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Zucchini Quiche with Bacon and Hash Brown Crust, a savory dish perfect for brunch.

Zucchini Quiche with Bacon and Hash Brown Crust

A hearty and satisfying breakfast quiche with a crispy hash brown crust, creamy filling, and smoky bacon.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 cups frozen shredded hash browns, thawed and squeezed very dry
  • 3 tablespoons melted butter or olive oil Use preferred fat for greasing.
  • 1 teaspoon kosher salt, divided 1/2 teaspoon for crust, remaining for filling.
  • 1/2 teaspoon black pepper, divided 1/4 teaspoon for crust, remaining for filling.
For the filling
  • 1 medium zucchini, grated and squeezed dry About 2 cups packed; dry thoroughly.
  • 6 slices bacon, cooked until crisp and crumbled Reserve some fat for sautéing onions.
  • 1/2 small onion, finely chopped (or 2 green onions, sliced)
  • 2 cloves garlic, minced
  • 5 large eggs
  • 3/4 cup half and half or whole milk For a creamier texture.
  • 1 cup shredded cheese (sharp cheddar or other cheese options) See notes for cheese variations.
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika (optional) Adds additional flavor.
  • Fresh herbs like parsley or chives, chopped For garnish.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a 9-inch springform pan.
  2. In a bowl, mix the hash browns with melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press firmly into the dish, packing up the sides to form a crust.
  3. Bake for 20 minutes until edges start to brown.
  4. Cook bacon in a skillet until crisp. Remove and crumble. Sauté onion in a little bacon fat until soft, about 3 minutes, then add garlic for 30 seconds. Remove from heat.
  5. Grate zucchini, then squeeze out as much water as possible. Repeat this twice with a clean towel.
Mixing the filling
  1. Whisk eggs, half and half, mustard, paprika, remaining salt and pepper in a bowl.
  2. Stir in bacon, onion, garlic, zucchini, and cheese.
Baking
  1. Lower oven temperature to 375°F (190°C). Pour filling into the hot crust.
  2. Bake for 30 to 35 minutes, until the center is set and the top is light golden.
  3. Let it rest for 10 to 15 minutes before slicing to help everything set.

Notes

For best results, ensure the zucchini is thoroughly dried and crust is pre-baked. Leftovers can be stored in the fridge for up to 4 days.