Sweet potato hash brown crust is what your quiche has been missing

With a family with a very active daily life, I find it important to start our mornings off with a filling but healthy breakfast. This recipe is one of our go-tos since it is full of good carbs from sweet potatoes and protein from eggs.

As a time-saving shortcut, I used frozen sweet potato hash browns, but when I have more time, I enjoy making the crust fresh by grating them. Once the crust is baked and crispy, it gets filled with a typical quiche filling — eggs and plenty of veggies and cheese.

This tasty twist on quiche is gluten-free and super good for you, whether it’s for breakfast, brunch or even an easy dinner with the leftovers.

Sweet potato hash brown quiche recipe

Serves 6

Prep time: 15 minutes | Cook time: 1 hour 5 minutes | Total time: 1 hour 20 minutes

Ingredients:

• 1 (15-ounce) bag frozen shredded sweet potato hash browns
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 whole eggs
• 1 cup half-and-half
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 1 zucchini, shredded or chopped
• 2 large tomatoes, diced
• 1 small sweet onion, minced

Directions:

1. Heat the oven to 400 degrees F, and spray a large skillet or baking dish with nonstick cooking spray.
2. Combine the hash browns, olive oil and seasonings, and mix well. Transfer the mixture to the skillet (or baking dish), and firmly press down and around the sides.
3. Bake the hash brown crust for about 20 minutes or until it starts to crisp.
4. Meanwhile, in a mixing bowl, combine the eggs, half-and-half and cheddar cheese. Mix very well, and fold the remaining ingredients into the mixture.
5. Once the crust is prepared, remove it from the oven, and pour the egg mixture onto the hash browns.
6. Bake for 45 minutes or until the eggs are set and the top is golden. Remove from the oven, and serve warm.

More hash brown recipes

Cracker Barrel hash brown casserole
Horseradish hash browns
Sausage-hash brown casserole