(Disclosure: I am a member of the Cabot Cheese Board, and they sent me the cheese I used in this recipe) This quiche is out. of. control. It’s outtacontrol. My husband and I ate it in two days. And every bite sounded like this: “oh my god this is so good.” A member of my family is currently eliminating a type of highly fermentable sugar called oligosaccharides, which we think is the cause of his stomach aches. It’s found in wheat, onions, and garlic among other foods, which means a regular crust was out of the question. You know how when you’re faced with a challenge, it often forces you to get creative? Well, that’s how I came up with the hash brown crust. And I think you’re going to love it.
Right before adding the sautéed vegetables and egg custard
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- 16 ounces frozen hash browns, defrosted
- 3 tablespoons olive oil, divided
- Salt and pepper
- cooking spray
- 4 slices turkey bacon, chopped
- 2 cups chopped raw vegetables e.g., green peppers, button mushrooms, zucchini
- 3 large eggs
- 1 1/2 cups 2% milk I use lactose-free milk
- 2/3 cup shredded cheddar, divided
Ingredients
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- Preheat the oven to 425 degrees F
- Combine hash browns, 2 tablespoons olive oil, and salt and pepper in a mixing bowl
- Grease a 9" pie plate with cooking spray and add the hash brown mixture, pressing evenly into the pie plate to form a pie crust. Cover the bottom and sides
- Bake for 25-30 minutes or until edges are golden brown. Reduce heat to 350 degrees F
- Meanwhile, in a non-stick skillet, sauté turkey bacon over medium high heat until brown (add a little olive oil if needed). Remove from the pan and set aside
- Add remaining tablespoon oil to the skillet and sautee chopped vegetables over medium high heat about 5 minutes, until tender. Dry the vegetables by wrapping in paper towel and gently squeezing - try to get them as dry as possible
- Add 1/3 of the shredded cheese and all of the turkey bacon to the bottom of the pre-baked crust
- Spread the cooked vegetables evenly on top and sprinkle with another 1/3 of the cheese
- Combine eggs, milk, salt and pepper and whisk until frothy. Pour egg custard into the crust
- Top with remaining cheese
- Bake for 40-50 minutes at 350 degrees F or until a knife inserted into the center comes out clean. Quiche should be firm on top but still jiggle a little when you shake the pan
- Let cool for 10 minutes before serving
If you have trouble digesting lactose, you can absolutely still make this recipe. I used lactose-free milk and cheddar is naturally very low in lactose!
Freshly shredded Cabot Extra Sharp Cheddar
All Done
Wait, where did it all go??
Caroline is a freelance writer, nutrition communication consultant, and counselor with a holistic approach to healthy living. 
This looks delicious, Caroline! I’m always looking for brunch recipes so I’ll be adding this one to the list!
Wow, such a great idea! I love the thought of using hash browns instead of a traditional crust. I’ll definitely be trying this one out 🙂
We’re making this for Thanksgiving morning brunch 🙂 Can’t wait to try it! Hope the move went well!! xoxo