You’ve seen (and likely loved) quiche Lorraine, but not quite like this. Picture its silky egg filling, salty lardons, and savory Gruyère with one key twist: It’s cradled not by a pastry crust, but by shredded potatoes. The result is a trendy, tasty take on a classic French dish, sure to pleasantly surprise guests at your next brunch.

It may sound unlikely that hash-brown potatoes could form a sturdy crust, but when bound by just a hint of Dijon mustard and baked until golden, they make quite the faithful exterior. Nutmeg and fresh thyme add nuance in flavor, while a generous helping of cheese lends a deliciously melty texture. Each starchy potato strand is so crispy, you’ll forget pastry crust ever existed. This is great news for those who are gluten-free — just be sure to find a certified GF Dijon for this recipe.


(Serves 4)


  • 4 Tablespoons melted butter, divided by half
  • 1 bag hash brown potatoes, thawed (1 pound 4 ounces works perfectly.)
  • salt and pepper, to taste
  • 1/2 teaspoon nutmeg
  • 1 heaping Tablespoon Dijon mustard
  • 1 Tablespoon olive oil
  • 4 slices bacon, chopped into 1/4-inch pieces
  • 1 large onion, diced
  • 1 Tablespoon finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 6 eggs
  • 1/2 cup half and half
  • 1 1/2 cups shredded Gruyère


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Brush a cast-iron skillet or pie pan with 2 tablespoons melted butter. In a large bowl, combine potatoes, salt, pepper, nutmeg, and mustard. Press the mixture into the skillet, making sure the bottom has no gaps and the height is level all the way around. Pour the remaining butter evenly over the top. Bake until golden, about 30 minutes. Let cool for at least 5 minutes.
  3. Meanwhile, heat olive oil in a skillet over medium-high heat, and cook bacon briefly, about 3 minutes. Add onion, thyme, garlic, salt, and pepper. Reduce heat to medium and cook until softened, stirring frequently, for about 13 minutes.
  4. In another large bowl, whisk eggs and half and half until smooth. Add the bacon mixture to a large bowl and stir quickly to combine.
  5. Pour the filling into the cooled crust. Bake for 15 minutes. Sprinkle cheese evenly over the top. Continue baking until browned and bubbling, about 15 more minutes. Serve warm.

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(Recipe adapted from Rachael Ray and photos via Sara Cagle, Brit + Co)