Zucchini Quiche with Bacon and Hash Brown Crust
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! Switch the bacon to smoked salmon for a tasty variation.
Servings: 8
Ingredients
Hash Brown Crust
- 3 cups refrigerated or frozen hash browns thawed, *patted dry* (important)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter melted
Quiche Filling
- ½ lb bacon cooked, crumbled (or use 4oz. smoked salmon instead)
- 1 shallot diced
- 1 medium zucchini
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup all purpose flour
- ½ tsp baking powder
- ½ 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)
Optional Additions
- mushrooms pre-cooked
- asparagus sliced, and pre-cooked
- spinach (fresh or frozen) chopped
Instructions
Prepare the Zucchini
- 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 400℉. 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 350℉.
Quiche Filling (Make the filling while the crust is baking)
- If using bacon, cook the 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.If using smoked salmon instead of bacon, add a small amount of neutral oil (we used Canola oil) to the pan. 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 (or smoked salmon), 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.