Dairy-Free Hash Brown Crust Quiche
A crispy, flavorful hash brown crust surrounds a light and airy bacon and egg quiche in this dairy-free hash brown crusted quiche recipe. Made with layers of seasoned hash brown shreds, fluffy eggs, and salty bacon, this dairy-free quiche is also a delicious gluten-free option for breakfast or brunch.
My addiction to hash browns has been at an all time high with this pregnancy. I crave them morning, noon, and night and I am sure my cholesterol has a thing or two to say about that hahaha.
Since I need more than just air fried potatoes to sustain me, I have sought out alternatives to the classic hash brown patty that still give me the shredded potato fix while also adding a little more substance to my meals.
Enter the hash brown crust quiche. Seasoned and shredded potatoes crisp up and form a crust around a tender bacon and egg filling. Each bite of this dairy-free quiche is packed with hash brown flavor, salty bacon, and tender egg.
Why We Love Quiche in a Hash Brown Crust
Unlike a traditional pie crust, this shredded potato crust doubles down on a traditional southern meat, eggs, and potato breakfast. Some of the reasons we love dishing out this hash brown quiche include:
- Filling breakfast. It’s packed with carbs and protein to keep you fill all morning long.
- Gluten-free. The shredded potatoes form a crust that keeps the eggy filling enclosed in a gluten-free breakfast option everyone will enjoy.
- Make ahead friendly. This simple hash brown crusted quiche is perfect for making in advance to serve at breakfast or brunch the next day.
Dairy-Free Changes to Hash Brown Crusted Quiche
There are a few ingredients you will want to use in this recipe to keep it deliciously dairy-free.
- Plant-based butter– Pick your favorite plant-based butter to use in place of a traditional butter.
- Oat milk– Or your favorite unflavored non-dairy milk, used in place of a whole milk.
- Heavy cream alternative– Keeps the egg mixture light and fluffy without any dairy. I have used both Silk alternative heavy cream and Country Crock Plant Cream in this recipe.
How to Make Bacon and Egg Quiche in a Hash Brown Crust
Ingredients You’ll Need
- Hash brown crust– A blend of shredded potatoes, plant butter, salt, and garlic powder.
- Eggs– Makes the eggy filling of the quiche.
- Oat milk + cream– A blend of non-dairy milk and heavy cream alternative keep the eggy filling light and fluffy.
- Seasoning– Salt and pepper.
- Fillings– Garlic, bacon, and onion and filling and flavor to the quiche.
Step-by-Step Directions for Dairy-Free Hash Brown Crust Quiche
I would suggest breaking this recipe down into the two main parts, the hash brown crust and then the bacon and egg filling.
Step 1: Make the Hash Brown Crust
- Prepare for baking: Preheat the oven to 425°F and grease a 9-inch pie pan with plant butter.
- Clean potatoes: Wash, dry, and peel potatoes.
- Shred using a box grater.
- Mix crust ingredients: In a mixing bowl, stir together shredded potatoes, melted plant butter, salt, and garlic powder.
- Shape the crust: Pour the shredded potato mixture into the pie pan and press up the sides of the pan until evenly coating the pie pan.
- Bake in the preheated oven for 25 minutes.
- Make filling: While the crust is baking, prepare the filling.
Step 2: Make the Bacon and Egg Filling
- Melt butter: In a medium skillet, melt plant based butter.
- Cook bacon and onion: Add diced onion and bacon bits and cook about 5-7 minutes until bacon is cooked through and the onion is softened.
- Add garlic: Stir in minced or grated garlic and remove from heat.
- Cool: Allow to cool while making the egg filling.
- Whisk egg mixture: In a large liquid measuring cup whisk together egg, non-dairy milk, heavy cream alternative, salt, and pepper.
- Stir in bacon bits: Add the onion and bacon mixture to the egg mixture when cooled.
- Reduce heat: Remove the hash brown crust from the oven and reduce the heat to 350°F.
- Pour the bacon and egg filling into the crust.
- Bake: Place in the oven to bake for 50 minutes.
- Cool: Remove when the center is set and allow to cool before slicing and enjoying.
Helpful Kitchen Tools
When you are ready to whip up this delicious and filling bacon and egg quiche in a shredded potato crust here are some kitchen tools you might find helpful along the way.
- Box Grater– Perfect for shredding the potatoes into the perfect hash brown crust.
- 9 inch Pie Pan– Used to press the hash brown crust into and bake the quiche.
- Pie Server– Great for slicing and serving your hash brown quiche.
Serving Suggestions
Curious about what to serve with this filling and flavorful bacon and egg quiche in a hash brown crust? This quiche recipe pairs well with:
Tips for Making Hash Brown Quiche in Advance
If you are looking for some ways to save some time in the kitchen or divide the work of this quiche I would suggest making either the crust or the whole quiche in advance of serving.
- Make the hash brown crust the day before. Simply mix and press the crust into the pan. Cover with plastic wrap and refrigerate overnight. Bake at 425°F for 25 minutes.
- Bake the quiche the day before you plan on serving and reheat in the oven at 350°F for about 20 minutes to crisp up the crust.
- Lasts about 3 days in the fridge after baking.
Leftovers? If you want the crispy crust I would suggest popping back in the oven to reheat leftover slices. But if you aren’t worried about the crust being crispy, simply pop in the microwave and re-heat in 30-second intervals.
Quiche Recipes to Make Next
Craving more quiche? Same! Here are some of my favorite quiche recipes to make.
If you tried this Hash Brown Crusted Quiche recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Dairy-Free Hash Brown Crusted Quiche
Crispy hash brown crust surrounds a light and fluffy bacon and egg filling in this deliciously dairy-free hash brown crusted quiche recipe.
Ingredients
Hash Brown Crust
- 3 cups Shredded Potatoes
- 2 Tablespoons Plant Butter melted
- ¾ teaspoon Salt
- ½ teaspoon Garlic Powder
Bacon and Egg Filling
- 2 Tablespoons Plant Butter
- 4 slices Bacon chopped
- ½ Onion diced
- 2 cloves Garlic minced or grated
- 4 large Eggs
- ¾ cup Oat Milk
- ½ cup Heavy Cream Alternative
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Step 1: Make the Hash Brown Crust
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Preheat the oven to 425°F and grease a 9-inch pie pan with plant butter.
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Wash, dry, and peel potatoes.
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Shred potatoes using a box grater.
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In a mixing bowl, stir together 3 cups shredded potatoes, 2 Tablespoons melted plant butter, ¾ teaspoon salt, and ½ teaspoon garlic powder.
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Pour the shredded potato mixture into the pie pan and press up the sides of the pan until evenly coating the pie pan.
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Bake in the preheated oven for 25 minutes.
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While the crust is baking, prepare the filling.
Step 2: Make the Bacon and Egg Filling
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In a medium skillet, melt 2 Tablespoons plant based butter.
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Add ½ an onion diced and 4 slices of chopped bacon bits and cook about 5-7 minutes until bacon is cooked through and the onion is softened.
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Stir in 2 cloves minced or grated garlic and remove from heat.
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Allow to cool while making the egg filling.
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In a large liquid measuring cup whisk together 4 large egg, ¾ cup non-dairy milk, ½ cup heavy cream alternative, ½ teaspoon salt, and ¼ teaspoon pepper.
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Add the onion and bacon mixture to the egg mixture when cooled.
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Remove the hash brown crust from the oven and reduce the heat to 350°F.
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Pour the bacon and egg filling into the crust and place in the oven to bake for 50 minutes.
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Remove when the center is set and allow to cool before slicing and enjoying.
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