Spinach and Pepper Quiche with Hash Brown Crust (Gluten-Free}

I love quiche! It is one of the few dishes that I could have for breakfast, lunch or dinner and never get tired of. This quiche is packed full of veggies and has a crispy hash brown crust that I absolutely adore.

Spinach and Pepper Quiche with Hash Brown Crust

2 Tbsp. Earth Balance, softened, plus more for greasing pan

1  one pound package of frozen hash browns, thawed, I use Trader Joe’s shredded hash browns

12 large eggs

Coarse salt and ground pepper

1/2 tsp. red pepper flakes

2 Tbsp. GF/DF Sour Cream

2 Tbsp. GF Nutritional Yeast

1 small yellow onion, diced

1/2 red bell pepper, diced

1 bag of baby spinach

1/8 cup sun-dried tomato oil, from a jar of sun-dried tomatoes packed in oil or regular olive oil

Put the sun-dried tomato oil in a skillet and warm over medium high heat. When ready add the onion and bell pepper and cook for a couple of minutes until the veggies soften and the onions are becoming translucent. Add the baby spinach a handful at a time turning with tongs to wilt the leaves. When all of the spinach has been added and the leaves are wilted down turn off the heat and set the mixture aside to cool.

Preheat the oven to 375°F. Brush a 9 x 2 1/2 inch spring form pan with Earth Balance. Line the sides of the pan with strips of waxed paper and brush the paper with more Earth Balance.

Place the thawed hash browns into a kitchen towel and squeeze tightly to remove any excess water that is still in the potatoes. Mix the hash browns in a medium sized mixing bowl with the 2 Tbsp. Earth Balance, 1 egg, red pepper flakes, 1 tsp. coarse salt, and 1/4 tsp. ground pepper. *I use my hands for this part to make sure that the butter and egg are mixed into the hash browns really well. When thoroughly mixed place the potatoes into the spring form pan and pat gently into the bottom of the pan and up the sides. *A measuring cup, slightly dampened, really aids in this process. When the hash browns start to stick to the measuring cup dampen it again. Place the pan on a rimmed baking sheet and bake until the crust has set. Anywhere from 15-20 minutes.

In a large bowl, whisk the gf/df sour cream, 1 1/2 tsp. coarse salt, 1/4 tsp. pepper,  and nutritional yeast until combined. When fully incorporated whisk in the remaining 11 eggs and beat the mixture until smooth. *I use an immersion blender for the last part; it just makes my life easier! Stir in the spinach and onion mixture and pour the bowl into the crust. Bake until set, 40-50 minutes. Remove quiche from pan and peel away waxed paper before serving.

*If you are not on a dairy free diet feel free to substitute in real butter and sour cream.  Also sub in your favorite cheese for the nutritional yeast.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.


(Visited 1 times, 1 visits today)
0/5 (0 Reviews)


  1. Keela October 15, 2012 at 12:42 am

    This was an amazing brunch idea! I added feta to the egg mix but otherwise didn’t change a thing and it tasted really, really good!! (Even my friends who aren’t GF loved it!) The hash brown crust took a little longer to bake/brown and I upped the temp to 425 which seemed to work better for me in the NW. Will definitely make again!

    1. admin October 15, 2012 at 6:18 pm

      I am so glad that you liked it Keela!The addition of Feta cheese sounds AMAZING:)

  2. [email protected] November 8, 2012 at 8:17 pm

    This Looks so good! I need to try this recipe soon! 🙂

    1. admin November 8, 2012 at 8:51 pm

      Thanks Katy for stopping by! I hope you enjoy it.

  3. Laura November 14, 2013 at 12:22 pm

    Just stumbled upon this gem of a recipe. Thank you from the bottom of this gluten/dairy free mama’s heart! Do you have a recommendation for how else to replace the sour cream? I followed the link and found that I would have to drive a great distance to find that one AND it contains other ingredients that my body does not tolerate (coconut & tapioca). Thank you!!!

    1. Meg November 14, 2013 at 1:57 pm

      Hi Laura! I am so glad that you have found us here and that we have recipes that you can enjoy:) Can you eat cashews? I would suggest replacing the sour cream with a basic cashew cream recipe. I would love to know how it turns out!

      1. Laura November 14, 2013 at 2:21 pm

        No cashews for me either 🙁
        Think I will try reducing some almond milk. Thanks for getting back to me! I’ll let you know how it goes.

  4. Laura November 15, 2013 at 9:52 am

    It turned out great! I ended up whisking 2 tbsp almond milk, 1/2 tbsp apple cider vinegar, and 1 tsp potato starch to act as the sour cream. Something about me: I read a TON of recipes for one dish, exploring all the options, then make a hybrid of all I find. My hubs teases that I just can’t follow a recipe. My defense is that I’m frugal and have crazy food intolerances. I use what I have on hand that won’t cause my body to do crazy things. LOL! Thanks for your help. I look forward to kinda making some of your other recipes soon. 😉

    1. Meg November 17, 2013 at 8:45 am

      Laura, I am so glad that you enjoyed it and I am so grateful that you came back and told us how you made the substitution for the sour cream. I am sure that this will help other readers as well. Your method to recipe development actually sounds a lot like mine. We have multiple food intolerance’s, aversions, and diets in our house so I can never seem to follow a recipe to the tee. Haha!


Leave A Comment

Your email address will not be published. Required fields are marked *