but the crust won’t be quite as crisp.
More Breakfast and Brunch Options
Hash Brown Crust Quiche Recipe
Ingredients
- Olive oil for sautéing and greasing baking dish
- 2 medium Russet potatoes grated (about 2 1/2 cups shredded potatoes)
- 2 cups sautéed veggies of choice I used 1 cup mushrooms, 1/2 cup chopped leeks, 1/2 cup chopped asparagus in this one
- 12 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese (or cheese of choice
Instructions
- Grease a baking dish or pie dish and set aside.
- Heat oven to 350ºF.
- Peel and grate 2 potatoes. Using a paper towel or clean dish towel, squeeze as much liquid as possible from potatoes.2 medium Russet potatoes
- In a skillet over medium high heat, heat olive oil and lightly fry grated potatoes until theyFry until potatoes begin to turn golden brown, stirring occasionally to prevent potatoes from sticking, around 8-10 minutes. Set aside.Olive oil
- In the same skillet, heat more oil and cut and sauté veggies of choice for 8-10 minutes, until softened.
- In a large mixing bowl, whisk together eggs, salt, pepper, garlic powder, and grated cheese.12 eggs, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 cup shredded cheddar cheese (or cheese of choice
Assemble:
- Press potatoes lightly into your greased baking dish or pie dish to create a crust.
- Add in cooked veggies, making sure they are evenly dispersed on top of potatoes.
- Pour egg mixture on top.
- Bake for about 30-40 minutes, until eggs are set and golden brown. Watch to avoid overcooking.
Notes
- If using a shallow pie dish, reduce to 8 eggs, 1/2 cup cheese, and 3 cups of veggies.
- Wring out potatoes and pan fry to avoid soggy crust.
- Storage: Transfer leftovers to an airtight container, and store in the fridge for up to 3 days, or freeze for up to 3 months.
