Make an easy gluten-free bacon and cheddar quiche with a crispy hash brown crust, creamy egg filling, sharp cheese, and fresh scallions.
This Easy Gluten-Free Bacon and Cheddar Quiche with Hash Brown Crust combines a crisp, golden potato shell with a rich and creamy egg filling. Smoky bacon, sharp cheddar cheese, Dijon mustard, and fresh scallions give every slice a delicious balance of savory flavors.
Instead of a traditional pastry crust, this gluten-free quiche begins with frozen shredded hash browns or tater tots. Melted butter, garlic powder, and cheddar cheese help the potatoes form a sturdy crust that becomes crisp around the edges while remaining tender beneath the filling.
Serve this hearty quiche for a weekend breakfast, holiday brunch, casual lunch, or comforting dinner. Its impressive springform-pan presentation also makes it a beautiful centerpiece for Easter, Mother’s Day, Christmas morning, and other special occasions.
Directions
Step 1: Preheat the Oven
Preheat the oven to 425°F. Grease a 9-inch springform pan with gluten-free nonstick cooking spray, checking the product label if needed. Place the pan on a large baking sheet to catch any drips during baking.
Step 2: Soften the Hash Browns
Place the slightly thawed shredded hash browns or tater tots in a large microwave-safe bowl. Microwave on high for 2 to 3 minutes, or until softened enough to mix and shape.
Step 3: Prepare the Potato Crust
Add the melted butter, garlic powder, and 1 cup of shredded sharp cheddar cheese to the potatoes. Season with kosher salt and freshly ground black pepper. Stir until the ingredients are evenly combined.
Step 4: Shape the Crust
Transfer the potato mixture to the prepared springform pan. Press it firmly and evenly across the bottom and up the sides of the pan.
Bring the crust to approximately 1/2 inch below the top edge of the pan.
Fill in any thin areas or cracks so the egg filling will remain inside the crust.
Step 5: Bake the Crust
Bake the hash brown crust for 35 to 40 minutes, or until it is golden brown and crisp around the edges.
Remove the crust from the oven and reduce the oven temperature to 375°F.
Step 6: Prepare the Egg Mixture
Place the cornstarch and 1 egg in a large mixing bowl. Whisk until smooth and no visible lumps of cornstarch remain.
Add the remaining 5 eggs, sour cream, whole milk, and Dijon mustard.
Whisk until the mixture is smooth, creamy, and fully combined. Season with kosher salt and freshly ground black pepper to taste.
Step 7: Cook the Bacon
Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for 6 to 8 minutes, or until it begins to crisp.
Step 8: Add the Scallions
Add the white portions of the scallions and half of the green portions to the skillet. Cook for another 1 to 2 minutes, or until the scallions soften and the bacon becomes crisp.
Transfer the bacon and scallion mixture to a paper towel-lined plate and allow the excess grease to drain. Reserve a small amount of the uncooked green scallions for garnishing the finished quiche.
Step 9: Assemble the Quiche
Sprinkle 1 cup of the shredded cheddar cheese evenly over the bottom of the baked hash brown crust.
Spread the drained bacon and scallion mixture over the cheese. Scatter the remaining uncooked green scallions, except for the reserved garnish, over the bacon.
Slowly pour the egg mixture into the crust. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Step 10: Bake the Quiche
Bake at 375°F for 40 to 50 minutes. The filling should be set around the edges but still jiggle slightly in the center when the pan is gently shaken.
If the potato crust begins browning too quickly, loosely cover the edges with aluminum foil while the filling finishes baking.
Step 11: Cool the Quiche
Remove the quiche from the oven and allow it to cool in the pan for 30 minutes. This resting time helps the filling finish setting and makes the quiche easier to slice.
Run a thin knife carefully around the inside edge of the springform pan.
Release and remove the sides of the pan.
Step 12: Garnish and Serve
Sprinkle the reserved green scallions over the top. Cut the quiche into slices and serve warm for breakfast, brunch, lunch, or a holiday meal.
Notes
Frozen shredded hash browns produce a rustic potato crust with crisp strands. Tater tots create a slightly thicker, more uniform crust. Either option should be thawed enough to press firmly into the pan.
Press the potato mixture firmly into the bottom and sides of the pan.
Filling thin areas and cracks helps prevent the liquid egg mixture from leaking.
Cook the bacon until crisp and drain it well before adding it to the quiche.
Excess bacon grease can make the filling oily and may soften the potato crust.
Sharp cheddar provides a bold cheese flavor, but mild cheddar, white cheddar, Monterey Jack, or a combination of cheeses may be used.
For additional flavor, add cooked mushrooms, wilted spinach, roasted peppers, or diced ham. Cook vegetables first and remove as much excess moisture as possible before adding them to the filling.
The quiche can be prepared in advance. Let it cool completely, cover it, and refrigerate it for up to 4 days.
To reheat the quiche, place it in a 325°F oven for approximately 15 minutes, or until heated through. Individual slices may require less time.
Store leftovers in an airtight container in the refrigerator. For the best texture, reheat the quiche in the oven instead of the microwave so the potato crust can regain some of its crispness.
A springform pan creates tall, attractive slices and makes the finished quiche easier to remove. Keep the pan on a baking sheet throughout baking in case a small amount of butter or filling escapes.
Although the main ingredients are naturally gluten-free, packaged hash browns, tater tots, Dijon mustard, cornstarch, bacon, shredded cheese, and nonstick cooking spray can vary. Check every label for appropriate gluten-free labeling and avoid cross-contact when serving someone with celiac disease or gluten sensitivity.
