I didn't used to be a very big fan of quiche. I like everything that goes in it, yet something about it just wasn't right for my taste. My friend Meredith had been asking me for months to make a quiche and blog it. And months later, out of the blue, I thought to myself in wonder "a quiche with a hash brown crust" the perfect combination that I could support. After a couple of attempts to make it just right, I really surprised myself. Here's my Dairy-Free Gluten-Free Quiche!
For the Crust
Hash browns- shredded and frozen.
Salt and pepper
For the Filling
Onions- sautéed onions really add a delicious depth of savory flavored goodness!
Dairy-Free Cheddar Shreds- I use Daiya. It tastes delicious and melts very nicely. You can use your favorite tasting cheddar style shreds.
Fresh spinach for a healthy green touch.
Almond milk- unsweetened and unflavored. I like to use my homemade almond milk!
Cayenne pepper- optional.
Bacon- you can swap the bacon for ham or cooked ground sausage. If you are vegetarian and do not eat meat, you can simply replace it for veggies of your choice such as mushrooms!
Milk- you can use any unsweetened and unflavored plant milk of your choosing, as long as you like the taste of it. Some options would be oat milk or coconut milk (from the carton. Not the can).
Onion- if you aren't a fan of onions you can replace it with veggies of your choosing.
Spinach- fresh kale is a fantastic superfood that can be used in place of spinach.
Preheat the oven to 425 degrees Fahrenheit.
In a mixing bowl, mix the frozen hash browns, olive oil, plus the salt and pepper and mix until well combined.
Transfer to an oiled 9 inch pie pan and firmly press the hash browns into the pan, pushing it up the sides.
Bake for 30 minutes, remove from the oven, and then turn the oven down to 350 degrees Fahrenheit.
Dice the bacon into small pieces and cook in a skillet until nice and crispy (at least 10 minutes). Then wrap in paper towels to absorb the grease.
I prefer to remove the bacon grease from the skillet afterwards, replacing it with olive oil to cook the onions.
Sautee the onions with the olive oil and add a little salt to them. Cook until translucent. About 7-10 minutes.
Let everything cool down a bit before mixing together the add ins. You can start this process while the hash brown crust is cooking.
Mix the dairy-free cheddar shreds, bacon, onions and fresh spinach leaves in a bowl.
Spread the mixed add-ins over the hash browns and press down into the crust.
Mix together the eggs, almond milk, salt and cayenne pepper in a bowl.
Pour the egg mixture into the pan. The contents in the pan should not be hot.
I like to go in and push down any pieces of spinach that are sticking out, making sure all pieces are wet with the egg mixture.
Bake at 350 degrees Fahrenheit for about 40-45 minutes
Serve warm and enjoy!
Store in the refrigerator either wrapped tightly in plastic wrap or store in an airtight container.
There it will be good for about 3-4 days.
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❓Frequently Asked Questions
Yes. Skip the instructions for the crust and spray the dish with oil before baking.
Yes. Let it completely cool before freezing. Either place it in a freezer safe ziplock bag or find a freezer safe container to store it in. When you're ready to eat it, leave it in the refrigerator to thaw overnight. Follow the next steps below for reheating a quiche.
Remove the whole quiche from the refrigerator and let it come to room temperature so that it gets reheated evenly. Set the oven temperature to 350 degrees Fahrenheit.
Once the oven reaches 350 degrees Fahrenheit, cover it with foil and bake for about 25 minutes or until heated through. The inside should be at least 165 degrees F and no more than 185 degrees Fahrenheit. I use this kitchen thermometer linked here below. If you aren't baking the entire quiche, it may not take the full 25 minutes.
If you make this homemade Dairy-Free Gluten-Free Quiche, be sure to leave a review and let me know if you enjoyed it! You can also tag me on Instagram @thedairyfreemenu. I love to hear from you!
Dairy-Free Gluten-Free Quiche (Hash Brown Crust)
Hash Brown Crust
- 3 cups frozen hash browns
- 3 tablespoons olive oil extra virgin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 strips bacon
- ⅓ cup onion finely chopped
- 1 teaspoon olive oil
- 1 cup dairy-free cheddar shreds I use Daiya
- 1 cup fresh spinach chopped in small pieces
- 6 eggs
- 1 cup unsweetened/unflavored almond milk
- ¼ teaspoon salt
- pinch of cayenne pepper omit if sensitive to heat
Hash Brown Crust
- Preheat the oven to 425 degrees Fahrenheit.
- In a mixing bowl, mix the frozen hash browns, olive oil and the salt and pepper.
- Press firmly in the bottom of an oiled 9 inch pie dish, pushing the hash browns up the sides.
- Bake for 30 minutes then take it out and turn the oven down to 350 degrees Fahrenheit.
- While that's in the oven, you can begin cooking the bacon. Cut it into small pieces and cook for at least 10 minutes on the skillet over medium-high heat. You want it to get nice and crispy. Then remove from the skillet and place over paper towels to absorb some of the grease.
- I prefer to throw out the bacon grease rather than cook the onions in it. That's up to you. Either very finely chop the onions or toss them in a food processor and process until finely chopped.
- Sautee in the skillet over medium-high heat with the olive oil and a pinch of salt. This helps draw out the water from the onions. Let cook until soft and translucent, about 7-10 minutes.
- In a small mixing bowl, mix the shredded dairy-free cheddar, chopped spinach leaves, sautéed onions and cooked bacon.
- Pack it tightly on top of the hash brown crust (the crust should be warm, not hot, neither should the mixture).
- Whisk the eggs, almond milk, salt and cayenne pepper and pour it over the cheese mixture. Make sure to push any pieces of spinach into the egg mixture so that it all gets coated.
- Bake at 350 degrees Fahrenheit for 40-45 minutes.
- Serve warm and enjoy!
**Note: Nutrition label is only an estimate. Amounts may vary.