{"id":8043,"date":"2025-08-21T17:43:24","date_gmt":"2025-08-21T17:43:24","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8043"},"modified":"2025-09-29T21:32:04","modified_gmt":"2025-09-29T21:32:04","slug":"zucchini-quiche-with-bacon-and-hash-brown-crust","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/zucchini-quiche-with-bacon-and-hash-brown-crust\/","title":{"rendered":"Zucchini Quiche with Bacon and Hash Brown Crust"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Zucchini Quiche with Bacon and Hash Brown Crust<\/span><\/h2>\n
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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! <\/span>
<\/div>Switch the bacon to smoked salmon for a tasty variation.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Adapted from: Trish – Mom On Timeout<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Hash Brown Crust<\/span><\/h4>
  • 3<\/span> cups<\/span> refrigerated or frozen hash browns<\/span> thawed, *patted dry*<\/strong> (important)<\/span><\/li>
  • 2<\/span> tbsp<\/span> extra virgin olive oil<\/span><\/li>
  • 2<\/span> tbsp<\/span> unsalted butter <\/span> melted<\/span><\/li><\/ul><\/div>

    <\/span>Quiche Filling<\/span><\/h4>
    • \u00bd<\/span> lb<\/span> bacon <\/span> cooked, crumbled (or use 4oz. smoked salmon instead)<\/em><\/span><\/li>
    • 1<\/span> shallot <\/span> diced<\/span><\/li>
    • 1<\/span> medium<\/span> zucchini<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> black pepper<\/span><\/li>
    • \u00bc<\/span> cup<\/span> all purpose flour<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> baking powder<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
    • 5<\/span> eggs room temperature<\/span><\/li>
    • 1<\/span> cup<\/span> plain Greek yogurt<\/span><\/li>
    • 3<\/span> cups<\/span> shredded cheese<\/span> (Sharp Cheddar, Gruyere, Monterey Jack, Dubliner, Pepper Jack \u2013 a combination of 2 or more works best)<\/span><\/li><\/ul><\/div>

      <\/span>Optional Additions<\/span><\/h4>
      • mushrooms<\/span> pre-cooked<\/span><\/li>
      • asparagus<\/span> sliced, and pre-cooked<\/span><\/li>
      • spinach<\/span> (fresh or frozen) chopped<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>Prepare the Zucchini<\/span><\/h4>
        • Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible. Set aside.<\/div><\/li><\/ul><\/div>

          <\/span>Hash Brown Crust<\/span><\/h4>
          • Preheat oven to 400\u2109. Coat a 9-inch pie plate with non-stick cooking spray. Set aside.<\/span><\/div><\/li>
          • In a medium bowl, combine hash browns, olive oil, butter, salt, and pepper and toss to combine.<\/span><\/div><\/li>
          • 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.<\/div><\/li>
          • Bake for 20 to 25 minutes or until the edges are golden brown.<\/div><\/li>
          • Reduce oven temperature to 350\u2109.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Quiche Filling (Make the filling while the crust is baking)<\/span><\/h4>
            • If using bacon<\/strong>, cook the bacon in a large saut\u00e9 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.<\/span>
              <\/div>If using smoked salmon<\/strong> instead of bacon, add a small amount of neutral oil (we used Canola oil) to the pan. Add the diced shallots and saut\u00e9 over medium heat for 3 to 4 minutes or until translucent and soft.<\/span><\/div><\/li>
            • 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.<\/div><\/li>
            • Combine the flour, baking powder, and salt in a small bowl.<\/div><\/li>
            • In a separate bowl, beat the eggs until nice and fluffy (2 to 3 minutes). Whisk in the Greek yogurt until combined and smooth.<\/div><\/li>
            • Add in the grated cheese, flour mixture, bacon (or smoked salmon), and zucchini mixture and stir until combined.<\/span><\/div><\/li>
            • 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.<\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n

              <\/span>Notes<\/span><\/h3>
              Bryan’s Notes<\/h5>\nMy lovely wife cooked this, and decided to use smoked salmon instead of bacon (hence the recipe modifications to include that), and the results were delicious!<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8040,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,2019,618,362,4368,140,696,697],"tags":[],"class_list":["post-8043","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-baked","category-breakfast-brunch","category-quiche","category-side","category-snack","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/08\/zucchini-quiche-recipe-bacon-hash-brown-crust.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8043","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8043"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8043\/revisions"}],"predecessor-version":[{"id":8270,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8043\/revisions\/8270"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8040"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8043"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8043"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8043"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}