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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 a surefire hit.
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 Dairy-Free Frittata.
This recipe can easily be made dairy-free as well, but you can absolutely use your favorite dairy milk, regular butter, etc. Chef’s choice! That’s you – YOU’RE the chef!
Here’s How to Make Gluten-Free Quiche:
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Mix the shredded hashbrowns with olive oil, ghee/melted butter, and garlic salt. Press it into your baking dish. Pro tip: if you want to use a pie plate, spray it liberally with cooking spray.
If you’re using a cast iron skillet, preheat it in the oven for a few minutes and then brush with olive oil or butter. Bake the hashbrown crust at 425˚F degrees for 30 minutes.
Add your veggies and if you’re including meat, go ahead and add that now. Any meat you want to include will need to be fully cooked.
Mix your eggs, dill, and milk and carefully pour it 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.
Lightly cover with foil and bake at 350˚F degrees for 15 minutes. Remove the foil and bake until the egg is set in the middle (about 20 minutes).
How to Store and Reheat
Storing leftovers: Allow the quiche to fully cool and then store in an airtight container in the fridge for 2-3 days.
Reheating leftovers: This quiche is great cold, but if you want to reheat it, microwave slices for 1 minute, or in the oven at 350˚F for 10-15 minutes.
Freezing leftovers: Allow the quiche to fully cool before transferring slices to a baking sheet or plate. Once frozen, transfer to freezer-safe storage.
The quiche will keep in the freezer for 2-3 months. For more details, check out our post on How to Freeze Quiche.
Pro Tips/Recipe Notes
- This is a great way to use up 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.
- 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.
Variations
- 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.
Other Easy Breakfast Recipes
WEIGHT WATCHERS POINTS
One serving has 3 WW Freestyle SmartPoints.
Prevent your screen from going dark
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Preheat oven to 425˚F.
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Use a 9 inch pie plate or a 10 inch cast iron skillet.
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Use ghee/melted butter, or olive oil to coat your baking dish, including the sides.
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Thaw frozen hashbrowns in the microwave for 2 minutes.
3 cups frozen shredded hashbrowns
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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
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Bake hashbrown crust at 425˚F for 30 minutes.
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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
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Mix eggs, dill, and milk and carefully pour into the hash brown crust.
4 eggs, 1/4 tsp dill, 1 cup milk
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Lightly cover the baking dish with foil and bake at 350˚F for 15 minutes.
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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 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).
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.
