This Zucchini Quiche with Bacon and Hash Brown Crust is perfect for breakfast, lunch, dinner or any time in between! The crispy hash brown crust just takes it over the top and did I mention BACON?? This easy quiche recipe is the perfect way to use up that extra zucchini!
Course Breakfast
Cuisine American
Keyword bacon, hash brown crust, zucchini quiche
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Resting Time 5 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Calories 438kcal
Author Trish - Mom On Timeout
Ingredients
Hash Brown Crust
3cups refrigerated or frozen hash brownsthawed, patted dry
2tbspextra virgin olive oil
2 tbspunsalted buttermelted
Quiche Filling
1/2lbbaconcooked, crumbled
1shallotdiced
1 medium zucchini
1/2tspsalt
1/2tsp black pepper
1/4cupall purpose flour
1/2tspbaking powder
1/2 tsp salt
5eggsroom temperature
1cupplain Greek yogurt
3cups shredded cheese (Sharp Cheddar, Gruyere, Monterey Jack, Dubliner, Pepper Jack - a combination of 2 or more works best)
Instructions
Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible. Set aside.
Hash Brown Crust
Preheat oven to 400F. Coat a 9-inch pie plate with non-stick cooking spray. Set aside.
In a medium bowl, combine, hash browns, olive oil, butter, salt, and pepper and toss to combine.
Press hash browns into the bottom and up the sides of the pie plate firmly, forming a crust. You want it to go all the way up the sides because it will shrink some while baking.
Bake for 20 to 25 minutes or until the edges are golden brown.
Add shredded zucchini turn up the heat to high. Season with salt and pepper. Cook the zucchini and shallots for an additional 3 to 5 minutes, stirring occasionally.
Combine the flour, baking powder, and salt in a small bowl.
In a separate bowl, beat the eggs until nice and fluffy (2 to 3 minutes). Whisk in the Greek yogurt until combined and smooth.
Add in the grated cheese, flour mixture, bacon, and zucchini mixture and stir until combined.
Pour filling into hash brown crust and bake for 35 to 40 minutes or until center is set, the top is puffed and golden brown and a toothpick inserted into the center comes out clean. Let stand for several minutes before removing from pan and serving. Can also be eaten room temperature or chilled.