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Hash Brown Bacon Egg and Cheese Quiche (gluten-free)

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This Hash Brown Bacon Egg and Cheese Quiche is truly the greatest quiche recipe you will try. If you love all things hash browns and bacon egg and cheese – you will obsess over this recipe too. Plus it is gluten-free, grain-free and so great for a make-ahead breakfast idea.

  • Prep Time: 30 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 35 minutes

Yield: 8 slices 1x

Ingredients

Scale

Crust:

  • 20 ounces frozen hash browns, thawed (mine was a mix of root veggies!)
  • 1/2 cup + 2 tablespoons shredded cheddar or mozzarella cheese
  • sea salt and black pepper to taste

Filling:

  • 2 tablespoons unsalted butter
  • 1/2 white onion, thinly sliced
  • 6 whole eggs (Happy Egg is our go-to)
  • 1/2 cup whole milk or cream
  • 1/2 cup cooked bacon, chopped (I use turkey bacon)
  • 1 cup shredded cheddar cheese or mozzarella cheese
  • 2 tablespoons scallions or chives, chopped

Instructions

  1. If hash browns seem liquidy, squeeze out mixture in a clean towel
  2. Add to a large bowl and add in cheese, salt and pepper and stir all together
  3. Great a 9 inch springform pan with cooking spray and press the hash brown mixture into the bottom of the pan and up the sides (I use my hands)
  4. Add the pan to freezer to set for at least 30 minutes and at most 1 hour
  5. Preheat oven to 425 degrees F and place frozen crust onto baking sheet and par-bake for 15 minutes
  6. Meanwhile, add butter to medium skillet and melt over medium heat
  7. Add in onions and caramelize for about 8 to 10 minutes and set aside
  8. In a large bowl, whisk together the eggs and cream until fluffy
  9. Add in the onions, bacon, cheese and scallions until combined and season with salt and pepper
  10. Pour filling mixture into the crust and place back into oven on baking sheet and bake at 375 degrees F for about 25 to 30 minutes or until eggs have just set (cook on middle rack)
  11. Remove quiche from oven and loosen the springform pan from the sides and place quiche back into oven on baking sheet for another 10 minutes or until the crust is crisped to your liking
  12. Cool for a few minutes then slice and enjoy!

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

**If you are making and freezing ahead of time: bake as instructed here then allow the quiche to cool completely. Cover completely with foil or plastic wrap then freeze. When ready to serve, bake on baking sheet at 425 degrees F for 30 to 35 minutes or until quiche is warmed and slice and enjoy!

  • Author: Rachel

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