Hash Brown Crusted Quiche with Bacon, Spinach, and Cheddar

Why You’ll Love This Recipe

• Hash-brown crust = crisp, golden, naturally gluten free—no pastry needed.
• Classic brunch flavors: smoky bacon, tender spinach, and sharp cheddar in a silky egg custard.
• Make-ahead friendly and great warm or at room temperature.
• Budget-wise and customizable with what you have on hand.

Grocery List

• Produce: Russet potatoes (or frozen shredded hash browns, gluten-free), baby spinach, yellow onion, garlic, fresh chives or parsley (garnish)
• Dairy: Eggs, whole milk, heavy cream, sharp cheddar, unsalted butter
• Pantry: Gluten-free bacon, olive oil, kosher salt, black pepper, dry mustard or gluten-free Dijon, smoked paprika, nutmeg

Full Ingredients

Hash-Brown Crust

• 1.5 lb (680 g) russet potatoes, peeled and shredded, then squeezed very dry (or 20 oz/567 g frozen shredded hash browns, thawed; gluten-free)
• 3 tbsp (42 g) unsalted butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 large egg white, lightly beaten (optional, helps seal and crisp)
• 1 tsp olive oil, for greasing the pan

Bacon, Spinach, and Aromatics

• 6 slices gluten-free bacon, chopped
• 1 tsp olive oil (as needed for sautéing)
• 1/2 small yellow onion, finely diced (about 1/2 cup or 60 g)
• 2 cloves garlic, minced
• 4 cups (120 g) baby spinach, roughly chopped

Custard and Cheese

• 8 large eggs
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 1/2 cups (6 oz/170 g) sharp cheddar, freshly shredded
• 1/2 tsp dry mustard or 1 tsp gluten-free Dijon mustard (optional)
• 1/4 tsp smoked paprika
• Pinch freshly grated nutmeg
• 1/2 tsp kosher salt and 1/4 tsp black pepper (adjust to taste)

For Serving

• 1 tbsp finely sliced chives or chopped parsley

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Position a rack in the center of the oven and preheat to 425°F (220°C). Lightly brush a 9-inch deep-dish pie plate or a 9-inch springform pan with 1 tsp olive oil. If using a springform, wrap the exterior base in foil to catch any drips.

Step 2: Shred and dry the potatoes

If using fresh russets, peel and shred on the large holes of a box grater. Pile the shreds into a clean kitchen towel and twist firmly over the sink to wring out as much liquid as possible. The drier the potatoes, the crisper the crust. If using frozen hash browns, thaw fully and squeeze dry the same way.

Step 3: Form and par-bake the crust

In a bowl, toss the dried potato shreds with melted butter, 1/2 tsp salt, and 1/4 tsp pepper. Press the mixture firmly into the prepared pan, packing it up the sides to form a 1/4-inch-thick crust. Brush the surface with beaten egg white for extra crunch (optional). Bake 25–30 minutes, until the edges are deep golden and the bottom looks set. Reduce oven temperature to 350°F (175°C).

Step 4: Cook bacon and wilt the spinach

While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper-towel-lined plate. Spoon off excess fat, leaving about 1 tsp in the pan (add 1 tsp olive oil if needed). Sauté the onion and garlic with a pinch of salt until translucent, 3–4 minutes. Add spinach and cook just until wilted, 1–2 minutes. Transfer to a colander and press firmly with a spoon to remove moisture.

Step 5: Whisk the custard

In a large bowl, whisk the eggs, milk, and cream until smooth. Whisk in dry mustard or gluten-free Dijon (if using), smoked paprika, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Taste the mixture and adjust seasoning as needed.

Step 6: Assemble the quiche

Sprinkle half the cheddar over the hot crust to create a cheese “seal.” Scatter the bacon and well-drained spinach-onion mixture evenly over the cheese. Pour in the custard. Top with the remaining cheddar.

Step 7: Bake, rest, and serve

Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle, or an instant-read thermometer reads 160–165°F in the center. If the crust browns too quickly, tent the edges with a ring of foil. Let the quiche rest 15 minutes for clean slices. Garnish with chives or parsley, slice into 6 wedges, and serve warm or at room temperature.

Pro Tips

• Dry potatoes thoroughly. Squeezing out moisture is the key to a shatter-crisp hash-brown crust.
• Brush the crust with egg white before par-baking for extra crunch and a moisture barrier.
• Drain the spinach well. Excess moisture can make the quiche soggy.
• Bake on a preheated sheet pan for an extra-crisp bottom crust.
• Use a thermometer. Pull at 160–165°F in the center to avoid overbaking.

Variations

• Vegetarian: Skip the bacon and add 1 cup sautéed mushrooms and 1/2 cup roasted red peppers.
• Southwest: Use pepper jack instead of cheddar and add 1 small diced green chile and 1/2 tsp ground cumin.
• Herby Swiss: Swap cheddar for Gruyère or Swiss and fold in 2 tbsp chopped fresh herbs (dill, parsley, chives).

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 4 days. Reheat slices at 350°F (175°C) for 12–15 minutes, or air-fry at 350°F for 5–7 minutes to re-crisp the crust. Freeze tightly wrapped slices for up to 2 months; thaw overnight in the fridge before reheating. Make-ahead: Par-bake the crust and cook the bacon and spinach up to 1 day in advance; keep the crust uncovered at room temperature for up to 4 hours or refrigerated once cooled. Whisk the custard just before baking for best texture.

Nutrition (per serving)

Approximate values: 505 calories; 33 g fat; 28 g carbohydrate; 24 g protein; 3 g fiber; 980 mg sodium. Nutrition will vary based on specific brands and exact ingredients used.