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Gluten Free Spinach and Bacon Quiche with Hashbrowns Crust

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Gluten Free Spinach and Bacon Quiche with Hashbrowns Crust is the perfect easy entertaining brunch recipe!

disclosureGluten-Free Spinach and Bacon Quiche with a Crust made from Hashbrowns

A creative and gluten-free brunch recipe for Spinach and Bacon Quiche with a crust made out of hashbrowns!

Most holiday eating in our family revolves around dinner.  But for Easter, we roll differently.  Every year, it’s all about the Easter brunch.  The whole extended family gets together and we throw down.  Feast-style.  And one thing that’s always on the brunch menu?  Quiche.  Specifically, this Gluten Free Spinach and Bacon Quiche!

I tried making a quiche once.  Once.  It was a huge disaster.  The darn thing never set.  Jerkface stupid quiche.

Time to face my fears.  I mean, quiche can’t be THAT hard, right?

Right.  It really isn’t hard at all.  I probably just measured something terribly wrong.

And this year, it’s time for a little twist.  Who knew that Ore-Ida Shredded Hash Brown Potatoes make for an absolutely perfect gluten-free crust?

Oh, oh… you did.  Well thanks for raining on my happy parade.  Let’s pretend you didn’t and you can be happy for me.  Thanks.

Gluten-Free Spinach and Bacon Quiche with a Crust made from Hashbrowns

But seriously, I was beyond excited when I figured out that you can make a killer, super easy gluten-free quiche crust out of shredded potatoes.

Key word?  Well, words technically… super easy.  Like seriously, Ore-Ida Shredded Hash Brown Potatoes makes this gluten-free hashbrown crust come together ridiculously quick.

Gluten-Free Spinach and Bacon Quiche with a Crust made from Hashbrowns

And you know what’s an absolute necessity when it comes to holiday entertaining?  Easiness.

No one wants to be running around trying to cook an entire brunch menu as your family and friends are starting to arrive.

Ain’t nobody got time for that.

This gluten free spinach and bacon quiche… you can make it ahead of time.  Like, a whole day ahead of time.  And then just throw it in the oven to reheat briefly.  Woot.  #brunchwin

Gluten-Free Spinach and Bacon Quiche with a Crust made from Hashbrowns

Gluten-Free Spinach and Bacon Quiche with a Crust made from Hashbrowns

So what are your Easter eating traditions?  What special dishes are you whipping up this year?  #CollectiveBias, #OreIdaHashbrown, and I want to know 🙂

Recipe adapted from Paula Deen, y’all.

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Gluten-Free Spinach and Bacon Quiche with Hashbrowns Crust

★★★★

4 from 1 reviews

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 9-inch Quiche, serves 8 1x
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Ingredients

  • 3 cups Ore-Ida Shredded Hash Brown Potatoes, thawed
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 (16-ounce) package thick-cut bacon, chopped
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 3 large eggs
  • 1 cup half and half
  • 1 cup cheddar cheese
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 450°F. Press hash browns between a few paper towls or a cheesecloth to drain as much excess moisture as possible. In a 9″ pie plate, mix together the hash browns and melted butter. Season with Kosher salt and freshly ground pepper. Gently press the hash browns into the bottom and up the sides to form a thin crust. Bake for 20 to 25 minutes until the edes are golden brown and are starting to crisp. Remove from oven and lower temperature to 350°F.
  2. Meanwhile, cook the chopped bacon in a medium skillet over medium-low heat until crisp. Drain on a paper-towel lined plate. Remove all but 1 tablespoon of the bacon grease from the skillet and reserve (keep refrigerated) for another use.
  3. Squeeze spinach in between a few paper towels to remove excess moisture.
  4. Add onion to the skillet with the 1 tablespoon of bacon grease, season with Kosher salt, and cook for 4-6 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add spinach and cook just until mixture is warmed through, about 1 minute.
  5. In a medium mixing bowl, lightly beat the eggs, then stir in half and half, cheese, bacon, and spinach mixture. Season with Kosher salt and freshly ground pepper. Pour egg mixture over hashbrown crust and cook in 350°F oven for 30 to 35 minutes, until quiche is light golden brown on top.
  6. Transfer to a cooling rack and let cool for at least 10 minutes before slicing and serving. Alternatively, let cool completely, refrigerate, and reheat in a 350°F oven.

 ore-ida shredded hash brown potatoes at walmart

I found my Ore-Ida Shredded Hash Brown Potatoes at Walmart. #CollectiveBias #OreIdaHashBrown

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  1. CHRIS! I am obsessed with this. HASHBROWN CRUST?! WHAT! That is genius…with bacon. and eggs and ohmygosh. I’ll calm down soon…but this looks super fab! Pinned

  3. Pretty sure everything needs to have a hash brown crust now. Seriously, what an ingenious idea! I’ve never made a quiche before, but when I do, I feel like it needs to be this one. This looks incredible! 🙂

  5. Ahhh…. Hashbrown crust sounds awesome. And how can you go wrong with bacon for breakfast??? 🙂
    Have a beautiful weekend Chris!

  6. Alpha is very pleased with what he sees, you did good Sitting-Wolf [I hope you like your new wolk-pack name ;)]
    This is the perfect food to bring next time we’re going hunting. Alpha is happy with you.

    PS as you can notice I’m taking seriously the whole wolf-pack thing and btw, Alpha talks in the third person!

    • Sitting-wolf is honored that Alpha has spoken so highly of him. Sitting-wolf is much better name than Squatting Squirrel, so I’ll take it. Hahahaha love that you’re taking your role so seriously.

  7. This sounds perfect for Easter brunch, which is also a tradition in our family too. There is also always those purple pickled eggs and deviled eggs…and then egg salad the day after. EGG OVERLOAD!!!! So hashbrown crust sounds amazing. Nicely done 🙂

      • My Aunt is really the one who made them…but I did try throwing three boiled eggs in a jar of some of my pickled beets (no onions…I think there is supposed to be onions) I’ll let you know if they come out good…if not I’ll get the recipe from my Aunt.

  8. This looks fabulous! I usually make a crustless quiche but I love how you added shredded potatoes for the crust.
    I’m Greek so we go full out on the Greek food…lamb, postitsio…the works! Your brunch tradition sounds lovely. I love family time over food. 🙂

  11. This is such a great idea! How have I never thought to use hash browns as the crust? That’s way better than dough. This is seriously genius Chris!

    • Thanks Natalie! I think so too… I’m not a fan of quiche crust normally to be honest. This hashbrown crust is easy crispy deliciousness 🙂

  13. Seriously? Quiche with a hash brown crust! Well, I’m certainly not going to rain on your parade, Chris, because I’ve never heard of that. Sounds wonderful, though!
    I’ve had mixed results with quiche in the past … perhaps I should give this one a whirl!

  15. A hash brown crust is an awesome idea! I honestly don’t even remember the last time I made a quiche … it’s been a longggg time.

    We don’t have too many easter traditions … it’s the one holiday that we seem to bop around and do different things each year!

  16. HASHBROWN CRUST?! My mind is blown in such a good way. Definitely pinning this beauty and coming back to it ASAP. Love it! And you’re writing in this post is cracking me up! Hope you have a great weekend, Chris!

  18. I’ll echo the sentiments above…hashbrown crust?!? Whoa! And I LOL’ed at “jerkface stupid quiche”. Some foods in my kitchen have been called that before (macarons, looking at you). This looks perfect for Easter brunch. Our family traditionally eats pizza rustica, an ultra rich egg dish with ham, pie crust, cheese, etc. AKA all the good stuff that thankfully we only indulge in once a year. This quiche though – I’d make this year-round! 🙂

  19. I never get quiche right either so I live permanently scared to give it another go haha ;-( This one looks delish enough to make me want to try it! The hashbrowns crust sounds unreal! xx

  21. Woah…this looks really tasty. As in, I want it in my kitchen right now. I’m whipping up something this week with aforementioned hash browns, too. 🙂 And good use of the y’all…I approve.

  24. Hashbrown crust!! I want this now. This is an awesome recipe. I love quiche, but I know my husband will love this one even more. I can’t wait to try this. Pinning!!

  25. Um, I definitely would not have thought to make a hash brown crust!! Such a great idea! This looks delicious – what a great thing to make for Easter (or any!) brunch!

  27. Way to ROCK these photos! I can not make a quiche look good and you made it look so appetizing! Love that it’s also GF and has bacon – yum!

  28. Oh yummmmm! This looks amazing! I love that it’s Gluten-free (I’m intolerant)… and it looks so delicious! Love your photography as well! so pretty 🙂

  29. What a scrumptious and beautiful looking quiche, Chris! Love the hash brown crust, just perfect for Easter or any Brunch for that matter 🙂

  30. I absolutely love using potato crusts for my quiches. I’ve always used fresh shredded potato but I think using the hash browns is a GREAT idea! The quiche looks excellent.

  31. What’s not to love???? The crust sounds amazing! And I cannot resist a spinach quiche…plus the bacon is an extra bonus 🙂

  33. Aughhhhh! This hashbrown crust quiche is BRILLIANT!!! And, I love, love, love quiche for breakfast. One of my favorite treats that I don’t make nearly often enough. And for the quiche that didn’t work out??? I agree with you!…”Jerkface stupid quiche”. Hahahaha! I LOL’d at that! 🙂 Pinned!

  34. we are seriously kindred spirits because 1- I absolutely die for quiche!! and 2- I’ve made it before with a hashbrown base and it is unreal!! this looks seriously ah-mazing, your fam is going to crush this Easter morning for sure!

  35. This Quiche looks SO GOOD! So I have a confession. Until recently, I didn’t realize that Ore-Ida potato products were gluten-free. Lots of companies add yucky things to their products so it’s not always easy to know what’s good and what isn’t. I LOVE that these are G-Free so I can safely feed them to my gluten allergic family. #client

  36. Came out great. I assumed the 1c cheddar cheese went into the egg mixture at the end.

    ★★★★

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