Hashbrown Quiche

Judging by the relentless ads for Game of Thrones on my television, and the fact that I’m wearing long sleeves consistently now to protect myself from the chill of the mornings, I’d say winter is coming. There are so many reasons I love winter. I can pull out my jeans again, it’s ski season, and I can eat hot food for lunch without raising a sweat. And what better way to celebrate than combining two of the ultimate wintry foods, hashbrowns and quiche?

I think the quiche is such a forgiving food. They are near impossible to mess up, and any number of flavours can be used within them. For my quiche, I went with olives, spinach, and mushrooms (low FODMAP if you are using oyster mushrooms), but that was only because it was what I had on hand in the fridge. You could use any number of your favourite vegetables.

Now, let’s not neglect the star of the show – the hashbrown crust. The only reason I decided to try this out is because I had a few sad looking potatoes in the pantry and little to no drive to make my own low FODMAP pastry. Thus, the hashbrown crust was conceived. I mean, any excuse for me to eat more potatoes, really.

If you’re feeling in a hashbrown-y mood but not an egg-y one, try out my Oil Free Hashbrowns.

Hashbrown Quiche

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 people


For the hashbrown crust

  • 300 grams potato around 2 large potatoes
  • 1/4 cup low FODMAP plain flour
  • salt and pepper

For the quiche filling

  • 1 cup baby spinach
  • 90 grams oyster mushrooms
  • 60 grams olives
  • 4 eggs
  • 1 cup almond milk
  • 1 tsp paprika
  • 1 tbsp chopped basil
  • salt and pepper


  1. Preheat the oven to 180 degrees Celsius fan forced and grease a standard round cake tin.

  2. Peel and wash your potatoes. In a blender or food processor, whiz them until they are chopped into small pieces.

  3. In a mixing bowl, combine the potato with the flour, and season with salt and pepper.

  4. Press the hashbrown mixture into the bottom and sides of the greased tin, and pray lightly with oil (optional).

  5. Bake the quiche crust in the oven for 20 minutes or until golden brown.

  6. While the crust is cooking, whisk the eggs and milk in a large mixing bowl. Add in the remaining ingredients and whisk until well incorporated.

  7. When the crust is cooked, pour the egg mixture into the crust and return the quiche to the oven for 35-40 minutes or until it is cooked through and browned.

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