This Gluten-Free Hash Brown Crusted Bacon and Cheddar Quiche is the ultimate savory breakfast, brunch, or holiday gathering dish. Crispy golden hash browns create a delicious gluten-free crust that surrounds a rich and creamy filling packed with smoky bacon, sharp cheddar cheese, eggs, and fresh scallions. Whether you are serving it for a weekend brunch, meal prepping for the week, or entertaining guests, this hearty quiche delivers incredible flavor in every bite.
Unlike traditional quiche recipes that use a flour-based pastry crust, this version features a crispy potato crust that is naturally gluten-free and wonderfully satisfying. The combination of creamy eggs, tangy sour cream, sharp cheddar, and savory bacon creates a comforting dish that is perfect for any occasion.
Prep Time
25 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 55 minutes
Yield
10 to 12 servings
For the Hash Brown Crust
2 (20-ounce) bags frozen shredded hash browns or frozen tater tots, thawed slightly
1 stick unsalted butter, melted
1 teaspoon garlic powder
1 cup shredded sharp cheddar cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Quiche Filling
2 cups shredded sharp cheddar cheese, divided
1 tablespoon cornstarch
6 large eggs
2 cups sour cream
1 cup whole milk
2 tablespoons Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
8 ounces bacon, cut into 1-inch pieces
1 bunch scallions, thinly sliced, white and green parts separated
Preheat the Oven
Preheat the oven to 425°F.
Grease a 9-inch springform pan with nonstick cooking spray and place the pan on a large baking sheet.
Prepare the Hash Brown Crust
Place the hash browns in a large microwave-safe bowl. Microwave on high for 2 to 3 minutes, or until slightly softened.
Add the melted butter, garlic powder, and 1 cup shredded cheddar cheese. Season generously with salt and black pepper. Stir until evenly combined.
Transfer the mixture to the prepared springform pan. Firmly press the hash browns across the bottom and up the sides of the pan, creating an even crust. Ensure the crust reaches about ½ inch from the top edge of the pan and fill in any cracks.
Bake for 35 to 40 minutes, or until the crust is golden brown and crisp around the edges.
Reduce the oven temperature to 375°F.
Prepare the Egg Mixture
In a large mixing bowl, whisk together the cornstarch and 1 egg until smooth.
Add the remaining 5 eggs, sour cream, milk, and Dijon mustard. Whisk until fully combined and creamy.
Season with salt and freshly ground black pepper to taste.
Cook the Bacon and Scallions
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.
Add the white scallion portions and half of the green scallions. Continue cooking for 1 to 2 minutes until the scallions soften and the bacon becomes fully crisp.
Transfer the mixture to a paper towel-lined plate to drain excess grease.
Assemble the Quiche
Sprinkle ½ cup of the shredded cheddar cheese evenly across the bottom of the baked hash brown crust.
Spread the bacon and scallion mixture evenly over the cheese layer.
Scatter the remaining uncooked green scallions over the bacon.
Slowly pour the egg mixture into the crust.
Top with another ½ cup of shredded cheddar cheese.
Bake the Quiche
Bake for 40 to 50 minutes, or until the filling is set around the edges and only slightly jiggles in the center when gently shaken.
Remove the quiche from the oven and allow it to cool in the pan for 30 minutes.
Run a knife around the edge of the springform pan before releasing and removing the sides.
Sprinkle the remaining scallions over the top before serving.
Serve
Slice and serve warm for breakfast, brunch, lunch, or a special holiday meal.
For a tater tot crust variation, replace the shredded hash browns with thawed tater tots and press them firmly into the pan before baking.
The quiche can be prepared in advance. Allow it to cool completely, then cover and refrigerate for up to 4 days.
To reheat, place the quiche in a 325°F oven for approximately 15 minutes, or until heated through.
For extra flavor, add sautéed mushrooms, spinach, roasted peppers, or diced ham to the filling.
A springform pan helps create tall, beautiful slices and makes serving easier.
Store leftovers in an airtight container in the refrigerator for best freshness.
