Gluten Free Quiche with Hash Brown Crust recipe

Originally posted May 10, 2018

Quiche is one of those things that is not easy to get gluten-free. Sure you can make it but you have to be pretty good with pastry. Rolling out the crust can be a bit intimidating! Why not make a gluten free quiche with a hash brown crust? It saves time and makes for something quite unique. You won’t have to add any flour to the batter or crust so it’s easy to make this gluten-free. Hash brown potatoes are a great alternative to pie crust!

For this quiche, I used a recipe similar to the one my aunt used to make at holidays. Hers had spinach, artichokes, and cheese. Since I eat dairy-free, I chose Follow Your Heart vegan parmesan shreds. I usually use plain almond or coconut milk instead of cow’s milk. When we say “dairy” we are really referring to the protein “casein” which is the common protein found in milk from mammals. So even though this recipe uses eggs, it is in fact dairy-free.

If you have other fillings you want to use, do so! Be creative. The key to the recipe is pre-baking the crust with the hash browns, then adding the egg mixture and then finishing the baking. It really is quite good. The one above is made with broccoli and sausage. Most veggies need to be parcooked like broccoli, mushrooms, and onions. Tomatoes, scallions, and zucchini usually cook inside of the quiche. Err on the side of precooking though. Cook any meat before putting into the pie shell unless it’s precooked. However, I usually brown precooked meats because I think it looks and tastes better (i.e. sausage).

Bake until eggs are set and crust is golden. That’s all you need to do to make a gluten-free quiche with a hash brown crust!

Aunt Lorraine’s Spinach Artichoke Quiche with a Hash Brown Crust

Yield: 6 to 8 servings

• 1½ – 2 cups shredded potato, hash brown style
• 1 tablespoon vegetable oil
• Fine sea salt and ground pepper

• 1 cup frozen chopped loose spinach, slightly thawed (drained if in a big block)
• 1 jar artichoke hearts, chopped
• ½ cup shredded vegan mozzarella (I like Follow Your Heart; use regular cheese if you don’t need dairy-free)
• 4 large eggs, room temperature
• 1 cup milk substitute, plain and unsweetened (use regular milk if you don’t need dairy-free)
• ½ teaspoon fine salt
• ¼ teaspoon pepper
• Pinch or two each of ground nutmeg and mustard powder for flavor

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1. Preheat oven to 425°F. Lightly grease 9” deep pie dish. Set aside.
2. In a medium bowl, mix potato, oil, salt, and pepper. Press potato into pie dish and up sides. Place in oven and bake 20 to 25 minutes or until beginning to brown.
3. Remove from oven. Lower temperature to 350°F. Wait 10 minutes for the crust to cool slightly.
4. To the crust, add the spinach, artichoke hearts, and cheese substitute. Set aside.
5. In a medium to large bowl, mix eggs, milk or milk substitute, salt, pepper, nutmeg, and mustard until combined. Pour into pie dish.
6. Place in the oven and bake 35 to 40 mins or until golden and puffed on top. Edges of quiche should be crispy.
7. Wait 15 minutes before cutting.