Do you like eggs? Okay, what about hash browns? Mmhm. Sharp cheddar cheese? Turkey bacon? If you answered 'yes' or 'hell yes' to all of these questions, you're going to love this hash brown crust quiche. (PS - it's gluten free and lactose free, too).
This quiche is out. of. control. It's outtacontrol. My husband and I ate it in two days. And every bite sounded like this: "oh my god this is so good."
A member of my family is currently eliminating a type of highly fermentable sugar called oligosaccharides, which we think is the cause of his stomach aches. It's found in wheat, so I had to make a gluten-free quiche crust. You know how when you're faced with a challenge, it forces you to get creative? Well, that's how I came up with the hash brown crust. And I think you're going to love it.
This is a fun breakfast-for-dinner recipe, but it's obviously great for brunches too. You get all the best breakfast flavors in each bite - turkey bacon, cheese, hash brown potatoes, and eggs.
Ingredients
16 ounces frozen hash browns, defrosted
3 tablespoons olive oil, divided
salt and pepper to taste
cooking spray
4 slices of turkey bacon, chopped
2 cups of chopped raw vegetables (e.g. green peppers, button mushrooms, zucchini)
3 large eggs
1½ cups 2% milk (I use lactose-free milk)
⅔ cup shredded cheddar
- Preheat the oven to 425 degrees F.
- Combine hash browns, 2 tablespoons olive oil, and salt and pepper in a mixing bowl.
- Grease a 9" pie plate with cooking spray and add the hash brown mixture, pressing evenly into the pie plate to form a pie crust. Cover the bottom and sides.
- Bake for 25-30 minutes or until edges are golden brown. Reduce heat to 350 degrees F.
- Meanwhile, in a non-stick skillet, sauté turkey bacon over medium high heat until brown (add a little olive oil if needed). Remove from the pan and set aside.
- Add remaining tablespoon oil to the skillet and sautee chopped vegetables over medium high heat about 5 minutes, until tender. Dry the vegetables by wrapping in paper towel and gently squeezing - try to get them as dry as possible.
- Add ⅓ of the shredded cheese to the bottom of the pre-baked crust.
- Spread the cooked vegetables evenly on top of the cheese and top with another ⅓ of the cheese.
- Combine eggs, milk, salt and pepper and whisk until frothy. Pour egg custard into the crust.
- Top with the remaining cheese.
- Bake for 40-50 minutes at 350 degrees F or until a knife inserted into the center comes out clean. Quiche should be firm on top but still jiggle a little when you shake the pan.
- Let cool for 10 minutes before serving.
Note: This recipe is gluten free, and can easily be made lactose free too. Just use lactose-free milk. Cheddar is already naturally low lactose!
Straight out of the oven:
Source: Caroline Kaufman Nutrition: Eat Well, Stress Less
Where'd it all go?
Source: Caroline Kaufman Nutrition: Eat Well, Stress Less