Veggie Quiche with Hash Brown Crust

Veggie Quiche with Hash Brown Crust

This is a great dish to serve if you are having company or to bring to a potluck brunch-type event. The hash brown crust adds a unique twist and keeps it really healthy and gluten-free and grain-free! It can also be made in a spring form pan to more resemble a quiche.

By pre-chopping and gathering all of your ingredients prior to putting the recipe together, you’ll be able to safe time during the cooking process.

You can use yukon gold potatoes or sweet potatoes (white sweet potatoes, since they’re less sweet than the orange variety).

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Veggie Quiche with Hash Brown Crust
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Course Breakfast, Lunch
Prep Time 20 Minutes
Cook Time 55 Minutes
Servings
Servings
Ingredients
Course Breakfast, Lunch
Prep Time 20 Minutes
Cook Time 55 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat oven to 400°F. Use ghee or coconut oil to generously grease a 9-inch deep dish pie plate.
  2. Using a box grater, shred the potatoes (if using sweet potatoes, peel first). Rinse the shredded potatoes in a strainer; then press the shredded potato between a large layer of paper towels (or kitchen towels) to absorb excess moisture.
  3. In a large bowl, add the shredded potatoes, 1/2 cup of fine diced yellow onion, 2 tablespoons of melted ghee or coconut oil and 1/2 – 3/4 teaspoon sea salt. Toss until combined.
  4. Firmly press the shredded potato mixture evenly along the bottom of the prepared pie plate, making sure to press the potatoes up the sides of the plate.
  5. Bake crust for 15-18 minutes, until set. Then place on stove top to cool. Reduce oven temperature to 350°F.
  6. While crust is baking, in a medium skillet over medium-high heat, add 1 tablespoon of ghee or coconut oil. Sauté together the remaining 1/4 cup of yellow onion, red pepper and mushrooms for 4-5 minutes until veggies are softened. (If substituting with extra veggies instead of meat, sauté them with this onion mixture.)
  7. Next, add the swiss chard and stir until greens are wilted (about 2-3 minutes). Mix in the crumbled bacon. Remove skillet from heat. Season with sea salt and pepper. Set aside.
  8. Wipe clean the large bowl used for the potatoes. Then add the eggs, milk, basil, garlic powder, 1/2 teaspoon of sea salt and 1/4 teaspoon ground black pepper. Whisk until eggs are slightly frothy.
  9. Add the veggie mixture to the bottom of the hash brown crust. Then, gently pour the egg custard over the top of the veggie mixture.
  10. Place the pie plate on a large baking sheet (to catch any leaks) and place in preheated oven.
  11. Bake at 350°F for 25 minutes until quiche is set. Remove from oven and allow to sit 3-5 minutes. Then gently loosen sides of quiche by running a knife along the side of the pie plate.
  12. Remove dish and place on a serving platter. Serve with your favorite green salad and fresh sliced fruit.
Recipe Notes

This is a great recipe to use leftover grilled veggies, just be sure to keep the proportion of veggies to egg custard similar to the recipe and you can’t go wrong!

HEB carries a nitrite/nitrate and sugar-free bacon. It is called Pedersons Natural Farms Uncured No Sugar Hickory Smoked Bacon.

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