Balance out all the holiday goodies with this delicious, better-for-you Gluten-Free Bacon Veggie Quiche for breakfast or dinner!
Print Recipe

Red and Green Quiche

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 8
Author: Garnish and Glaze


For the Crust:

  • 3 cups 15 ounces shredded hash browns (thawed)

For the filling:

  • 1/2 pound bacon
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 1/2 cups broccoli, chopped
  • 1 cup spinach, packed
  • 1 cup Horizon Organic Shredded Cheddar Cheese
  • 6 Horizon Organic Large Eggs
  • 1 1/2 cups Horizon Organic Whole Milk, or half-and-half
  • 1 teaspoon rosemary
  • 3/4 teaspoon salt
  • 1/4 black pepper


  • Preheat oven to 425 degrees F.
  • Cook bacon in a pan over medium heat until crisp. Drain on a paper towel, reserve grease. Break into pieces when cool.
  • Grease a deep 9 inch pie plate and press shredded hash browns into the bottom and sides. Brush with bacon grease, sprinkle with salt & pepper, and bake for 18 minutes.
  • Mean while, discard all but 2 tablespoons of the bacon grease and add the onion and bell pepper to the pan with the grease. Cook for 3 minutes over medium-high heat and then add the broccoli and cook another 2 minutes. Add spinach and saute until wilted. Remove from heat and mix in the bacon.
  • Whisk the eggs, milk, and seasonings together.
  • When the crust is done, spread veggies and bacon in the bottom. Sprinkle with the cheese and then pour the egg mixture on top. Bake at 350 degrees for 45-55 minutes or until knife comes out clean. Let rest 10 minutes before serving.