In last week’s post, Baked Blueberry Oatmeal with Walnut Streusel Topping, I shared the story of planning brunch for our out-of-town family. In bed recovering from knee surgery and none of my old morning standbys exciting me, I had lots of time to ponder new brunch dishes. My niece recently gluten intolerant, the usual strata was off the menu, as was quiche… or so I thought.
My cyber sleuthing yielded quiche recipes with frozen hash brown crusts, which were wonderfully and naturally gluten-free . I almost went with the frozen potatoes until I realized they needed to be thawed and squeezed dry like fresh ones. Since they weren’t much of a time-saver, I opted for fresh Yukon Golds for their buttery color. Because they are thin skinned, there was no need to peel them. I made my quiche in a 13- by 9-inch pan, which worked well for a crowd
While the potato crust roasted to golden brown in a high-temperature oven, I prepared the remaining ingredients. Four of my twelve guests were kids, so I kept flavorings classic and familiar–ham and cheese–adding scallions for mild flavor and good color.
I thought the milk mixture might leak through, but the potatoes baked into a solid and very appealing crust , which held up well even when warmed again for next day’s lunch.
- 2 pounds yellow potatoes (like Yukon Golds), grated (about 6 cups)
- ¼ cup olive oil
- ½ teaspoon salt, divided, and ground black pepper
- 6 large eggs
- 2 cups half-and-half
- ½ cup thinly sliced scallion greens
- 6 ounces good quality ham, cut into small dice (about 1½ cups)
- 6 ounces (about 1½ cups) grated sharp cheddar cheese
- Adjust oven rack to lowest position and heat oven to 425 degrees. Squeeze as much liquid as possible from the potatoes; toss with oil and season with ¼ teaspoon of salt and a few grinds of pepper and press into the bottom and up the sides of a greased 13- by 9-inch pan. Bake until golden brown, about 25 minutes; remove from oven and reduce heat to 350 degrees.
- Meanwhile beat eggs and half-and-half with scallion greens and remaining ¼ teaspoon of salt and a few grinds of pepper. Scatter ham and cheese over crust, and pour in milk mixture; bake until just set, 25 to 30 minutes longer. Let stand a few minutes, cut into squares and serve.
Both the baked oatmeal and the hash brown-crusted quiche were hits. The sweet and savory made for good brunch partners, and they were different enough, yet familiar enough to delight everyone of my multigenerational guests.
Wondering if the hash brown crust could be prepped and baked the night before. Maybe pop it in the oven to crisp up in the morning before adding the egg mixture?
Pam Anderson says
Yes, Chris, I think you could cook the potato crust the night before and just heat it back up before adding the filling. Great idea!
Janine Schenone says
Thanks for the gluten-free recipes! I went to YDS with Sharon and became gluten intolerant in the middle of seminary. I’m always looking for creative crusts and love the hash brown idea. Thank you!