Kale Hash Brown Quiche 2
Kale Hash Brown Quiche 2

Gluten-Free Kale & Tomato Quiche with a Hash Brown Crust

October 14, 2015

Enjoy this flavorful and good for you take on quiche. It's a Gluten-Free Kale & Tomato Quiche with a Hash Brown Crust recipe.

  • Prep: 20 mins
  • Cook: 1 hr
  • 20 mins

    1 hr

    1 hr 20 mins


2 cups of 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 tablespoons 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 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!