On Easter morning, we traditionally make a quiche the night before, as an easy brunch entrée that is ready to be eaten after we get home from church. This was our first Easter since I went gluten-free, and I tried a new recipe and though I would share it here. While searching for gluten-free quiche recipes, I stumbled upon a recipe that used hashed-brown potatoes as the crust. I tried this using a store-bough pack of hash browns and it worked out really well. This recipe is suitable for a standard pie dish. I used a larger casserole dish, so I doubled the recipe.
- 1 package shredded hash browns
- 1 tbsp olive oil
- 1 small onion, diced and sautéed until brown
- 5 eggs, beaten
- 2/3 cup of goat cheese
- 1/2 cup sundried tomatos
- 1 packed cup of fresh, raw spinach, stems removed
- ¼ tsp sea salt
- ¼ tsp fresh ground pepper
- ¼ tsp basil
- ¼ tsp oregano
For the potato crust: Use olive oil to oil the pie plate, and stir about 1 tbsp of olive oil into about 1 cup of THAWED shredded potatoes. Press the grated potatoes into a thin layer on the pie plate. Bake for about 15 to 20 minutes at 425 degrees.
For the quiche: Sautee the onions until clear and slightly browned. Beat eggs and seasonings together. Mix in veggies and cheese and pour into crust. Bake for 10 minutes in an oven preheated to 425 degrees. Then turn the oven down to 350 degrees for an additional 30 to 45 minutes.
This quiche was a hit. I’ll admit, it tasted much better right out of the oven than it did the next morning, but it was still gobbled up on Easter morning. Now, I’d like to figure out how to make a slightly lower-calorie version of this that I could make on weekends and have on hand for a quick protein breakfast throughout the week.