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Dairy-Free Gluten-Free Quiche

Dairy-Free Gluten-Free Quiche (Hash Brown Crust)

Kayla
This Dairy-Free Gluten-Free Quiche is a delicious and savory breakfast that can be made ahead of time and served as a quick breakfast for the week ahead. It uses sautéed onions and bacon, which adds a delicious depth of flavor, and vegan cheddar style shreds to give it a nice and cheesy addition. Enjoy!
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Breakfast
Cuisine American
Servings 8 slices
Calories 220 kcal

Ingredients
  

Hash Brown Crust

  • 3 cups frozen hash browns
  • 3 tablespoons olive oil extra virgin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Filling

  • 4 strips bacon
  • 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

Instructions
 

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.

The Filling

  • 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!

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 19gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 123mgSodium: 394mgPotassium: 302mgFiber: 2gSugar: 0.5gVitamin A: 530IUVitamin C: 8mgCalcium: 80mgIron: 2mg
Keyword dairy-free breakfast, dairy-free gluten-free quiche, dairy-free quiche, gluten-free breakfast, gluten-free quiche
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