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Super easy and so tasty, Gluten-Free Quiche is delicious for breakfast, lunch, or even dinner. Packed with veggies and dairy-free, this hashbrown quiche is also Whole30 compliant. 

gluten-free quiche in a cast iron skillet topped with parsley and sliced tomatoes
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This gluten-free quiche is so good that it might make you feel like you’re at a fancy brunch. But you’re not. You’re at home, making incredible hash brown quiche. Like a boss.

And if you’re super into egg dishes made in cast iron (and who isn’t?), check out this Whole30 + Paleo Frittata.

frozen hash browns, eggs, and other ingredients for making a dairy-free quiche

Here’s How to Make Gluten-Free Quiche:

*Detailed & printable recipe card at the bottom of the post

Mix shredded hashbrowns with olive oil, ghee, and garlic salt. Press into your baking dish. Pro tip: if you want to use a pie plate, spray it liberally with cooking spray or brush with ghee.

If using a cast iron skillet, preheat it in the oven for a few minutes and then brush with ghee. Bake hashbrown crust at 425 degrees for 30 minutes.

A hash brown crust in a cast iron skillet

Add your veggies and (cooked) meat if using.

Mix your eggs, dill, and milk and carefully pour into the hash brown crust. Some egg will likely leak through the crust and into the baking dish. That’s fine. I mean, who are you, Martha-freaking Stewart? This thing is going to be amazing and delicious…who gives a hoot about a little leaked egg? Not this girl.

three photos showing how to make a whole30 quiche

Lightly cover with foil and bake at 350 degrees for 15 minutes. Remove the foil and bake until the egg is set in the middle (about 20 minutes).

Pro Tips/Recipe Notes

  • If you consume dairy, feel free to sub in half-and-half or whole milk for the Nutpods.
  • This is a great way to use leftover Instant Pot Ham.
  • To make this recipe 100% dairy-free, use all olive oil in the crust instead of the ghee.
  • If you consume dairy and want to add cheese, I would add two slices of swiss on top of the baked crust, pour in the egg mixture, and then add 1/2 cup of shredded cheddar once you take the foil off while baking.
  • You can serve this quiche either cold or hot. It reheats really well so if you want this to be a meal prep dish, bake it in a pie plate (keep cast iron out of the fridge). Reheat covered with foil at 350 degrees for 25 minutes or microwave for 1 minute.
  • If you have leftover frozen broccoli, you’ll love making some Roasted Frozen Broccoli later in the week for a fast and delicious side dish.
  • Frozen greens will work great too! Learn how to freeze kale, how to freeze swiss chard here, and how to freeze spinach.
  • Check out our tutorial on how to freeze quiche.


  • You’re welcome to add whatever vegetables you’d like. If the veggies have a high water content (zucchini, etc.) I would saute them ahead of time to keep everything from getting soupy.
  • Cook down sliced onions in ghee for a caramelized onion quiche.
  • Use any leftover artichoke hearts to make Fried Artichoke Hearts in the air fryer.
a slice of hashbrown quiche on a plate with sliced tomatoes


One serving has 3 WW Freestyle SmartPoints.

5 from 6 ratings

Gluten-Free Quiche

Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
gluten-free quiche in a cast iron skillet topped with parsley and sliced tomatoes
Gluten-Free Quiche is delicious for breakfast, lunch, or even dinner.


  • 3 cups frozen hashbrowns
  • 1 tbsp olive oil
  • 1 tbsp ghee {+more for coating baking dish}
  • 1/4 tsp garlic salt
  • 4 eggs
  • 1 cup non-dairy milk {like Nut Pods}
  • 1/4 tsp dill
  • 1 cup broccoli {chopped}
  • 1 cup spinach {roughly chopped}
  • 1/3 cup artichoke hearts {drained if using frozen or canned}
  • 1 cup ham or other cooked meat of choice


  • Preheat oven to 425 F.
  • Use a 9 inch pie plate or a 10 inch cast iron skillet.
  • Use ghee or olive oil to coat your baking dish, including the sides.
  • Thaw frozen hashbrowns in the microwave for 2 minutes.
    3 cups frozen hashbrowns
  • Mix potatoes with ghee, olive oil and garlic salt. Press into your baking dish.
    1 tbsp olive oil, 1 tbsp ghee, 1/4 tsp garlic salt
  • Bake crust at 425 degrees F for 30 minutes.
  • Add broccoli, spinach, and artichoke hearts, and (cooked) meat if using.
    1 cup broccoli, 1 cup spinach, 1/3 cup artichoke hearts, 1 cup ham
  • Mix eggs, dill, and milk and carefully pour into the hash brown crust.
    4 eggs, 1/4 tsp dill, 1 cup non-dairy milk
  • Lightly cover baking dish with foil and bake at 350 degrees for 15 minutes.
  • Remove the foil and bake until the egg is set in the middle (~20 minutes).


If using a cast-iron skillet, preheat in the oven for 5 minutes and then grease liberally with ghee or olive oil before pressing the hashbrowns in.
To use Fresh potatoes: Peel and grate your potatoes with a box grater or a food processor with a shredder disk attachment. Place in a strainer and rinse with cold water until the water runs clear. Squeeze to remove excess water. Place on a clean kitchen towel and cover with another towel. Press to remove excess moisture (I use a cast iron skillet to press the extra moisture out).


Serving: 1sliceCalories: 198kcalCarbohydrates: 16gProtein: 10gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 97mgSodium: 312mgPotassium: 403mgFiber: 2gSugar: 1gVitamin A: 741IUVitamin C: 22mgCalcium: 74mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. We made this last night and it was a hit! My husband came home and thought the house smelled amazing. We really enjoyed the hash brown crust! I subbed in different veggies with whatever we had in the fridge and it still turned out amazing. Another favorite for us!5 stars

    1. Awwww so glad you all liked it Erin! I’m always happy to find something the three of you can enjoy given the dietary limitations.

  2. Tried this out tonight and it was great. Our version had mushroom, ham, onion and cheese as that is what I had on hand in the fridge. We have enough left over for supper tomorrow night as well so that is a huge bonus. Thanks!5 stars

    1. Hi Jessica, you can use all olive oil in the crust if you need it 100% dairy-free. Thanks for pointing that out as I have updated the post to make that point more clear.

  3. This looks super good (and might I saw, tomato herb styling is on point ????). I love the idea of the hashbrown crust for a gluten-free option, and how tasty and versatile the recipe is. I’d make a vegetarian version, of course, but love the inspiration!5 stars