Zucchini Quiche with Bacon and Hash Brown Crust

6

Prep time 15 minutes

Cooking time 55 minutes

Total time 1 hour 10 minutes

Servings 6 servings

Zucchini Quiche with Bacon and Hash Brown Crust is the kind of breakfast that fixes a busy morning, a picky eater, and a messy fridge all at once. Ever stare into your kitchen wondering how to make something hearty without five pans and a sink full of dishes? Same. This quiche is simple, satisfying, and it keeps well for days. The crust is crispy, the filling is creamy, and the bacon gives that perfect smoky crunch. If you need a make-ahead recipe that actually tastes special, this is the one.

Zucchini Quiche Recipe

Ingredients

Here’s what you’ll need to make a quiche that cuts clean and tastes like a weekend brunch, even on a Tuesday:

The Story Behind This Recipe

Hey, I’m Cuts Food! This Zucchini Quiche with Bacon and Hash Brown Crust was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Zucchini Quiche with Bacon and Hash Brown Crust is the kind of breakfast that fixes a busy morning, a picky eater, and a messy fridge all…

Cuts Food

• 3 cups frozen shredded hash browns, thawed and squeezed very dry
• 3 tablespoons melted butter or olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 medium zucchini, grated and squeezed dry, about 2 cups packed
• 6 slices bacon, cooked until crisp and crumbled
• 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
• 1 cup shredded cheese, see cheese section below for options
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika, optional
• Fresh herbs like parsley or chives, chopped, for garnish

Directions

• Preheat oven to 400°F. Lightly grease a 9-inch pie dish or a 9-inch springform pan.
• Make the crust: 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. Bake 20 minutes until edges start to brown. This pre-bake is key for a **crisp hash brown crust**.
• Cook the 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.
• Prepare the zucchini: Grate, then squeeze out as much water as possible. Do this twice with a clean towel. This is the difference between creamy and watery quiche.
• Whisk eggs, half and half, mustard, paprika, the remaining salt and pepper. Stir in bacon, onion, garlic, zucchini, and cheese.
• Lower oven to 375°F. Pour filling into the hot crust. Bake 30 to 35 minutes, until the center is set and the top is light golden.
• Let it rest 10 to 15 minutes before slicing. That wait time helps everything set up so your wedges look bakery-perfect.

If you’re a fan of a big, cozy breakfast bake, you’ll probably also love my easy bacon egg and hashbrown casserole on busy weekends. It’s crowd friendly with the same crisp-and-creamy vibe.

For search engines and for you, here’s a quick snapshot to help find what you need in this post:

When I make this Zucchini Quiche with Bacon and Hash Brown Crust for meal prep, I slice it into six pieces and store it in the fridge. Reheat in the oven for 10 minutes at 350°F and breakfast is done.

What Makes this Zucchini Quiche the Best?

First, that crust. Hash browns turn into a golden, salty base that beats regular pastry when you want crunch without extra effort. It is gluten friendly if you choose certified gluten free hash browns. Second, balance. Zucchini brings moisture and lightness, and the bacon brings savory depth. Together the texture is creamy in the center and crispy at the edges.

Third, it is forgiving. If you have extra veggies to use up, toss them in. Leftover roasted peppers, a handful of spinach, or some mushrooms all work. Fourth, it reheats beautifully, which makes it perfect for meal prep or brunch with friends. Finally, the flavor hits all the notes: fresh, smoky, cheesy, and just enough salt to make it satisfying.

My friend Liz told me this is the only quiche her kids ask for seconds of. She said the crispy edges make it feel like a hash brown patty plus a cheesy egg bake, which pretty much sums up why it works.

For a simple side, I love a tangy green salad to cut the richness. Try something like this spinach salad with warm bacon dressing if you’re making this for brunch. The warm dressing is cozy and pairs perfectly with the cool, creamy quiche slices.

The best part is how flexible the Zucchini Quiche with Bacon and Hash Brown Crust can be. Make it for an everyday breakfast, pack it for lunch, or serve it with fruit and coffee when friends stop by.

What Kind Of Cheese?

Short answer, use what you love and what melts well. Longer answer, here are my go to picks and why:

Sharp cheddar melts smoothly and adds that classic comfort flavor. Swiss or Gruyere bring a mild nuttiness that plays nicely with bacon. Mozzarella melts beautifully and makes strands of melty goodness, but it is mild, so pair it with a small amount of Parmesan for extra flavor. Feta gives a salty tang and a creamy bite in the filling, which is great if you like a bolder taste. Pepper Jack adds gentle heat and a creamy finish.

My favorite combo is 3/4 cup sharp cheddar plus 1/4 cup Parmesan for a savory finish. If you want a ham twist, this simple and delicious ham and cheese quiche is another easy option to try next time.

If you’re keeping things lighter, use part skim cheeses. You’ll still get the melt without going heavy. For a richer weekend brunch, go all in with Gruyere. It clings to the zucchini and bacon so every bite is cheesy.

Tips for the Best Zucchini Quiche

These are the practical little things that take your quiche from decent to memorable.

Squeeze the zucchini. Moisture is the main reason a quiche can taste watery. Grab a clean dish towel or paper towels and wring it out until your arm gets a mini workout. If you think it is dry, squeeze it one more time.

Pre bake the crust. A hot, partially baked crust means a crisp bottom that does not sog out as the eggs cook. Press the hash browns firmly into the pan so there are no thin spots.

Let the bacon get truly crispy. It will soften a bit inside the filling, so start crisp for the best texture. Save a tablespoon of the rendered fat to sauté your onions, it adds a subtle smokiness.

Whisk the eggs well. The more even the egg mixture, the creamier the final texture. Add the dairy and mustard, then whisk until fully combined before stirring in the add-ins.

Cook on the lower middle rack. This helps the crust brown while the custard sets, preventing a pale bottom.

Let it rest. Ten to fifteen minutes feels long when you are hungry, but it makes the slices neat and keeps the custard creamy instead of runny.

Make Ahead and Storage

To prep ahead, make the crust the night before and keep it chilled. In the morning, rewarm it in the oven for 5 minutes while you mix the filling, then bake as directed. Leftovers keep 4 days in the fridge, covered. Reheat at 350°F for 10 minutes or microwave gently in 20 second bursts. It also freezes well. Cool completely, wrap slices tightly, and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven so the crust crisps again.

If hearty brunch casseroles are your thing, you might also bookmark this easy sausage hashbrown breakfast casserole for weekends or holiday mornings.

I know I have said it already, but the biggest difference maker with Zucchini Quiche with Bacon and Hash Brown Crust is how thoroughly you dry the zucchini and pre bake the crust. Those two steps are everything.

More Breakfast Recipes You’ll Love

I’m always on the hunt for recipes that are simple, family friendly, and make my mornings easier. If you liked this quiche, keep the brunch theme rolling with a sweet bake or a savory skillet. A slice of warm cornbread, a tray of baked oatmeal, or a protein packed muffin can round out the table without a lot of fuss.

For the savory lovers, think eggs and veggies. For the sweet tooth crowd, choose something cozy that reheats well. If you want another big bake, definitely check out my sausage hashbrown pick linked above. It feeds a crowd and has that same crispy edge I love with hash browns.

Oh, and if you prefer something green on the side, that spinach salad with warm bacon dressing I mentioned earlier is always a hit next to a rich quiche. It brings a bright, tangy bite that balances the creamy texture.

Common Questions

How do I keep the crust from getting soggy?

Pre bake the hash browns for 20 minutes so they start to crisp, and squeeze the zucchini very dry. Bake on a lower middle rack and let the quiche rest before slicing.

Can I use fresh grated potatoes instead of frozen hash browns?

Yes. Rinse the grated potatoes in cold water, then squeeze them very dry and pat with towels. You might need a minute or two extra on the pre bake to get the edges golden.

Can I swap turkey bacon or leave the bacon out?

For sure. Turkey bacon works well, or skip the bacon and add sautéed mushrooms for a savory boost. Just keep the total add-ins to around 2 to 2 1/2 cups.

What dairy works best in the filling?

Half and half gives the creamiest texture. Whole milk works too. If you go lighter, the texture will be a bit less rich but still good.

Can I make Zucchini Quiche with Bacon and Hash Brown Crust dairy free?

Use a dairy free milk with a higher fat content, and skip the cheese or use a dairy free cheese that melts well. The texture will be slightly different but still tasty.

A Cozy Bite to Start Your Morning

There is a lot to love about Zucchini Quiche with Bacon and Hash Brown Crust. It is easy to prep, flexible with your fridge staples, and the crisp potato crust makes it feel special every time. If you want more ideas or variations, these resources are super helpful: the method from Zucchini Quiche with Bacon and Hash Brown Crust – Mom On Timeout and the tips from Zucchini Quiche with Hashbrown Crust – Sweet Savory and Steph are both solid reads. I hope you try it soon, then save a slice for tomorrow because it reheats like a dream.

If you need more eggy inspiration, I also keep this ham and cheese quiche in my back pocket for a quick brunch spread. Happy cooking and enjoy every crispy, cheesy bite.