Hashbrown Spinach and Mushroom Quiche

More breakfast!  This is another on-the-go breakfast, easy to put together and easy to reheat.  Instead of a crust, this recipe uses shredded potato to make those last few bites the best potato-crunchy goodness ever.  Make it paleo by using a sweet potato for the crust.  Quiche!  It’s the weekday version of the omelette (am I the only one that only has time to make omelettes on the weekend?), and the I-wouldn’t-be-ashamed-to-serve-this-to-my-friends version of egg muffins (let’s face it, egg muffins aren’t pretty). 

hashbrown spinach mushroom quiche
 Start by grating the potatoes, then using a paper towel to squeeze out the excess moisture.  Mix them up with a little bacon fat (or coconut oil), salt and pepper, then press out into a pie plate.
hashbrown quiche crust

Bake those hashbrowns up!  With the crust in the oven, you can start getting the mushroom/spinach mixture ready.  Lightly saute mushrooms, green onions and garlic.


After a few minutes, add the spinach and keep sauteing until it is lightly wilted.


Let the mushroom/spinach mixture cool so it doesn’t cook the eggs when they are combined.  Around this time, the hashbrown crust will be done.  The crust needs to cool too!

hashbrown quiche crust

Beat the eggs in a glass bowl.  Add the mushroom/spinach mixture.  Pour into the crust.


Bake the whole pie up.  The eggs will puff up and the crust will get even more crispy.  I added a few extra spinach leaves and mushroom slices to make an extra-pretty quiche.

spinach and mushroom quiche

Slice and serve!  Look at the layers of flavor in this quiche. 

hashbrown spinach and mushroom quiche

Hashbrown Spinach and Mushroom Quiche

Hashbrown Spinach and Mushroom Quiche

Spinach and mushrooms come together in an easy, filling breakfast quiche. A hashbrown crust adds crispy potato flavor and keeps this dish gluten-free!


  • 2 c. shredded potato
  • 3 tbs bacon fat or coconut oil
  • 1 tsp salt
  • 1 1/2 tsp pepper
  • 2 c. chopped mushrooms (8 oz package)
  • 1 c. sliced green onions
  • 2 cloves garlic, minced
  • 2 heaping c. fresh baby spinach
  • 6 eggs


  1. Preheat the oven to 450°F.
  2. Wrap the shredded potato in paper towel and squeeze out all the excess moisture.
  3. Mix the potato with the fat, salt and pepper and press into a 9" pie plate. Bake for 17 - 20 minutes, until the potatoes start to brown. When done, remove from oven and let cool. Turn the oven down to 350°F.
  4. While the crust is baking, lightly saute the mushrooms, green onions and garlic (in another tablespoon or two of oil). After 3 minutes, add the spinach and continue sauteing until the spinach is lightly wilted. Let cool for a few minutes before adding to eggs.
  5. Beat the eggs in a glass bowl. Add the mushroom/spinach mixture. Pour into pie crust. Bake for 30 minutes. Let stand for at least ten minutes before serving.

loosely adapted from freckled foodie


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