Hashbrown Crust for Quiche

This crispy, buttery hashbrown crust is the perfect way to elevate your favorite quiche. It’s naturally gluten-free so it’s a great option when you’re hosting brunch for a folks with a gluten allergy or sensitivity. It’s so satisfying and delicious, you won’t even miss your usual crust!  

Instructions:

1. Preheat oven to 450°F, and brush the inside of a 9-inch springform pan with 3 tablespoon butter.
2. Toss hash browns, ½ cup parmesan cheese, 4 tablespoons butter, 1 teaspoon salt, garlic powder, pepper, and eggs in a large bowl until well coated.
3. Place approx. ½ the hashbrowns into the springform pan in an even layer. Use a flat bottom measuring cup to smash into the bottom. Place the remaining hashbrown around the inside edge and press hashbrowns mixture again firmly onto sides and in corners of pan to ensure there are no gaps or holes in crust. 
4. Gently brush hashbrown mixture evenly with remaining 1 tablespoon butter; sprinkle bottom with remaining 1/4cup parmesan cheese.
5. Place pan on a baking sheet and bake until golden brown and crispy around edges, about 30 minutes. Remove and set aside to cool slightly before filling with your favorite quiche and baking as directed. If the crust becomes too brown, cover the outside of the quiche with foil.