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 extra zucchini!
Love zucchini? Make sure to try this Zucchini Spice Cake and Carrot Apple Zucchini Bread!
Zucchini Quiche Recipe
If there is one food on earth that works for breakfast, lunch and dinner, it has to be quiche. I could literally eat quiche 3 or 4 times a week and never get sick of it. Why? Because they are inherently versatile.
It’s so easy to switch up the types of cheese, veggies, and meat that go into a quiche. Not to mention the crust. Oh the crust! While I am never one to pass on a good pastry crust, there is just something about a hash brown crust that brings quiche together in a very magical way.
Years ago, I shared this zucchini and green chile quiche that my sister had made for me. I went home and proceeded to make it over and over and over again. It is simply fantastic. Today, I’m sharing a play off of that recipe, but I’ve made it even better. One word: BACON.
What Makes this Zucchini Quiche the Best?
Bacon and a hash brown crust. I mean, amiright? This is going to be go-to summer quiche recipe from now on. Here’s the thing, I made this delicious quiche recipe with the very best ingredients I could find and you can taste it in every single bite.
What Kind Of Cheese?
You can really use any combination of cheese you want in this quiche but I do recommend that you use at least two different kinds. I really find that gives more depth and complexity of flavor to this quiche recipe.
I used a combination of sharp cheddar and Dubliner – delish!
Tips for the Best Zucchini Quiche
- Make sure you reeeeally squeeze that zucchini – use those muscles! You want as much moisture out as possible before baking. That is why I sauté it for a few minutes with the shallots. It’s a way to get even a little more of that moisture out. (LOTS of great zucchini recipes here!)
- Speaking of shallots… do not freak out if you can’t find them, don’t want them, etc. Shallots are just an easy way to get a mellowow onion and garlic flavor. Substitute an onion of your choice if you prefer.
- You might be wondering where the milk or cream is at in this zucchini quiche recipe. Don’t. The Greek yogurt takes care of everything – adding richness, creaminess, and moisture to the quiche as well as protein (fist bump).
- The hash brown crust is amazing but if you prefer a pastry/pie crust, just hop over to this quiche recipe and follow the instructions there for the crust. Easy peasy!
More Breakfast Recipes You’ll Love
- Homemade Biscuits
- Lemon Blueberry Scones
- Buttermilk Pancakes
- How To Bake Bacon
- Easy Hashbrown Breakfast Casserole
Zucchini Quiche with Bacon and Hash Brown Crust
Ingredients
Hash Brown Crust
- 3 cups refrigerated or frozen hash browns thawed, patted dry
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter melted
Quiche Filling
- 1/2 lb bacon cooked, crumbled
- 1 shallot diced
- 1 medium zucchini
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 eggs room temperature
- 1 cup plain Greek yogurt
- 3 cups 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.
- Reduce oven temperature to 350F.
Quiche Filling
- Cook bacon in a large sauté pan over medium high heat until crispy, about 6 to 8 minutes on each side. Remove from skillet and crumble into small pieces.
- Remove all but one tablespoon of the bacon grease from the skillet. Add the diced shallots and sauté over medium heat for 3 to 4 minutes or until translucent and soft.
- 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.
Video
Nutrition
Originally published June 28, 2018.
JY says
I’d like to make this gluten free, so you think I can just leave out the flour?
Trish - Mom On Timeout says
The flour thickens it but you could use corn starch instead.
Sara says
I agree with PP that this is a time/labor intensive recipe, but it is totally worth it! Even my pickiest eaters devour it. I use O’Brien Simply Potatoes for the crust. And sprinkle grated zucchini with salt, let sit in fridge for 15-20 mins in fridge, then use a fine mesh strainer to squeeze out all juice. Brining the zuc flavors it and helps to get the most liquid out of it.
Overall this recipe gets 5 stars from our family.
Bonita says
I made last night, and although I spent sort of all day prepping it ie letting potatoes thaw, and eggs come to room temp, shred and let sit zucchini, and I bake my bacon (kept grease to use for onions/zucc later)… this tasted SO GREAT! Love it!
Trish - Mom On Timeout says
Lol! Well, I’m glad it was at least worth the effort!
Alexa says
Best quiche I’ve ever made! Thank you!
Diana says
I’d like to include more zucchini, would it throw off the whole recipe if I add let’s say 2 zucchinies?
Trish - Mom On Timeout says
It should be fine – just make sure you really squeeze it dry and then saute it well. Enjoy!
Mildred Millili says
Can this be made without the crust?
Trish - Mom On Timeout says
Yes, absolutely. You can just leave that part out entirely if you’d like.
p.s. My Nana’s name was Mildred 🙂
Zelda says
Just made this – several veggies in the garden now, so I was looking for something to use them up. I added a left over ear of corn that was left over from dinner last night, cut the kernels off the cob, added a diced green pepper, and some green onions instead of the shallot. A tad of cayenne pepper because my husband loves hot-and-spicy, and 1 teaspoon of Italian seasoning – needing to use veggies from the garden. 🙂 It’s in the oven and smells delicious! I know this is going to be delicious and a go-to recipe! Thanks so much! Excited to have the hash-brown crust instead of a pie crust or a crust-less quiche! Thank you so much for sharing!
Trish - Mom On Timeout says
So glad you gave it a try Zelda! I love the changes you made too – I bet it was amazing!
Kim Rowan says
This looks so delish! Have you ever made this with egg whites? Do you think it would make a difference in cooking?
Trish - Mom On Timeout says
Thank you Kim! I haven’t tried with just egg whites but that would absolutely work. Just make sure to add additional egg whites to make up for the missing yolks. I think it will still bake up the same but might brown more quickly. If you find that happening, just loosely tent with a piece of foil. Let me know if you give it a try!
Mary Beth says
Cam this be made without the yolks? How will it affect the outcome?
Trish - Mom On Timeout says
I just had someone else ask that Mary Beth and although I haven’t tried it, I think it will be fine. Just make sure to add additional egg whites to make up for the missing yolks. I think it will still bake up the same but might brown more quickly. If you find that happening, just loosely tent with a piece of foil. Best of luck!
Sue says
Just make the Zucchini Quiche with Bacon and Hash Brown Crust and it is delicious!! Husband gave it a thumbs up..:). Did take some time to put together, but well worth it and loved the hash brown crust!! Only had 5.5 oz yogurt so used sour cream for the rest needed and it was still delicious. Used sharp cheddar and monterey jack cheese. Thank you for this recipe!!
Trish - Mom On Timeout says
Yay! So glad you gave it a try Sue! Have a great weekend!
Bonita Courtney says
I’m excited to try the Zucchini Quiche recipe. I’ve got lots of zucchini coming out of the garden right now. So many of your recipes look amazing! I’m gonna try some of the zucchini breads as well. Thanks for the recipes!
Trish - Mom On Timeout says
Thank you so much Bonita – we loved it!
Bonita Courtney says
I’m excited to try the Zucchini Quiche recipe. I’ve got lots of zucchini coming out of the garden right now. So many of your recipes look amazing! I’m gonna try some of the zucchini breads as well. Thanks for the recipes!
Dianne says
Look of these recipes look so good
Trish - Mom On Timeout says
Thank you Dianne!
Beverly Christie says
You did not include eggs as part of the recipe. How many are used for this recipe. You mention them in the instructions but not included in ingredients.
Trish - Mom On Timeout says
Well we certainly need eggs don’t we? So sorry about that Beverly! It’s 5 eggs and I’ve corrected the recipe. Thank you for catching that!
James McNulty says
The filling ingredient list above does NOT include eggs. Hope no one tries recipe without eggs.
Trish - Mom On Timeout says
All fixed James! Thank you!