Hash brown crust quiche is a weekend project that actually delivers. Shredded potatoes pressed into a pie plate, baked until crisp, then filled with bacon, spinach, and cheddar. No pastry, no blind baking weights, no gluten if that matters to you. The crust holds its shape once it cools slightly, so you can slice it cleanly. Thick-cut bacon is worth it here; thin bacon disappears into the filling. This works for a late breakfast, a simple lunch, or dinner with a green salad alongside.
How to Make Spinach and Bacon Quiche with Hash Browns Crust
Drying the hash browns
Squeeze as much moisture out of the shredded potatoes as you can. Wet hash browns steam instead of crisping and your crust will be soft in the middle. Paper towels work fine; a clean kitchen towel works better.
Building the crust
Press the potato mixture firmly and evenly up the sides of the pie plate. Uneven thickness means uneven browning. The 450°F bake is what gets you the golden, crispy edges before the filling goes in. 
The filling ratio
Drain the cooked spinach well before adding it to the egg mixture. Excess liquid from frozen spinach will make the custard watery. Freshly grated cheddar melts more evenly than pre-shredded.
Spinach and Bacon Quiche with Hash Browns Crust
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
A fun twist on classic quiche! Gluten-free crust made from crispy hash browns.
Ingredients
- 3 cups (710 ml) Shredded Hash Brown Potatoes
- 3 tbsp unsalted butter
- 1 lbs (454 g) thick-cut bacon
- 1/2 small red onion
- 2 cloves garlic
- 1 lbs (284 g) frozen chopped spinach
- 3 large eggs
- 1 cups (237 ml) half and half
- 1 cups (237 ml) cheddar cheese
- Kosher salt
- Freshly ground pepper
Instructions
- Preheat oven to 450°F (232°C).
- Press hash browns between paper towels to drain excess moisture.
- In a 9″ pie plate, mix hash browns and melted butter. Season with salt and pepper.
- Press hash browns into the bottom and sides to form a crust.
- Bake for 20-25 minutes at 450°F (232°C), until edges are golden brown and crisp.
- Remove from oven and lower temperature to 350°F (177°C).
- Cook bacon in a medium skillet over medium-low heat until crisp. Drain on paper towels.
- Reserve 1 tablespoon of bacon grease; refrigerate the rest.
- Squeeze spinach to remove excess moisture.
- Add onion to the skillet with 1 tablespoon of bacon grease, season with salt, and cook for 4-6 minutes.
- Add garlic and cook for 1 minute. Add spinach and cook until warmed through (about 1 minute).
- Lightly beat eggs in a bowl. Stir in half-and-half, bacon, and spinach mixture. Season with salt and pepper.
- Pour egg mixture over hashbrown crust.
- Bake at 350°F (177°C) for 30-35 minutes, until golden brown.
- Transfer to a cooling rack and cool for at least 10 minutes before slicing.
- Alternatively, cool completely, refrigerate, and reheat at 350°F (177°C).
Notes
- For a richer flavor, use freshly grated cheddar cheese instead of pre-shredded.
- To make this recipe ahead, assemble the quiche completely and refrigerate overnight before baking. Add 10-15 minutes to the baking time.
- If you don’t have half-and-half, substitute with a mixture of equal parts whole milk and heavy cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 15
- Cholesterol: 180
Frequently Asked Questions
How do I prevent the hash brown crust from getting soggy?
Press the shredded potatoes between paper towels and squeeze out as much moisture as possible before mixing with butter. Par-baking at 450 degrees for 20 to 25 minutes also ensures a firm, crispy shell.
Can I make this quiche ahead of time?
Yes. Bake it fully, let it cool, then refrigerate. Reheat at 325 degrees for 15 to 20 minutes. The hash brown crust holds up well overnight.
Do I need to thaw the frozen spinach first?
Thaw it and squeeze it dry in a clean towel. Frozen spinach releases a lot of water, and excess moisture will make the filling watery.
I love the hash brown with spinach and bacon and cheese. But. It doesn’t say when to add the cheese. I love this recipe but confused about cheese. Thank you Arlene G
Hi Arlene — great catch, and thanks for the kind words.
The cheese should go in with the filling. After you scatter the spinach and bacon into the hash brown crust, sprinkle the cheese over that, then pour the egg mixture on top and bake as directed. It melts into the custard as the quiche cooks.
We’ll make sure that step gets clarified in the recipe — really appreciate you pointing it out.
The instructions don’t include the cheese. I’m guessing it is supposed to be grated and added with the egg ingredients.