Hashbrown Crust Quiche with Leeks, Gruyère & Chive Oil

Hashbrown Crust Quiche with Leeks, Gruyère & Chive Oil is the kind of spring brunch recipe that feels both elegant and deeply comforting, with crisp golden potatoes, silky custard, and sweet leeks swirled with nutty cheese.

The hashbrown crust offers a naturally gluten-free alternative to traditional pastry, with crisp golden edges and a tender interior that pairs beautifully with the rich, custardy filling. This version uses freshly grated russet potatoes pressed into a springform pan, creating a taller, more structured crust that feels especially lovely for entertaining. The filling is rich but balanced with sautéed leeks, Gruyère, Dijon, and chives, then finished with a bright drizzle of Chive Oil for freshness and color.

It is exactly the sort of dish I love for Easter brunch and spring gatherings, when the table wants something substantial but still refined. Served with a simple salad and a few bright accompaniments, it becomes a beautiful anchor for the whole meal.

VEGETARIAN ✓ GLUTEN-FREE ✓

---

---

Recipe Notes

This quiche uses freshly grated russet potatoes rather than prepared hashbrowns, which gives the crust a more structured, from-scratch feel and a crisper final texture. Pressing the potatoes into a springform pan creates taller sides and a more dramatic brunch presentation.

Be sure to squeeze the grated potatoes very well in a clean kitchen towel before seasoning and pressing them into the pan. Removing excess moisture is the key to a crust that browns properly and holds together once sliced.

After the initial bake, the crust should be lightly golden but not deeply browned, since it will continue baking once the filling is added. If the edges begin to darken too quickly during the final bake, loosely wrap the top edge with foil to protect them.

For a full spring brunch table, serve this quiche with Early Spring Greens Salad with Watermelon Radish & Pecorino, Quick Pickled Shallots, and Chive Oil.

Ingredients

• For The Hashbrown Crust
• 1 1/2 Pounds Russet Potatoes, Peeled Or Well Scrubbed
• 2 Tablespoons Olive Oil Or Melted Butter
• 1/2 Teaspoon Sea Salt
• 1/2 Cup Finely Grated Parmesan

• For The Filling
• 2 Tablespoons Unsalted Butter
• 2 Large Leeks, White And Light Green Parts Only, Thinly Sliced
• 6 Large Eggs
• 1/2 Cup Heavy Cream
• 1 Teaspoon Dijon Mustard
• 1/2 Teaspoon Sea Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1 1/4 Cups Gruyère, Grated
• 2 Tablespoons Fresh Chives, Finely Chopped

• For Finishing
• Chive Oil
• Flaky Salt
• Extra Chives, Optional

How To Make Hashbrown Crust Quiche

1. Preheat the oven to 425°F. Lightly grease a 9-inch springform pan.
2. Using the large holes of a box grater, grate the russet potatoes. Transfer them to a clean kitchen towel and squeeze out as much moisture as possible.
3. Toss the grated potatoes with the olive oil or melted butter, sea salt, and Parmesan cheese.
4. Press the potatoes firmly into the bottom of the springform pan and about 1 1/2 to 2 inches up the sides, keeping the crust about 1/4 inch thick. I used a rounded glass to help press the potatoes firmly. Make sure there are no holes or gaps in the potato layer.
5. Freeze the crust for about an hour to help it set.
6. Bake for 25 to 30 minutes, until the crust is lightly golden and beginning to crisp.
7. Brush the crust lightly with a little olive oil and return it to the oven for 5 minutes to help seal and crisp the surface. The sides of the crust brown and crisp first. If the edges begin to brown too quickly, loosely wrap the top edge with foil. When the base has slightly crisped remove from the oven.
8. Reduce the oven temperature to 325°F.
9. Meanwhile, melt the butter in a skillet over medium heat and cook the leeks until soft and tender, about 8 to 10 minutes. Let cool slightly.
10. In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, sea salt, and black pepper until smooth.
11. Fold in the cooked leeks, Gruyère, and chopped chives.
12. Sprinkle half of the Gruyère cheese in the bottom of the pan, then pour the egg mixture slowly on top.
13. Bake for 35 to 45 minutes, until the center is just set and no longer jiggly.
14. Let the quiche rest for 20 minutes before unlatching the springform pan.
15. Finish with drizzles of Chive Oil, a pinch of flaky salt, and extra chives if desired.

Tips & Tricks

• Squeeze the potatoes very thoroughly so the crust bakes up crisp rather than soggy.
• Keep the crust fairly thin and even for the best texture and cleanest slices. Make sure there are no holes or gaps in the crust.
• Do not overbake the crust in the first bake; it should only be lightly golden before the filling goes in.
• Let the quiche rest before removing the springform ring so the filling and crust can settle.

Substitutions

• Swap Gruyère for fontina, white cheddar, or Comté.
• Use half-and-half instead of heavy cream for a slightly lighter filling.
• Shallots or spring onions can be used in place of leeks.
• Add a handful of asparagus tips or spinach for a more vegetable-forward variation.

Make Ahead

The crust can be pre-baked several hours ahead and kept at room temperature before filling. You can also fully bake the quiche a day ahead and gently rewarm it before serving. Though I do think the crisp crust texture is best achieved with baking it the day of. Chive Oil can be made ahead and drizzled over just before serving.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven until warmed through, or serve at room temperature for brunch.

Serving Suggestions

The Hashbrown Crust Quiche With Leeks and Gruyere pairs beautifully with a bright greens salad, crudité, and a few simple spring condiments for an abundant brunch table. It pairs especially well with Lemon Vinaigrette and Quick Pickled Shallots.

Styling Suggestions

For an editorial finish, drizzle the top with chive oil just before serving and scatter with extra chives and flaky salt. A clean slice removed from the pan makes the quiche feel welcoming and ready to share.

FAQs

Can I make this in a springform pan?
Yes. A 9-inch springform pan works beautifully and gives the quiche taller sides and a more dramatic presentation.

How do I keep the potato crust from getting soggy?
Squeeze the potatoes well, keep the crust fairly thin, and pre-bake it until lightly golden before adding the filling.

Will the edges burn?
They can brown quickly, which is why it helps to avoid overbaking the crust initially and to use a loose foil collar if needed during the final bake. Ensuring that the base of the crust is pressed thinly will help it bake quickly.

Can this be served at room temperature?
Yes. It is lovely slightly warm or at room temperature, which makes it ideal for entertaining.

More Recipes To Try

• Chive Oil
• Early Spring Greens Salad with Watermelon Radish & Pecorino
• Quick Pickled Shallots
• Smoked Salmon Frittata With Asparagus & Brie
• Greek Goddess Dip With Vegetable Crudité

If you make this Hashbrown Crust Quiche with Leeks and Gruyère, be sure to leave a comment below — I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

Get The Recipe

---

---