Goat Cheese Quiche with Hash Brown Pie Crust (gluten-free)


I have taken inspiration from American recipes and made a hash brown crust for this goat cheese quiche in order to get it completely grain free and free from cow-dairy.  It tastes amazing and looks appetizing.



Hash brown-pie crust

  • 500 g starchy potatoes
  • 1 egg
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • freshly ground black pepper


  • 10 large eggsgetost
  • 1 3/4 cup goat’s milk or soy milk
  • 350 g of goat cheese
  • 4-5 spring onions
  • 1 tsp himalayan salt
  • freshly ground black pepper
  • Optionally add a fresh herb such as tarragon.
  1. Preheat oven to 225 ° C. Grease a spring tin with butter, olive oil or coconut oil.
  2. Grate the potato. Squeeze out excess water. Mix the grated potatoes in a bowl with olive oil, 1 egg, salt and black pepper.
  3. Cover the inside of the spring tin with the grated potato batter and push it up high to cover the sides, almost to the edge.
  4. Pre-bake for about 25 min.
  5. Finely slice the onion.
  6. In a large bowl, crack the remaining eggs and crumble the goat cheese. Use a stick blender to mix int the cheese with the eggs. Add goat’s milk or soy milk, sliced onion, salt and pepper and mix together.
  7. Pour the mix into the pre-baked pie crust and sprinkle with the spring onion and optionally some extra cheese slices for decoration.
  8. Reduce the heat to 175 ° C and bake until it sets, about 45 to 50 minutes.
  9. Cover quiche with tin foil towards the end in case the edges get too much color.

goat cheese quiche with hash brown crust

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