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Overhead image of a hash brown crust quiche with a slice cut.
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Hash Brown Crust Quiche Recipe

A fun twist on a classic breakfast recipe, this Hash Brown Crust Quiche is savory, cheesy, and easy to make! A crisp hashbrown crust is filled with sautéed veggies and a cheesy egg filling for a crowd-pleasing breakfast or brunch. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free
Keyword: hash brown crust quiche, quiche with hashbrown crust
Method: Oven
Servings: 8 servings

Equipment

  • 1 Baking Dish or Pie Dish
  • 1 Hand Grater
  • 1 Peeler

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.

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 5g | Protein: 50g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 1370mg | Sodium: 757mg | Potassium: 586mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 2267IU | Vitamin C: 1mg | Calcium: 311mg | Iron: 7mg