Crispy golden potato crust, fluffy egg filling, and fresh veggies — all for 0–1 syn per serving!
A lighter twist on the classic quiche, this recipe replaces pastry with a crunchy hash brown base. Perfect for breakfast, brunch, or even a light dinner, it’s delicious hot or cold and fits beautifully into your Slimming World plan.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings
- Dietary Badges: Slimming World Friendly | Low Syn | Gluten-Free | Vegetarian
Ingredients
Hash Brown Crust
- 500g potatoes, peeled and grated
- 1 medium egg
- Salt and black pepper, to taste
- Low-calorie cooking spray
Filling
- 5 large eggs
- 100g cooked lean ham or chopped turkey bacon (optional)
- 1 small red bell pepper, diced
- 3 spring onions, sliced
- 80g reduced-fat grated cheese (e.g. 50% less-fat cheddar or mozzarella)
- 2 tablespoons fat-free natural yogurt or quark
- Chopped fresh chives or parsley (optional)
- Salt and pepper, to taste
Instructions
- Prepare the crust:
Preheat oven to 200°C (400°F). Grate potatoes and squeeze out excess moisture using a clean tea towel. Mix grated potato with 1 beaten egg, a pinch of salt, and pepper. - Form the base:
Spray a non-stick pie dish or ovenproof frying pan with low-calorie cooking spray. Press the potato mixture evenly across the base and up the sides to form a crust. Spray the top lightly with cooking spray. - Prebake the crust:
Bake for 20–25 minutes until golden and starting to crisp. Remove from oven and reduce temperature to 180°C (350°F). - Prepare the filling:
In a mixing bowl, whisk together eggs, yogurt (or quark), seasoning, and most of the cheese (reserve a little for topping). Stir in chopped peppers, onions, ham (if using), and herbs. - Assemble and bake:
Pour the filling into the baked crust. Sprinkle remaining cheese on top. Return to oven for 25–30 minutes until set and golden on top. - Serve:
Cool slightly before slicing. Serve warm or cold with salad or roasted vegetables.
Tip: For a crispier crust, bake an extra 5 minutes before adding the filling.
Ingredient Details & Substitutions
- Potatoes: Waxy varieties like Maris Piper or Yukon Gold work best for grating and crisping.
- Cheese: Use your Healthy Extra A choice to keep it 0 syns.
- Meat: Ham, turkey bacon, or leftover chicken can be added; skip for vegetarian.
- Dairy-Free Option: Substitute quark/yogurt with unsweetened soy yogurt and use dairy-free cheese.
- Extra Veggies: Mushrooms, courgettes, or spinach can be added — just sauté briefly first to remove moisture.
Recipe Variations & Serving Suggestions
Flavor Variations:
- Mediterranean: Add chopped sun-dried tomatoes, olives, and feta (adjust syns).
- Breakfast Style: Add cooked onions, mushrooms, and low-syn sausages.
- Vegetarian Delight: Replace ham with extra peppers, spinach, and a sprinkle of smoked paprika.
Serving Ideas:
- Serve with a green salad or roasted cherry tomatoes for a balanced meal.
- Great for meal prep — cut into portions for easy grab-and-go lunches.
Storage & Make-Ahead Tips
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm slices in the oven at 180°C for 10 minutes or microwave briefly.
- Freezing: Freeze portions individually, wrapped tightly. Thaw overnight in the fridge before reheating.
- Make-Ahead: Bake the crust the day before and refrigerate; fill and bake fresh the next day.
Nutrition (per serving, with lean ham and reduced-fat cheese)
Calories: 180 | Protein: 19g | Carbs: 14g | Fat: 5g | Syns: 0–1 (depending on cheese brand)
Dietary Info: High Protein | Low Fat | Gluten-Free | Slimming World Friendly
FAQs
Q: Can I make this crustless?
A: Yes, simply skip the potato base and bake the filling in a greased dish — reduces prep time and syns stay the same.
Q: My crust went soggy — what happened?
A: Make sure to squeeze out all excess water from the potatoes before baking. You can also prebake a bit longer for a firmer base.
Q: Can I use sweet potatoes instead?
A: Absolutely! It gives a sweeter flavor and slightly softer crust — still great texture.
Story Behind the Recipe
This recipe was inspired by my love for traditional quiche but a dislike for heavy pastry. The hash brown crust came from a weekend experiment — a way to keep that crisp, comforting texture without the extra syns. The first time I served it, it disappeared before it even cooled. Since then, it’s been a family favorite — and a staple in my Slimming World meal rotation.
Call-to-Action
Try this Slimming World Hash Brown Quiche next time you want a hearty, healthy bake. Share your version in the comments or tag your photos — I love seeing your creations and flavor twists!