Hashed Brown Quiche

Skip the pastry dough. This quiche uses shredded potatoes pressed into a cast-iron skillet as the crust, which means it’s naturally gluten-free and gives you a crispy, golden shell that holds up under the rich egg filling.

The potatoes cook first with onion until slightly browned and translucent, then get pressed up the sides and across the bottom of the skillet like a pie shell. The custard is straightforward: eggs, heavy cream, a splash of soy sauce for umami, and dry mustard for a subtle bite. Sharp cheddar and Parmesan layered on top melt into a bubbly, golden cap.

Baking it directly in the cast iron means the potato crust stays in contact with the hot pan the entire time, so it crisps up on the bottom instead of going soggy under the custard.

Kitchen Tips

• Squeeze excess moisture out of the shredded potatoes before cooking. Wet potatoes steam instead of browning and produce a limp crust.
• Press the potatoes firmly and evenly up the sides of the skillet. Thin spots let the custard leak through and the crust won’t hold when sliced.
• Use sharp or extra-sharp cheddar. Mild cheddar disappears into the custard and you lose the cheese flavor entirely.
• The quiche is done when the center is set but still jiggles slightly. It continues to firm as it cools. Overbaking dries out the custard and makes it rubbery.

Variations

• Bacon and onion: Fold crumbled cooked bacon into the custard before pouring it into the crust.
• Broccoli cheddar: Add blanched broccoli florets to the filling for a vegetable-loaded version.
• Swiss and mushroom: Swap the cheddar for Swiss cheese and layer sauteed mushrooms over the potato crust before adding the custard.