Vegetable and Gruyere Cheese Quiche


This recipe does have multiple steps and takes a little time but it's a crowd pleaser and looks so pretty on your table. Very much worth it, I promise!
You'll need: A colander, cutting board, 9" springform pan, skillet, mixing bowl and measuring cups/spoons


spinach on top of sauteed veggies

spinach on top of sauteed veggies

Cover for a couple minute then keep stirring, the spinach will shrink down

Cover for a couple minute then keep stirring, the spinach will shrink down

egg and veggie mixture in the pre-baked hashbrown crust

egg and veggie mixture in the pre-baked hashbrown crust

Stuff you'll need:

Hash Brown Crust:

  • 1 pkg frozen hash browns, thawed and squeezed dry

  • 2 Tablespoons butter, melted

  • 1 egg

  • a dash of onion powder, garlic powder, Italian seasonings, salt & pepper


  • 1/4 cup red pepper, diced

  • 1/4 cup green pepper, diced

  • 1/4 cup onion, diced

  • 2 cloves garlic, minced

  • 6 egg whites and 3 eggs

  • 1/2 cup whole milk

  • 1 1/2 cups Gruyere cheese - shredded

  • 1 pkg baby spinach

Directions - preheat oven to 400 degrees F

Hash Brown Crust: 

Thaw hash-browns. Using a cheese cloth (or clean tea towel) ring out thawed hash browns. You need to get the hash browns as dry as you can. If not you won't have a crispy crust and the quiche will not hold together.

Add a little olive oil to the bottom of a spring form pan then line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside

Combine the hash browns, melted butter, egg and spices in a bowl and put them in the spring form pan pushing them up the sides

Cook in a preheated oven at 400F for 20-25 minutes or until the hash browns start to crisp and brown

For the Quiche:

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

In a bowl, combine the eggs, egg whites, milk and cheese. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan

Reduce the heat to 350F and bake for 45 minutes or until eggs are not jiggly in the center.

Notes: You can prep this dish the night before. I make the crust and bake it. Once cooled covered and refrigerate. Make the filling minus the egg, milk and cheese. Saute everything per the directions, once cooled, refrigerate. The next day let the crust come to room temperature, and mix the sauteed veggies with the eggs, milk and cheese. Pour into crust and bake per the directions. 

Original recipe derived from

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