Armstrong Olive Quiche

This quiche swaps out the usual pastry crust for a pressed hash brown potato shell that bakes up golden and crispy. Inside, a Southwestern-inspired filling of Monterey Jack, cheddar, green chilies, and spicy sliced olives in a simple egg custard.

The potato crust is the standout move here. Thawed frozen hash browns get pressed into the pie pan, brushed with melted butter, and baked at high heat until the edges turn golden and the surface crisps up. It functions like a traditional crust but adds its own starchy, savory flavor and makes the whole thing naturally gluten-free.

Pressing the moisture out of the hash browns before building the crust is the step that makes or breaks this recipe. Wet potatoes steam instead of crisping, and you end up with a soggy, falling-apart shell instead of the sturdy, golden base you want.

Pro Tips

• Squeeze the thawed hash browns between paper towels or in a clean kitchen towel until they’re as dry as possible. Be aggressive with this step.
• Pre-bake the potato crust fully at the higher temperature before adding the filling. An underbaked crust can’t support the wet custard and will collapse.
• Pour the egg mixture slowly into the crust. Pouring too fast can dislodge the cheese and chilies, pushing them all to one side.
• The quiche is done when a knife inserted in the center comes out clean. The center should be set, not jiggly.

Variations

• Bacon and olive: Add crumbled cooked bacon to the filling for a smokier, meatier version.
• Jalapeño upgrade: Replace the canned green chilies with fresh diced jalapeños for sharper, more direct heat.