Gluten Free Hash Brown Cheese Quiche is a fabulous way to use frozen hash browns, which makes a wonderful crunchy and crispy gluten free crust. You can assemble this the night before you want to bake it, making it a great recipe for festive family gatherings, such as Christmas and Thanksgiving. I’ve used mature Cheddar cheese, but any hard cheese works in this recipe, such as Cheshire, Wensleydale, Lancashire, Double Gloucester and Red Leicester cheese. I have suggested using normal yellow or white onions, but red onions or spring onions would be equally as delicious. Try to use a mixture of cherry tomatoes in different colours, although again, any tomatoes will be great in this recipe. You will need to defrost your hash browns before making them into the quiche crust, and make sure your flan dish or pie plate is well greased before moulding the hash brown crust. Garnish with basil leaves and serve with salad leaves for a wonderful light lunch or supper; this would also be a fabulous dish for breakfast or brunch. With only five ingredients, this is an easy and handy recipe to have up your sleeve, especially as most people will have them in their freezer, fridge or vegetable box.
PREP TIME: 30 minutes
COOK TIME: 30 minutes
ADDITIONAL TIME: 1 minute
TOTAL TIME: 1 hour 1 minute
INGREDIENTS:
- Vegetable oil or butter
- 650g defrosted frozen hash browns
- 1 onion, peeled and finely diced
- 6 free range eggs, beaten
- 180g Cheddar cheese, grated
- 115g tomatoes, halved
- Salt and pepper, to taste
- Fresh basil leaves, to garnish
