A gluten-free twist on traditional quiche using a hash brown crust. This hearty and flavorful dish is perfect for breakfast, brunch, or even dinner.
Ingredients: 4 cups shredded potatoes use gluten-free potatoes. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 6 large eggs. 1/2 cup milk use dairy-free milk for dairy-free option. 1 cup chopped vegetables such as spinach, bell peppers, onions. 1 cup shredded cheese use gluten-free cheese. Salt and pepper to taste.
Instructions: Before you start cooking, heat the oven to 375F 190C. Shred the potatoes and add them to a bowl with olive oil, salt, and pepper. For a crust, press the potato mix into the bottom and up the sides of a pie dish that has been greased. For 20 minutes, or until it starts to turn golden brown, bake the crust. Mix the eggs and milk together in a different bowl. Add pepper and salt. Add the shredded cheese and chopped vegetables and mix them in. Put the egg mix into the hash brown crust that has already been baked. It should be baked for 25 to 30 minutes, or until the quiche is set and the top is just barely golden. Let it cool a bit before cutting it up and serving it.
Prep Time: 15 minutes
Cook Time: 50 minutes
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