Simple Veggie Quiche with Hashbrown Crust

If you ask me, hashbrowns belong on more than just the breakfast plate.

This veggie quiche swaps out the typical pastry crust for a crispy hashbrown base that adds a satisfying crunch to every bite. Shredded potatoes get pressed into a pan and baked until golden, creating the perfect foundation for a creamy egg filling.

The quiche is packed with your choice of cooked vegetables—think broccoli, bell peppers, or spinach—and gets a boost from nutty Gruyere and Parmesan cheese. Heavy cream mixed into the eggs makes the filling rich and smooth.

It’s a great dish for brunch or a simple dinner, and you can easily customize it with whatever vegetables you have on hand.

What Kind of Potatoes Should I Use?

For the hashbrown crust, you’ll want to use starchy potatoes like russets or Yukon golds. Russets are the classic choice because they get really crispy on the outside while staying tender inside, plus they have less moisture which helps the crust hold together better. Yukon golds work great too and add a slightly buttery flavor to your crust. Avoid waxy potatoes like red potatoes or fingerlings since they don’t crisp up as well and can make your crust a bit soggy. Whatever you choose, make sure to squeeze out as much moisture as possible after shredding – this is the key to getting that perfectly crispy, golden crust.

Options for Substitutions

This quiche recipe is really forgiving when it comes to swapping ingredients:

• Potatoes: Any potato works here – russets, Yukon golds, or red potatoes all make a great crust. You can even use frozen hash browns straight from the bag if you’re short on time. Just thaw and squeeze out excess moisture before using.
• Heavy cream: Half-and-half or whole milk can replace heavy cream if you want something lighter. The quiche will still turn out creamy, just slightly less rich.
• Gruyere or cheddar: Pretty much any melting cheese works – Swiss, Monterey Jack, mozzarella, or even a Mexican blend. Pick whatever you have in your fridge or what sounds good to you.
• Vegetables: Use whatever veggies you like or need to use up. Broccoli, bell peppers, spinach, tomatoes, or onions all work great. Just make sure to cook them first to remove excess moisture.
• Parmesan cheese: If you don’t have Parmesan, you can skip it or use a bit more of your main cheese instead. Pecorino Romano also works as a substitute.
• Olive oil: Butter or any neutral cooking oil like vegetable or canola oil works just as well for the crust.

Watch Out for These Mistakes While Baking

The biggest mistake people make with hashbrown crusts is skipping the soaking step or not squeezing out enough water from the shredded potatoes – excess moisture will prevent your crust from getting crispy and golden, so use a clean kitchen towel to wring out as much liquid as possible.

Another common error is underbaking the crust before adding the egg mixture, which leads to a soggy bottom instead of that satisfying crunch you’re after.

When adding your cooked vegetables, make sure they’re completely cooled and patted dry, otherwise they’ll release water into the custard and create a watery quiche.

Finally, resist the urge to crank up the oven temperature to speed things along – baking at a steady 400°F ensures the eggs cook evenly without the edges turning rubbery while the center stays runny.

What to Serve With Veggie Quiche?

This veggie quiche with its crispy hashbrown crust is pretty filling on its own, but I love pairing it with a simple mixed green salad dressed with a light vinaigrette to balance out the richness. Fresh fruit like sliced melon, berries, or a fruit salad also works great, especially if you’re serving this for brunch. If you want something a bit heartier, try adding some crispy bacon or breakfast sausage on the side, or even a dollop of sour cream and fresh chives on top of each slice. A basket of warm croissants or buttered toast rounds out the meal nicely if you’re feeding a crowd.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store slices in an airtight container. The hashbrown crust might soften a bit over time, but it still tastes great for breakfast or lunch throughout the week.

Freeze: You can freeze the whole quiche or individual slices for up to 3 months. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. I like to freeze individual portions so I can grab just what I need for a quick meal.

Reheat: Warm up slices in the oven at 350°F for about 15-20 minutes, or in the microwave for 1-2 minutes until heated through. The oven method helps crisp up that hashbrown crust a bit, which is nice. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 110-125 g
• Carbohydrates: 130-150 g

Ingredients

For the crust:

• black pepper to taste
• 2 lb potatoes (russet or Yukon gold, shredded into thin strands)
• 4 tbsp olive oil (or any neutral oil like canola)
• salt to taste
• 1/2 small yellow onion (finely minced)

For the filling:

• 3 oz shredded Gruyere cheese
• 1/2 cup heavy cream (makes it extra creamy and rich)
• salt to taste
• 8 eggs (room temperature for even cooking)
• black pepper to taste
• 3 tbsp Parmesan cheese (freshly grated preferred for more flavor)
• 8 oz cooked vegetables (broccoli, bell peppers, spinach, or any combination)

Step 1: Prepare the Hashbrown Crust Base

• 2 lb potatoes, peeled and shredded
• 1/2 small yellow onion, finely minced
• 2 tbsp olive oil
• salt to taste
• black pepper to taste

Peel and shred the potatoes into thin strands using a box grater or food processor.

Soak them in cold water for 30 minutes to remove excess starch—this prevents the crust from becoming soggy and helps it crisp up beautifully.

After soaking, drain thoroughly and squeeze the potatoes dry in a clean kitchen towel or cheesecloth to remove as much moisture as possible.

Finely mince the onion and combine it with the dried potatoes, 2 tablespoons of oil, salt, and black pepper in a large bowl, mixing until evenly distributed.

Step 2: Bake the Hashbrown Crust

• 2 tbsp olive oil
• potato mixture from Step 1

Preheat your oven to 400°F.

Heat the remaining 2 tablespoons of oil in a 9-10 inch oven-safe skillet over medium-high heat until shimmering.

Add the potato mixture from Step 1 and press it firmly and evenly across the bottom and up the sides of the skillet to form a crust.

Transfer to the preheated oven and bake for 25 minutes until the crust is golden brown and set.

I like to press down on the crust halfway through baking with a spatula to ensure it stays compact and cooks evenly.

Step 3: Prepare the Egg Custard Filling

• 8 eggs, room temperature
• 1/2 cup heavy cream
• 3 tbsp Parmesan cheese, freshly grated
• salt to taste
• black pepper to taste

While the crust bakes, crack the room-temperature eggs into a bowl and whisk them together with the heavy cream, freshly grated Parmesan cheese, salt, and black pepper until well combined and slightly frothy.

The room temperature eggs ensure the custard cooks evenly without developing cold spots.

This step can be done while the crust is in the oven, making efficient use of your time.

Step 4: Assemble and Bake the Quiche

• egg custard mixture from Step 3
• 8 oz cooked vegetables
• 3 oz shredded Gruyere cheese

Remove the crust from the oven and let it cool for 2-3 minutes.

Pour the egg custard mixture from Step 3 over the warm crust, being careful not to spill.

Distribute the cooked vegetables evenly across the top, then sprinkle the shredded Gruyere cheese over the entire surface.

Return the skillet to the oven and bake for 25 minutes until the eggs are just set but still slightly creamy in the center—the quiche will continue to cook slightly from residual heat as it cools.

I find that a little jiggle in the very center is perfect; it means the quiche will be moist and tender rather than rubbery.

Step 5: Rest and Serve

Remove the quiche from the oven and let it rest for 5-10 minutes before slicing.

This resting time allows the eggs to finish setting gently and makes the quiche easier to slice cleanly.

Slice into wedges and serve warm or at room temperature.

Simple Veggie Quiche with Hashbrown Crust

Delicious Simple Veggie Quiche with Hashbrown Crust recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 8 slices

Calories 1900 kcal

Ingredients

  

For the crust:

• black pepper to taste
• 2 lb potatoes (russet or Yukon gold, shredded into thin strands)
• 4 tbsp olive oil (or any neutral oil like canola)
• salt to taste
• 1/2 small yellow onion (finely minced)

For the filling:

• 3 oz shredded Gruyere cheese
• 1/2 cup heavy cream (makes it extra creamy and rich)
• salt to taste
• 8 eggs (room temperature for even cooking)
• black pepper to taste
• 3 tbsp Parmesan cheese (freshly grated preferred for more flavor)
• 8 oz cooked vegetables (broccoli, bell peppers, spinach, or any combination)

Instructions

 

• Peel and shred the potatoes into thin strands using a box grater or food processor. Soak them in cold water for 30 minutes to remove excess starch—this prevents the crust from becoming soggy and helps it crisp up beautifully. After soaking, drain thoroughly and squeeze the potatoes dry in a clean kitchen towel or cheesecloth to remove as much moisture as possible. Finely mince the onion and combine it with the dried potatoes, 2 tablespoons of oil, salt, and black pepper in a large bowl, mixing until evenly distributed.
• Preheat your oven to 400°F. Heat the remaining 2 tablespoons of oil in a 9-10 inch oven-safe skillet over medium-high heat until shimmering. Add the potato mixture from Step 1 and press it firmly and evenly across the bottom and up the sides of the skillet to form a crust. Transfer to the preheated oven and bake for 25 minutes until the crust is golden brown and set. I like to press down on the crust halfway through baking with a spatula to ensure it stays compact and cooks evenly.
• While the crust bakes, crack the room-temperature eggs into a bowl and whisk them together with the heavy cream, freshly grated Parmesan cheese, salt, and black pepper until well combined and slightly frothy. The room temperature eggs ensure the custard cooks evenly without developing cold spots. This step can be done while the crust is in the oven, making efficient use of your time.
• Remove the crust from the oven and let it cool for 2-3 minutes. Pour the egg custard mixture from Step 3 over the warm crust, being careful not to spill. Distribute the cooked vegetables evenly across the top, then sprinkle the shredded Gruyere cheese over the entire surface. Return the skillet to the oven and bake for 25 minutes until the eggs are just set but still slightly creamy in the center—the quiche will continue to cook slightly from residual heat as it cools. I find that a little jiggle in the very center is perfect; it means the quiche will be moist and tender rather than rubbery.
• Remove the quiche from the oven and let it rest for 5-10 minutes before slicing. This resting time allows the eggs to finish setting gently and makes the quiche easier to slice cleanly. Slice into wedges and serve warm or at room temperature.