Quiche with Hash Brown Potato Crust

Ingredients

• Avocado oil cooking spray (or your preferred spray)
• 1 1/2 pounds raw russet potatoes, coarsely shredded (see note)
• 3 tablespoons butter, ghee, or dairy-free butter alternative, melted
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter, ghee, or dairy-free butter alternative, divided
• 1 cup fresh broccoli, chopped into nickel-sized pieces (florets only for low FODMAP)
• 1 cup cooked ham, diced (such as leftovers from my Slow Cooker Ham)
• 1/2 cup canned sliced mushrooms, drained, rinsed, and dried
• 6 large eggs
• 3/4 cup coconut cream (for dairy-free / Whole30) or heavy cream (lactose-free, if needed)
• 1 tablespoon dried chives or 1/4 teaspoon onion powder (if not low FODMAP)
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon nutritional yeast (optional)
• For garnish (optional): fresh chives, chopped

Instructions

1. 1

   Prepare the Hash Brown Crust: Preheat oven to 425°F (218°C) and place rack on the top rung. Spray a 10.25-inch cast iron skillet with cooking spray.

2. 2

   Dry shredded potatoes thoroughly with paper towels and place in a large bowl. Toss with melted butter, salt, and pepper.

3. 3

   Heat cast iron skillet on medium heat on the stovetop. Press potatoes evenly into the skillet to form a ½-inch thick crust using a flat-bottomed measuring cup. Cook for about 8 minutes, pressing down as needed, until the bottom starts to brown.

4. 4

   Spray the top of the crust with cooking spray and bake for 15 minutes or until lightly golden and crispy.

5. 5

   Prepare the Filling: While the crust bakes, heat another large skillet on medium high heat. Melt 1 tablespoon of butter and sauté broccoli until softened, 1-3 minutes, stirring constantly. Remove to a plate. Add remaining 1 tablespoon of butter, ham, and mushrooms, and sauté for 1 minute, stirring constantly. Remove to the plate.

6. 6

   In a bowl, whisk together eggs, coconut cream or heavy cream, chives, salt, pepper, and nutritional yeast (if using).

7. 7

   Assemble: Lower oven temperature to 350°F (177°C). Spoon broccoli, ham, and mushrooms evenly over the crust. Pour in the egg mixture and spread evenly.

8. 8

   Bake: Place the quiche in the oven and bake for about 30 minutes, or until the top is lightly golden and the center is set. To ensure it's fully cooked, check the middle with a knife and an instant read thermometer—the internal temperature should reach at least 165°F (75°C) for safe eating. Once done, remove from the oven, let it cool slightly, and cut into 8 slices.

9. 9

   Store: Remove quiche leftovers from the cast iron skillet and store in an airtight container for up to 4 days or freeze for up to 4 months. View “Storage and Reheating Instructions” section above for more detailed instructions.