Potato Crusted Quiche

Recipe: Potato Crusted Quiche

By using potatoes for your crust in place of flour, you can make a beautiful and delicious gluten-free quiche that can be made to eat right away or in advance. Here’s Jessica’s recipe for Potato Crusted Quiche.


  • 1 bag Frozen Shredded Hash Browns, defrosted or 3 cups of grated potatoes
  • ¼ cup parmesan, shredded or grated
  • 2 tbsp butter, melted
  • 6 large eggs
  • ½ cup half and half
  • 8 ounces breakfast sausage (vegetarian versions are available)
  • ½ cup mushrooms, chopped
  • 1 cup green onion (scallions), diced
  • ¼ cup cheddar cheese, shredded
  • 1/8 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon pepper, freshly ground


  1. Preheat oven to 450 degrees
  2. Grease a pie plate or 9 x 9 baking dish with oil or butter
  3. Squeeze out excess liquid from shredded potatoes. Toss potatoes, parmesan, and butter in bowl until mixed thoroughly.
  4. Press the potatoes into the baking dish to form the crust.
  5. Bake the crust for 20 minutes.
  6. While the crust is baking, cook the sausage, mushrooms, and the whites of the green onions. About 5-10 minutes, then allow to cool.
  7. Whisk together the eggs and half and half in a medium bowl.
  8. Stir cooked meat and veggies, green onions, and seasonings into egg mixture.
  9. Pour egg mixture into the crust and bake for another 20-30 minutes.
  10. Allow to cool and set up for about 10 minutes before serving.

You can serve immediately or cook in advance and re-heat for meal prep.



  • You can use any potatoes of your liking such as russet, sweet, or red potatoes or omit the crust entirely


  • You can use any cheese you like or omit for dairy free. I recommend adding salt to the crust if not using parmesan.
  • You can substitute the butter with olive, avocado, or coconut oil for dairy free.
  • Half and half can be substituted with any milk or plant-based milk of choice.


  • You can use any combination of veggies or meat that you have or opt for meat free for vegetarian option. The mixtures should total about 1-2 cups once it’s been cooked down.

Jessica_Quinones, Integrative Nutritionist

Have you always wanted to work with a nutritionist? If you’re ready to optimize your diet for better health and overall wellness, give us a call to make an appointment with Jessica Quinones, MS, CNS, LDN, CHHC, at 703-532-4892.

Have questions before you make an appointment? No problem! Give us a call, we’re here to help you.


0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

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