Spinach and Gruyere Cheese Quiche with a Hash Brown Crust

Eggs, spinach, onions and peppers and nutty glorious Gruyere cheese all nestled in a hash brown crust.  What’s not to like?

Spinach gruyere cheese quiche with hashbrown crust

There is no need to feel guilty slicing into this no matter how beautiful it is.  I used 6 egg whites and 4 eggs to cut down on the cholesterol which let me add some cheese into this.   If I had used all eggs I would have omitted the cheese but Gruyere cheese pairs perfectly with spinach and I really wanted it in this quiche.

It’s fairly simple to make this crust too.

  1.  First, grab yourself a springform pan.  Pour a tiny bit of oil and brush is around and then line it with parchment paper and grease the top of the paper too.


2.  Next you want to get all those glorious hashbrowns partially cooked through so they are crispy and not soggy.

Tip!  You can use real potatoes or frozen hash browns for the crust.  Either way, you’ll want to make sure they are completely thawed and then s-q-u-e-e-z-e out any moisture that’s in the potatoes.  Don’t skip this step or you’ll have a soggy mess.

Then just push them in the pan and up the sides.


3.  Get that in a preheated oven at 350 for about 20-25 minutes or until the potatoes look crispy.

4.  As that’s cooking, grab a small sauté pan and cook the onions, peppers and garlic over low heat for about 8-10 minutes or until they are soft.  Add an entire container of spinach, yes the whole thing, because as it wilts it cooks down to almost nothing.


5.  While that is cooling on the stove, mix up your eggs, Canadian bacon, milk, salt and pepper and cheese in a bowl.  Add the cooled veggies and pour it all into your hash brown crust.


6.  Bake it in a preheated oven at 350 for 45 min.


7.  And you end up with this B-E-A-U-T-I-F-U-L quiche!!


Spinach and Gruyere Cheese Quiche with a Hash Brown Crust

Spinach gruyere cheese quiche with hashbrown crust


For the Hash Brown Crust:

  • 1 pkg frozen hash browns, thawed and squeezed dry
  • 2 Tablespoons organic butter, melted
  • 1 organic egg
  • A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper

For the Quiche:

  • 1/4 cup organic red pepper, diced
  • 1/4 cup organic green pepper, diced
  • 1/4 cup organic onion, diced
  • 2 cloves organic garlic, minced
  • 6 organic egg whites and 3 organic eggs
  • 1/2 cup organic whole milk
  • 1 1/2 cups Gruyere cheese
  • 1 pkg organic baby spinach
  • 34 slices Canadian bacon (or regular bacon)


For the Hash Brown Crust:

  1. Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside
  2. Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides
  3. Cook in a preheated oven at 400 for 20-25 minutes or until the hash browns start to crisp up

For the Quiche:

  1. In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8-10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool
  2. In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan
  3. Reduce the heat to 350 and bake for 45 minutes


© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words AND link back to this post

Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too!  🙂




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  1. I made this quiche for family visiting from out-of-town. I actually prepared and baked it two days prior to the day I served it so that we could have a quick breakfast on a Sunday morning. I just reheated it at 350° for 25 minutes. I only covered it with foil. First, it baked up to perfection! Mine looked just like the photo here on Pinterest. I had no leakage of my springform pan. When I reheated it, it came out perfect again. The flavor was exceptional and the hash brown crust was so savory. This recipe is a keeper for me and I will definitely be making it again.

  2. Hi. I made this recipe with great success for 150 people– that means I dou led this numerous times into 8 in springform pans. I did follow the comments to make sure to bake the potato crust 35 minutes but other than that I changed the cheese mix to include some Brie. But total success. Each quiche came out nicely formed. Solid recipe. Thanks much!

  3. I saved this recipe a few years ago, and finally made it last weekend. I omitted the peppers, used one whole sweet onion, caramelized, and about a dozen Cremini mushrooms, caramelized. As someone suggested, I added some nutmeg. I was really worried about the reports of the egg leaking out the bottom of the springform pan, but tried it anyway. Oh, boy, did it ever leak!! Thankfully, I had it on a sheet pan, but as fast as I could suck the egg up with my turkey baster and squirt it back into the pan it leaked out again. I had 8 people coming for brunch….so rather than fighting a losing battle, I cracked 8 eggs, added some half and half, and some shredded Gruyere, then put this into a skillet and cooked them over low heat until the mixture began to thicken slightly and was no longer “liquid”. I then poured this over the “solids” remaining in my springform pan, and continued to bake it until the eggs on top set. It actually ended up making making a delicious and quite lovely layered quiche. My guests said they would never have known it wasn’t the way it was intended to be! I will make this again, but my cooking experience tells me that a springform pan is meant for a “batter” not liquids as the egg mixture is. In the future, I will take the entire mixture and cook it in a high sided skillet over low heat until it begins to thicken slightly, then pour it into the hashbrown crust, and pop it into the oven. I think it would remove the leaking risk, and still produce an outstanding finished product. The cooking time would be reduced, but that shouldn’t be a problem. I hope this helps!!

  4. I made this for a holiday brunch with a few gluten free ladies – it was a big hit! I made a few observations/modifications that may prove helpful.
    1) For the crust, I used a full bag of Trader Joe’s frozen hash browns. I emptied the package into a bowl and microwaved them for 3-5 minutes, stirring occasionally. They came out great – very dry and did not need to be squeezed free of moisture! I added about 1/4 grated parm cheese and amped up amounts of herbs and onion and garlic powder in the crust mixture and baked the crust for a solid 35 minutes. Make sure the crust is good an dry and golden brown before adding the egg mixture!
    2) I used a regular size bag of baby spinach from Trader Joe’s – about 7 ounces
    3) I made it on Saturday, and re-heated on Sunday at 300 for about 30 minutes and it was excellent!
    Thanks for a great recipe – will definitely make again!

  5. Can I make this a day before?

  6. I’m making this tomorrow for my tennis team, can I use all whole eggs? Instead of egg whites?

  7. My question is I would like to do individual little quiches in a large cupcake pan. How long should I let it cook?

    • Emily I am currently working on a similar recipe using cauliflower as the crust. I would say to put the crust in a 350 F oven for 10-15 min then continue with the recipe. Let me know if you try it and how it works out.

  8. Anonymous says:

    Made this recipe today for brunch and it was a hit. Extra points that it’s gluten free!

  9. I made this and loved the flavor and presentation. However, when I poured the egg mixture in the parchment paper lined springform pan, they leaked out and made a huge mess…I was able to salvage it in time, but had to put a sheet pan under the springform pan and then every 5 minutes, I scraped the egg mixture and put it back in the springform pan. I was lucky that it turned out. Next time I would definitely do it in a different kind of pan, but then you wouldn’t get that beautiful height and presentation. Wonder why your eggs didn’t leak out?

    • All I can think of Holly is that my hash browns were thicker maybe or crispier so the egg didn’t leak through

    • Sarada Bennett says:

      The pan is a little warped. If the seal is not perfect this happens. Allways store with the bottom locked in and never stack anything on top. Can’t count how meny I’ve had to toss.

  10. I’m excited to try this for Easter Sunday brunch! One question when using potoes for the crust how many potatoes do I need to shred?

  11. Anonymous says:

    Grazed thru the questions and comments….didn’t see this….do you precook the bacon?

  12. laura cooper says:

    I’ve made this a couple of times now, first time using real potatoes, second the frozen hash browns. It’s good, but really needs more flavor as it’s very bland. I may get those southwest seasoned shredded hash browns next time around and see if that helps. It has great potential, though, so I’ll keep planing with it! Thanks for sharing! It’s a showstopper as far as looks go 🙂

  13. Thank you for sharing! I love the new spin on the old egg bake! I can’t wait to try.

  14. Cheri johnson says:

    Made and baked the day before. Reheated in 350 degree oven for 30-45 minutes covered. Turned out great!

  15. Exactly how much spinach in ounces or cups please.

    • The measurements in this recipe are approximate Cheri. I go back and forth between frozen spinach and fresh. Obviously there is a big water difference and I find using fresh eliminates that all together. But i personally love spinach and can easily use 2-3 fresh cups (cut in small pieces) but again it’s up to you how much you want to use

  16. This was so easy and so delicious! Rinsed the frozen hashbrowns, and squeezed any water out with a towel. Followed the instructions exactly, using a 9 inch springform and it was perfect. Gruyere is the perfect cheese for this!

    • How did you stop egg mixture from leaking through the crust/parchment/springform pan?

      • Diane MacKenzie says:

        I know same thing happened to me. So today was my third time making it, we love it, and I changed things up a bit. I used one whole piece of parchment paper and clipped the sides in place with clothes pins and paper clips while I made it up. Also, my sides would droop when cooking, so after I put the hash brown crust in the springform pan, I put another oiled piece of parchment paper and a round cake pan on top. It cooked up just right this time.

        • Great tips Diane! Thanks for taking the time to leave a comment. It really is a show stopper

        • Good tips on how not to have the eggs leak out all over. I used a 20 oz package of Simply Potatoes, not frozen. You didn’t specify what size package of potatoes.

  17. Christmas morning breakfast – fantastic!

  18. What size package of spinach? Several are available

  19. I made this and the flavors were amazing! Just wasnt crazy about the crust, I felt it took away from the filling. Ill be trying this crustless for my Christmas breakfast!

  20. Can this be made the day before and re heated?

  21. I cannot wait to try this! It looks and sounds SO yummy! Thanks for sharing this!

  22. I’m planning on using riced cauliflower instead of the hash browns as my husband has to watch his sugar. Hopefully it will work out. Otherwise it sounds delicious! Making it tonight.

    • Hi Jill … how did it turn out? I’m very curious how the cauliflower held up. I know lots of recipes using it as a pizza crust so I know it can handle the heat

  23. I’m not seeing the ingredient list/measurements for this recipe. Can someone make that available?

    • Hi Jen. When I look up the recipe it’s right there. But what’s weird is you are not the 1st person to say ingredients are missing (not this recipe, but others). Something wonky is going on.

  24. This was wonderful.I shredded my potatoes and it turned out beautiful.Perfect for s birthday brunch for my daughter in law. I don’t have a blog anymore.

  25. I’m a food scientist and if you are concerned with ‘hidden’ ingredients – processed potatoes have disodium pyrophospate to retain a white color. Without it, frozen potato products are grey.

    • how dangerous is disodium pyrophysphate Karen? Can you help some of our readers?

      • It is listed by the FDA as ‘GRAS’ – so deemed acceptable to use in food. Food manufacturers use this in many processed products – cake mix to canned crab meat. Keep in mind that any ingredient used at 2% or less as a processing aid doesn’t have to be listed on the label – so just because it isn’t listed on the label doesn’t mean it wasn’t used.
        The amount people consume is based upon their consumption of over-processed foods. But it would be difficult to consume phosphorus amounts that would lead to a health issue. But I know some folks really want to remove chemicals from their diet so grating potatoes is the way to go.

        • BTW – I make the crust with grated potatoes and zucchini. I carmelized onions then added the peppers and omitted the meat. Absolutely delish!!

  26. What size bag of hash browns did you use? This looks so yummy.

  27. I used a 9×13 pan that someone else asked about. The cooking time is less since it is so spread out. I think I would prefer maybe a 9×11 pan so the layers are a little thicker but my husband thinks it was perfect the way it was. Thanks for such a great GF quiche recipe!

  28. I am new to gluten free cooking, is this recipe gluten free?

  29. Looks really yummy, and I am hoping to try this weekend. Could you tell me what size springform pan you used?

  30. I’m looking forward to making this for a brunch I’m hosting tomorrow. I’m not sure whether to cook the bacon or not before adding it to the mix. I’m assuming not, since that isn’t included as a step in the recipe, but I’d like to make sure before cooking and serving to my guests. Please let me know! Thanks in advance.

    • It’s Canadian bacon Mary which is basically cooked ham. If you were to use real bacon, they yes I would cook it first and then crumble it. I hope that helps

  31. Hi! I’m gonna be doing this quiche for a brunch in two weeks. Is it better warm or at room temp? It’s not my brunch I’m just going to serve the food, so I’m a little scared of having to ask for the house’s oven.

    • Hi Maria – If you can make it just before you leave and then serve it at room temp it should work out great!

  32. Is the bacon cooked before adding it to the mix or does it cook while the quiche is in the oven? Looking forward to trying this!

    • Thisis not a reply but rather a question. I am going to try this dish tomorrow for brunch with a friend. Is it feasible to use an oblong pyrex casserole dish instead of a springform pan? I intend to use 6 eggs + Gruyere, as I don’t like that many egg whites. Please advice how to adjust the recipe, or if you have other suggestions. Thanks!

      • Hi Adriana
        The springform pan I used is about the same size as a 9×13 pan (cup wise) I would use 8 eggs if you aren’t using egg whites. You can also omit the parchment paper if you’d like, just be sure to grease the pan with butter or else the hashbrowns will stick. Let me know if that works and/or any other changes you made. Thanks!

  33. What size spring form pan? How much spinach? What size package of hash browns?

  34. How many servings does this make? I am cooking for 9 adults, would one (with other sides) be enough?

  35. The fact you use packaged hashbrowns suprises me since everything you promote is organic and unprocessed. Why wouldnt you use a whole organic potato and just shred it?! and how much potato is a package?

    • Betty I normally would use shredded potatoes but for the ease of making an otherwise time consuming recipe I opted for frozen. The only ingredient in the ones I bought were potatoes. As far as the package, I think it comes in 30 oz

  36. How many servings?

  37. Mindy Carlson says:

    When I poured my eggs mixture into the pre-baked crust, it leaked all over the place! Through the crust and out the bottom of the springform pan. I had to transfer it to a round cake pan- disaster. Any idea why this might have happened? Maybe my crust wasn’t cooked enough.

    • Dawn Harriman says:

      Mindy, Did you use the parchment paper as Debi suggested in her instructions? I haven’t made this recipe yet as I just discovered it today but I most certainly will as it sounds so sinfully good!. Over the years of my cooking, I have learned (often times the hard way lol), to read the recipe in full and know what I am supposed to do and exactly what I need, etc., before I start putting everything together. I could hear your frustration in what you wrote so I was moved to respond. I hope you try it again! Dawn

  38. I only saw 350°, I shredded fresh potatoes and squeezed all the juice out, but the sides of my hash browns kept falling down, I kept having to push them back up. I also had to guess how many potatoes to shred so ran a little short. Pushed most of it to the side so the bottom doesn’t have enough. It’s in the oven now. Hopefully it turns out.

    • Did you add the other ingredients to the hashbrowns? The pictures are confusing in my opinion. You add several items to the potatoes including some egg I think which would make the potatoes stay put better.

  39. Great recipes !!!

  40. Hi Debi, if I may ask a question, I was wondering, spinach comes in many different sizes of bags, which size and an 8,10 or 12 ” springform pan, can’t wait to make it

  41. Hello Debi,

    I notice in step 2 you said hashbrowns needed to be partially cooked. What would you recommend; cooking on stovetop and how long?

  42. Hi Debi! Making this great looking dish this morning and almost forgot the milk because it wasn’t listed in step 5. Just an FYI. Can’t wait to try it!

  43. Could I make this the night before and bake in the morning?

    • You might be able to make the crust portion of it, but I’m not sure if I would make the whole thing for fear of the crust getting soggy.

  44. Lori Geiger says:

    Printed this and excited to try it! Looks so yummy!
    One question, in the photos, it says cook the hash browns at 400 and in the printed version it says 350. Does it make a difference as far as the crispiness? Thanks and thanks for sharing too!

  45. I used fresh has Browns that were already seasoned with garlic. Delicious. My family lovEd this quiche. Thanks!

    • I’m so glad you liked it Laura. I know some recipes can take a little longer to prepare/make than others … but this quiche makes so much that you can eat it for breakfast for at least a few days, so I guess it kind of offsets it … lol


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