Hash Brown Crust Quiche

Quiche with a Crispy Potato Crust!

I love making quiche for special occasions and as a simple light dinner option for my husband and I. Quiche is very simple to make, stores well in the fridge, and can easily be made ahead and reheated.

The classic quiche recipe that I make when I am sharing with family or friends has a lovely, flaky all-butter pie crust.

But for my husband, who doesn’t eat gluten, I have been making either my easy crustless quiche recipe, or this only slightly more complicated hash brown crust quiche. I think that he definitely prefers the one with the crispy potato edges, and honestly, so do I!

All you need to make a delicious quiche with hash brown potato crust is a bag of frozen shredded hash browns, cheese, and some seasonings. The rest of the quiche filling is the same creamy, rich, custardy egg mixture that you’d expect.

When your quiche is finished, you will have an outer crust with the crispy texture of well-cooked hash brown potatoes. The potatoes on the bottom of the quiche will be softer, and totally delicious in a different way!

Hash Brown Crust Quiche Ingredient Notes

Complete list of ingredients and amounts can be found in the recipe card below.

• Frozen Hash Browns: Let a pound of frozen shredded hashbrowns thaw completely before making this recipe. Still frozen potatoes won’t work. Also, make sure to buy shredded hash browns rather than cubed ones. Save the cubes for my cheesy potato casserole.
• Melted Butter: This is what helps the hash brown potatoes brown and crisp in the oven. Use unsalted butter so that you can control the amount of salt in the recipe.
• Parmesan Cheese: Shredded parmesan adds salty, umami flavor to the hashbrown crust and helps to bind it together. If you prefer, you can use white cheddar instead.
• Eggs: This recipe uses 7 large eggs for the filling. It’s best to let the eggs come to room temperature before mixing everything up.
• Heavy Cream: This is what gives quiche its silky smooth creamy texture. Don’t try to use milk or low-fat alternatives here.

Recipe Success Tips

• Baking the crust ahead of time is key to creating a potato layer that is separate from the egg quiche layer. Be sure to bake the crust long enough to set the crust and get the edges to start browning. They will cook further during the second bake time.
• If needed, shield the edges of the quiche with foil to keep the potatoes from overcooking.
• For best results, use freshly grated cheese for the filling. It will melt more smoothly into the custard. Other delicious cheeses to add to quiche include Gruyère, Swiss, Jack, Pepper Jack, or mozzarella.
• Before slicing your quiche, let it cool on the counter for at least 15 or 20 minutes. This will give the custard time to fully set, and make the pie easier to cut into clean slices.

Storing Tips

Once your quiche is baked and cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.

You can also freeze this hash brown quiche, wrapped well, for up to 2 months.

Make sure to reheat slices of this quiche in the oven (or try your air fryer!) so that the potato crust crisps up again.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

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Hash Brown Crust Quiche

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Cooling Time: 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

Author: Diana

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Hash Brown Crust Quiche is a creamy, savory quiche baked in a crispy shredded potato crust. This satisfying dish combines melted white cheddar, fresh green onions, and your choice of savory meat with a light custard.

8 Servings

Hash Brown Crust Quiche is a creamy, savory quiche baked in a crispy shredded potato crust. This satisfying dish combines melted white cheddar, fresh green onions, and your choice of savory meat with a light custard.

Equipment

• 9-inch (23 cm) pie dish
• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Oven
• Knife and cutting board

Ingredients 

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Crust

• ▢ 4 cups (450 g) frozen hash browns thawed (about 1 pound)
• ▢ ½ cup (50 g) shredded Parmesan cheese
• ▢ 3 tablespoons (43 g) unsalted butter melted
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ teaspoon salt
• ▢ Spray oil for greasing pan

Filling

• ▢ 7 large eggs
• ▢ 1 cup (240 ml) heavy cream
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ teaspoon garlic powder
• ▢ 8 ounces (225 g) shredded white cheddar cheese
• ▢ 8 ounces (225 g) cooked diced savory meat such as ham, smoked turkey, or bacon
• ▢ ½ cup (50 g) chopped green onions

Instructions 

• Preheat the oven to 425°F (220°C) and lightly spray a 9-inch (23 cm) pie dish with oil.
• In a large bowl, whisk together the eggs, heavy cream, salt, ground black pepper, and garlic powder until smooth and light.
  
• Add the shredded white cheddar cheese, cooked diced meat, and chopped green onions to the egg mixture and stir well. Set aside.
  
• Ensure the thawed hash browns are fully drained by squeezing out any excess moisture.
• In a large bowl, combine the hash browns, shredded Parmesan cheese, melted butter, ground black pepper, and salt. Mix well.
  
• Press the hash brown mixture into the prepared pie dish, covering the bottom and up the sides evenly. Use the flat bottom of a cup or measuring cup to help compact and flatten the crust.
  
• Bake the crust in the preheated oven for about 25 minutes, or until the bottom and edges are golden but not overly browned.
  
• Remove the crust from the oven and let it cool for 5 to 10 minutes.
• Stir the filling mixture again, then pour it into the baked crust.
  
• Reduce the oven temperature to 350°F (180°C) and bake the quiche for 25 to 35 minutes, or until the center reaches 165°-170°F (74°-77°C). The center may jiggle slightly, but should not be liquid.
  
• Remove from the oven and let cool on the counter for 15 to 20 minutes before slicing and serving.

Notes:

• If the edges of your quiche are browning too quickly, shield them with strips of foil. 
• For best results, use freshly grated cheese for the filling – it melts more smoothly into the custard. 
• Cooling the quiche before slicing is essential for the custard to fully set. 
• Store quiche in an airtight container in the fridge for up to 3 days. Reheat slices in the oven to crisp up the potatoes again. 

Nutrition Information

Serving: 1slice, Calories: 463kcal, Carbohydrates: 22g, Protein: 22g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 257mg, Sodium: 977mg, Potassium: 444mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1207IU, Vitamin C: 10mg, Calcium: 317mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

What To Serve With Hash Brown Crust Quiche

The great thing about a well made quiche is that it can almost be an entire light meal on its own! This version, made with hash brown potatoes, is super satisfying and pairs wonderfully with a light simple tossed green salad.

As part of a breakfast or brunch menu, pair this rich, savory quiche with fresh fruit, and some sweet treats like my apple pie filled cinnamon rolls, strawberry scones, or classic pecan-topped sticky buns.

Golden hash browns make the perfect gluten-free crispy crust for this deliciously creamy quiche! Be sure to Pin this recipe and save it for your next brunch party.

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Hash Brown Crust Quiche Variations

You can get as creative as you like when adding things to quiche, but there are a few tried and true favorite combinations that you might want to start with. Some sort of cheese is a must, so make sure to include it in your recipe planning.

• Spinach and Feta: A classic combination that is also good with sautéed red bell pepper, or halved cherry tomatoes.
• Mediterranean: Stir in chopped sun-dried tomatoes, sliced olives, and crumbled feta cheese.
• Quiche Lorraine: This traditional recipe includes crispy crumbled bacon and shredded Swiss cheese.
• Asparagus Quiche with mozzarella and Gruyere.
• Breakfast Sausage and Kale also pair well with Swiss or Gruyere cheese.

Recipe FAQs

How do I know when quiche is done?

You should cook the quiche until the center reaches a temperature of 165°-170°F (74°-77°C). At this temperature, the center of the quiche might be a little bit jiggly but not completely liquid. It will finish setting as it cools.

Can I use fresh potatoes instead of frozen hash browns?

I am sure that you can, but I haven’t tested this recipe with fresh shredded potatoes. Frozen hash browns are such a huge convenience, so that is what I’m using.

Do quiche fillings need to be pre-cooked?

Yes, they do! Please be sure that anything you add to your quiche, including meats and veggies, has been cooked prior to adding it to the quiche. It’s usually easiest to sauté chopped vegetables for quiche.