Hashbrowns make a crisp and golden crust in this easy mushroom quiche! If you're craving quiche but don't want to deal with pie crust, this is a great alternative.
Using hashbrowns as a quiche crust instead of pie crust is one of those tricks that I wish I'd known years ago. I use hashbrowns as the base of my favorite breakfast egg casserole, so it only makes sense to use them in a quiche!
The hashbrowns are baked in the pie dish before adding the egg filling, which ensures a crisp and sliceable crust. I try to avoid extra steps in recipes, but this one is really necessary!
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Why this recipe works
- Hashbrowns create a firm, golden crust when tossed with a bit of oil and baked in a pie plate.
- This recipe is great for breakfast meal prep. While testing it, I had it for breakfast every day of the week and even enjoyed it for lunch!
- I asked on Instagram and about 25% of people wanted a cheese-only quiche and the other 75% wanted to know how to add veggies. So I'm including recipes for both!
Ingredients
- Eggs: Large eggs, cracked into a bowl and whisked until fluffy.
- Milk: I typically recipe test with both soy milk (my go-to in my house) and whole milk. Both work well in this situation. Cream is often used in quiche, which makes it really rich and fluffy, so feel free to use that for a more traditional custardy quiche.
- Hashbrowns: This recipe uses 5 cups or 15 ounces of hashbrowns. Easier yet, buy a one pound bag and use it all.
- Oil: I tested the crust with canola oil and butter and felt that the oil resulted in a more consistently crisp and golden crust.
- Vegetables: Mushroom and spinach are a classic quiche combo. They are first sauteed to concentrate flavor and draw out moisture. See notes for more veggie combos.
Step-by-step instructions
- Preheat the oven to 425F. Defrost the hashbrowns by heating them in the microwave for 2 minutes, or until no longer frozen. Alternatively, let thaw at room temp. Drizzle the hashbrowns with oil.
- Press the hashbrowns into a glass or ceramic 9-inch pie plate. Bake at 425F for 20 to 30 minutes, or until the hashbrowns appear overall golden. I find that 25 minutes is the sweet spot, but depending on the pie dish your hashbrowns may be more or less spread out and need more/less time.
- Meanwhile, whisk together the eggs, milk, salt, and pepper until well combined, about 1 minute. Transfer this to the baked hashbrowns. Sprinkle with cheese.
- Reduce the oven temp to 375F. Bake for 15-20 minutes, or until the center is set and no longer jiggly. It should be puffy in appearance, but note that it will deflate a little when removed from the oven. Remove from the oven, slice, and enjoy!
Cassidy tips
This is one of those recipes that I wrote as a template for you to adjust as you like.
For example, I know I'd love this with sauteed breakfast sausages and peppers and mushrooms, but you might also enjoy it with mozzarella instead of feta. I tested both types of cheese and they both are great, so I can't really see you going wrong with most cheeses!
- Pie dish: I tested this recipe in a 9-inch metal and 9-inch glass pie dish. The metal had some trouble with sticking, even after greasing, so I recommend using a glass or ceramic dish if you have those. Alternatively, cut out a round of parchment paper to cut down on stickage when using metal.
- Add veggies: I recommend sauteing vegetables before adding them. Not only does this add flavor, but it makes it so the veggies don't release liquid and affect the quiche texture.
Storage tips
- Storage: I store leftover quiche in the fridge in the pie plate that it was baked in. Let cool before refrigerating and keep for 4-5 days.
- Reheating: Reheats quickly in the microwave.
- Freezing: I have not tested freezing with this recipe but I typically have great success with freezing egg casseroles, so go ahead!
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Recipe
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Hashbrown Crusted Quiche with Mushrooms
Ingredients
- 15-16 ounces frozen hashbrowns see note #1
- 3 tablespoons canola oil or olive oil; more as needed
- Cajun seasoning optional
- 4 ounces baby bella mushrooms
- 2-3 handfuls spinach
- 2 cloves garlic minced
- ½ teaspoon kosher salt divided
- 6 large eggs
- ½ cup milk see note #2
- ¾ cup feta cheese see note #3
Instructions
- Preheat the oven to 425F. Defrost the hashbrowns by heating them in the microwave for 2 minutes, or until no longer frozen. Alternatively, let thaw at room temp. Drizzle the hashbrowns with oil and sprinkle with Cajun seasoning, to taste.
- Press the hashbrowns into a glass or ceramic 9-inch pie plate. Bake at 425F for 20-25 minutes, or until the hashbrowns are golden at the top edges and starting to turn golden at the center.
- Meanwhile, thinly slice the baby bella mushrooms. Heat a large skillet over medium heat and add a drizzle of oil. Once hot, add the mushrooms. Sauté until golden, 6-8 minutes.Stir in the spinach and garlic and sprinkle with ¼ teaspoon of the salt. Continue cooking until the spinach is wilted, just about a minute.
- In a large bowl, whisk together the eggs, milk, remaining ¼ teaspoon salt, and pepper until well combined, about 1 minute. Transfer this to the baked hashbrowns. Sprinkle with the cooked mushrooms, spinach, and the feta cheese.
- Reduce the oven temp to 375F. Bake the quiche for 15-20 minutes, or until the center is set and no longer jiggly. It should be golden at the edges and puffy in the center, but note that it will deflate a little as it cools. Remove from the oven, slice, and enjoy!
Notes
- Hashbrowns: This is roughly 5 cups of hashbrowns, or half of a standard 30 ounce bag.
- Milk: I tested this recipe with whole milk and soy milk and they yield similar results. Feel free to use whatever type of milk you keep on hand.
- Cheese: I tested this recipe with shredded mozzarella and crumbled feta. As with milk, most types of cheese will work well here.
- Pie dish: I tested this recipe in a 9-inch metal and 9-inch glass pie dish. The metal had some trouble with sticking, even after greasing, so I recommend using a glass or ceramic dish if you have those. Alternatively, cut out a round of parchment paper to cut down on stickage when using metal.
- Veggies: Feel free to swap out or omit veggies entirely.
Nutrition
Mr. Wilson of the Moment
This moment features Mr. Wilson enjoying a cozy snooze. When friends come over, I tell them to put that blue blanket on their laps and Mr. Wilson will sit on it. He always does.
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