I couldn’t be more excited to share this flavorful and hearty veggie quiche! The tasty hash brown crust adds such a unique twist to this savory creation that I had a hard time deciding what to call it …
Should I call it a frittata since it really tastes more like a frittata than it does a quiche? Or should I call it a quiche, because technically speaking, the preparation method more closely resembles a quiche?
Honestly, no matter what you decide to call this delightful egg dish, there’s one word I think we can all agree best describes it – yummy!
As with any recipe, one of the keys to easy, quick and successful preparation is to remember your “mise en place.” By pre-chopping and gathering all of your ingredients prior to putting the recipe together, you’ll be able to focus your attention fully on the most critical aspect of what makes a meal a success – cooking!
The highlight of this savory quiche recipe is an easy hash brown crust, which makes a tasty gluten-free/grain-free option that everyone will enjoy whether they’re GF or not.
And it’s highly versatile too! You can use yukon gold potatoes or sweet potatoes with equal success – although I do recommend white sweet potatoes, since they’re less sweet than the orange variety.
Although I love saving time in the kitchen, you’ll notice I’ve added the extra step of sautéing the veggies first before adding them to the egg custard – why? Because you just can’t beat the deep, rich flavor that sautéed veggies add, especially when it comes to egg dishes. Another delicious option is to use leftover grilled veggies, just be sure to keep the proportion of veggies to egg custard similar to the recipe and you can’t go wrong!
Quiche isn’t just for breakfast or brunch – it also makes a wonderful light summer dinner served with a mesclun greens salad and a side of fresh fruit.
And trust me, leftovers are even better! The flavors in this hearty Veggie Quiche with Hash Brown Crust meld and deepen, making this quiche an absolute favorite for breakfast or lunch the next day! (I’ve often been caught eating it cold straight from the fridge. Yum!)
Time-Saving Tip: Double the fun! Why make one when you can make two – one to serve now and one to refrigerate and serve as a quick breakfast or lunch during busy weekdays.