If you’re following a gluten-free diet, making a quiche can be a challenge. Gluten-free pie dough just isn’t the same. I recommend not even going through the hassle of trying to create a gluten-free pie dough that, let’s be honest, it just won’t be nearly as good as gluteny pie dough, so why bother?
Instead, I recommend using alternative foods as your quiche “crust.” You’d be surprised at how well alternatives like rice and potatoes work as a quiche crust substitute.
A few months ago I made a Cheesy Kale Quiche with rice as the crust base. It was delicious! After looking through Pinterest for more ideas, I found an interesting idea for gluten-free quiche crust… hash browns! After all, what goes better with eggs, cheese and vegetables than good old hash browns?!? It seemed like the perfect gluten-free pie crust substitute so I decided to give it a try.
I made this quiche recipe for our Yom Kippur break-fast and everyone loved it! In fact, I made two to feed the crowd, but it wasn’t even enough. The gluten-free kale quiche went fast and I wish I had made three or four instead (next year!). This morning, my husband asked me if I’d make the kale quiche again so he could eat it for breakfast. I said I would – and I took a mental note that this recipe is a real winner!
So if you want a super easy, delicious and fun quiche recipe using hash browns as your crust, save yourself the hassle of making pie dough and follow this quick and easy recipe instead. It’s gluten-free, good for you, and requires very little cooking/baking skills. Definitely an A+ in my book!
Gluten-Free Kale & Tomato Quiche with a Hash Brown Crust
- 2 cups shredded potatoes (you can use Simply Potatoes hash browns or Ore-Ida makes frozen hash browns that are GF)
- 1 cup part-skim shredded mozzarella cheese, divided
- 3 Tbsp. olive oil
- Bunch of kale, stemmed and broken into smaller pieces
- 1 cup grape tomatoes
- 2 garlic cloves, minced
- 1/4 cup skim milk
- 4 large eggs
- Pinch of nutmeg
- Salt and pepper to taste
- Preheat oven to 375 degrees F.
- Grease a 9-inch pie pan.
- Press shredded potatoes into pie pan and bake for 15 minutes or until potatoes start to slightly brown.
- Remove pie from oven and add 1/2 cup of cheese to the top. Set aside.
- In a large skillet, heat oil over medium-high heat. Add kale and tomatoes. Saute for 6-8 minutes until kale is softened and tomatoes are slightly browned. Stir frequently.
- Add garlic to mixture and cook for another minute.
- Remove from heat and spread kale and tomato mixture over hash browns.
- In a large mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper. Pour over ingredients in pie plate.
- Sprinkle the remaining cheese on top of the pie mixture.
- Bake for 30-35 minutes until mozzarella begins to brown.
- Let cool for 10 minutes and serve. Enjoy!
Thank you to Diethood for being the inspiration behind this recipe. See Diethood’s take on this recipe here.