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Crispy Hash Brown Zucchini Quiche with Smoky Bacon

This quiche features a crispy hash brown crust and a creamy filling loaded with zucchini and smoky bacon, making it a delicious meal for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 cups refrigerated or frozen hash browns, thawed and patted dry
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 1/2 lb bacon, cooked and crumbled
For the filling
  • 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
  • 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)

Method
 

Preparation
  1. Preheat your oven to 425°F and grease a 9-inch pie dish.
  2. Mix the thawed hash browns with olive oil, melted butter, and a pinch of salt. Press firmly into the bottom and up the sides of your dish to form a crust.
  3. Bake for 25 minutes or until the edges turn golden brown.
  4. While the crust bakes, grate the zucchini, sprinkle with 1/4 teaspoon of salt, and let sit in a colander for 10 minutes. Press with paper towels afterward to remove excess moisture.
  5. Reduce oven temperature to 350°F. Cook the diced shallot in the same pan you used for the bacon until translucent, about 2–3 minutes. Add the squeezed-dry zucchini and sauté for another 3 minutes until tender.
Mix and Bake
  1. In a large bowl, whisk together the eggs, Greek yogurt, flour, baking powder, and remaining salt and pepper until smooth.
  2. Fold in 2 1/2 cups of cheese, cooked bacon, and the zucchini-shallot mixture.
  3. Pour the filling into the pre-baked hash brown crust and sprinkle the remaining 1/2 cup cheese on top.
  4. Cover loosely with foil and bake for 30 minutes.
  5. Remove the foil and continue baking for 10–15 minutes until the center is set but still slightly jiggly and the top is beautifully golden.
  6. Insert a knife near the center – it should come out mostly clean. Let the quiche rest for at least 10 minutes before slicing.

Notes

For maximum deliciousness, don't skip pressing that zucchini! It helps prevent a soggy quiche. You can also make this quiche ahead of time and store it in the fridge, baking just before serving.