Gluten-Free Quiche

5 from 7 ratings

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 a surefire hit.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: gluten-free breakfast, gluten-free quiche, whole30 breakfast

Servings:

Author: Sarah Cook

Equipment

Ingredients

3 cups frozen shredded hashbrowns
1 tbsp olive oil
1 tbsp ghee or butter {+more for coating baking dish}
1/4 tsp garlic salt
4 eggs
1 cup milk {dairy or non-dairy works great}
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}

US Customary - Metric

Instructions

Preheat oven to 425˚F.
Use a 9 inch pie plate or a 10 inch cast iron skillet.
Use ghee/melted butter, or olive oil to coat your baking dish, including the sides.
Thaw frozen hashbrowns in the microwave for 2 minutes.
3 cups frozen shredded hashbrowns
Mix potatoes with melted butter/ghee, olive oil, and garlic salt. Press into your baking dish.
1 tbsp olive oil, 1 tbsp ghee or butter, 1/4 tsp garlic salt
Bake hashbrown crust at 425˚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 milk
Lightly cover the baking dish with foil and bake at 350˚F for 15 minutes.
Remove the foil and bake until the egg is set in the middle (~20 minutes).

Notes

If using a cast-iron skillet, preheat in the oven for 5 minutes and then grease liberally with butter/ghee or olive oil before pressing the hashbrowns in.
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’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.

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).

Nutrition