• 15
    Prep Time
  • 50
    Cook Time
  • Servings

Gluten-Free Hashbrown Crust Quiche


  • 1 box Hungry Jack Cheesy Hashbrowns
  • 6 Eggs
  • 5 Tbsp. Heavy Cream
  • Salt & Pepper
  • 1 Cup Spinach, chopped
  • 1 Cup Broccoli, chopped
  • 1/3 Cup Yellow Onion, diced
  • 1/2 Cup Colby Jack Cheese


  1. Preheat oven to 375ºF.
  2. Follow the directions on the Hungry Jack hashbrowns
  3. Add hashbrowns to a 10 inch cast iron pan and fry for 5 minutes. Gently press into crust.
  4. Bake for 20 minutes.
  5. While crust bakes, chop broccoli and steam in the microwave for 2 minutes.
  6. Sauté diced onions with a pat of butter until translucent.
  7. In a large mixing bowl, add eggs, heavy cream, salt, and pepper—whisk well.
  8. Stir in pepper Jack cheese and chopped spinach.
  9. When crust is pre-baked, remove from oven and layer broccoli, onions, and egg mixture.
  10. Top with Colby Jack cheese and return to oven.
  11. Bake for 20-30 minutes. (If crust starts to brown, cover with foil for remaining cook time)

By thatmamagretchen.com