We are well into spring now and people are starting to think about outdoor picnics, brunches and pot lucks. This quiche fits all those bills perfectly. It's a great dish for entertaining at home or taking on the road. Take a look!
You may remember me talking about my failed success at gluten free baking a while back. If not, you can click here to read about that if it peeks your interest. I call it a failed success because it was still eaten which makes it successful. However, they didn't taste great so that's the fail part. I am still considering having another go, we'll see.
In the meantime, this was something else I was working on to meet gluten free needs. I knew in my mind there was no way on planet earth that I was going to be able to make a gluten free pastry that was going to be edible. No chance of that happening for me. I'm going to go a tiny stretch further and say that I have only tasted gluten free pastry a few times and I'm not keen lets just say.
So, I had to come up with another alternative, a flourless alternative. So I got to thinking.
Not too long before making this quiche, I had made hash browns. Not something I really make, but but mood struck and I had a go. They were a huge success and I find myself making them every so often now. I think they are a great addition to any breakfast table. Or lunch, for that matter. Anyway, I got to thinking about them and if they could be turned into a crust. You guessed it, a million other people have already done it.
I searched hash brown crust and, like always, got too many hits to count. It was in fact already a thing. I didn't just reinvent the wheel. Or maybe I had...ha! I looked through the first two or three to see what people were saying about this type or crust. All seems pretty positive. So, I decided that was my best way forward. I didn't choose a recipe but just kind of did it my own way. However, I am pretty sure all the methods are pretty much the same anyway, give or take.
I already had hash browns made and in the freezer, so it made this light work for me this time around. Making your own hash browns is a whole other step which makes this quiche quite involved. So, you can just as easily buy your own. In the recipe below the prep and cooking time does not allow for the making of the hash browns in case you were wondering. If you want to make your own, click here for the hash brown recipe.
Let's talk about the quiche.
If you like quiche, you will like it no doubt. Although I always have used a pastry crust in the past, this hash brown crust turned out great. I mean it wasn't pastry, but it wasn't trying to be. I thought it was a huge success and will be making it again.
If you are not used to making quiche or think they are tricky, they aren't at all. This one is super easy to put together once you have your crust sorted out. The filling itself takes no time at all really. It is pretty much just frying onions and whisking eggs. Easy.
The key to knowing when a quiche is done (because nobody wants to eat raw eggs), is that will be set and not jiggly in the centre. If you notice it is but yet it's browning too quickly, just place a sheet of aluminium foil over the top and let it finish cooking. I have to do this from time to time when making quiche.
Apart from that, not much else to say. And like I said earlier, it's a great make ahead dish to keep in mind for spring and summer entertaining.
Happy cooking friends!
Spinach Quiche with a Hash Brown Crust
Serves 12 / Prep time: 20 minutes / Cook time: 1 hour
For the filling:
1 Cup/240 ml of heavy cream
1 onion, diced
2 Cups/60 grams spinach, roughly chopped
1 Cup/180 grams of parmesan cheese
Salt and pepper
1 Tablespoon of olive oil
For the hash brown crust:
12 Hash browns (equivalent to one bag if you are buying them in the freezer)
2 Tablespoons butter
Fresh chives, chopped (optional)
Preheat oven to 350 degrees F. Grease a 9 inch quiche pan and set aside.
First make the crust. Squeeze out extra water from the hash browns by putting them in a kitchen towel and squeezing out extra water. Then put them into a large bowl with the butter, egg, salt and pepper. Using your hands, mix it together until it is completely combined.
Transfer this to your prepared quiche pan. Flatten it out completely covering the bottom and up the sides of the pan. Press it firmly into place. Bake for about 15 minutes or until it has set. Remove from oven and set aside.
In a skillet set over medium heat, add the olive oil and butter. Cook over medium heat for about 5 - 8 minutes until they have completely softened. Add the spinach and stir until wilted. Remove from heat.
Whisk together the cream and eggs and season with salt and pepper. Stir in parmesan cheese.
Pour the egg mixture into the prepared crust. Evenly spoon over the spinach mixture. Bake in a preheated oven for 40-50 minutes or until it has set completely. Remove from oven and leave on a wire rack to cool.
Garnish with fresh chives. Can be served hot or at room temperature.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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