Ultimate Zucchini Quiche with Bacon and Hashbrown Crust

Coming up with dinner ideas that are both comforting and impressive can feel like a real challenge. Between juggling work deadlines and family commitments, the last thing anyone wants is to spend hours in the kitchen, especially when you’re craving something that feels a bit special for dinner.

That’s where this zucchini quiche with bacon and hashbrown crust comes in – it’s the perfect balance of casual and fancy, easy enough for a weeknight dinner but special enough for weekend brunches. The crispy hashbrown crust adds a fun twist to traditional quiche, while the bacon and zucchini filling makes it filling and satisfying.

What Kind of Zucchini Should I Use?

For quiche, medium-sized zucchini around 7-8 inches long are your best bet since they’re usually less watery and have fewer seeds than larger ones. Look for zucchini that feels firm and heavy for its size, with smooth, slightly glossy dark green skin without any soft spots. If you can only find larger zucchini, just remember to remove the seedy center before using it in your quiche, as this part contains the most moisture. To prep your zucchini for this recipe, you’ll want to either grate it on a box grater or cut it into small, thin slices – just be sure to pat it dry with paper towels to remove excess moisture that could make your quiche soggy.

Options for Substitutions

This quiche is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Hash browns: If you don’t have hash browns, you can grate fresh potatoes (squeeze out excess moisture), or try using crushed potato chips or even crushed crackers mixed with melted butter for the crust.
• Bacon: Not a bacon fan or don’t have any? Try using ham, turkey bacon, or even cooked breakfast sausage. For a vegetarian option, you could use mushrooms sautéed until crispy.
• Greek yogurt: You can swap the Greek yogurt with sour cream in equal amounts, or use heavy cream (reduce to 3/4 cup) for a richer result.
• Shredded cheese: The beauty of this recipe is that almost any cheese works! Mozzarella, provolone, Swiss, or even plain cheddar are all good options. Just make sure to keep the total amount the same.
• Zucchini: Feel free to swap zucchini with yellow summer squash, or try other vegetables like broccoli, spinach, or bell peppers. Just make sure to cook out any excess moisture first.
• Shallot: No shallots? Use 1/4 cup finely diced yellow or red onion, or 2 cloves of minced garlic instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making a quiche with a hashbrown crust is ending up with a soggy bottom – to prevent this, make sure to thoroughly pat your hashbrowns dry with paper towels and pre-bake the crust until it’s golden brown before adding the filling. Another common mistake is not properly draining the zucchini, which can release excess moisture during baking – solve this by salting the sliced zucchini and letting it sit for 15-20 minutes, then patting it dry with paper towels. When it comes to the filling, room temperature eggs and Greek yogurt are crucial for even baking, so take them out of the fridge at least 30 minutes before starting – cold ingredients can lead to a lumpy mixture and uneven cooking. For the best texture, avoid overmixing the egg filling which can incorporate too much air and cause the quiche to puff up and then sink in the middle.

What to Serve With Zucchini Quiche?

This hearty quiche is perfect for brunch or dinner, and there are lots of tasty ways to round out your meal. A simple mixed green salad with a light vinaigrette makes an excellent side dish, helping to balance out the rich, savory flavors of the quiche. For breakfast or brunch, try serving it with fresh fruit like berries or melon slices, or go all out with crispy breakfast potatoes (if you’re not already satisfied with the hash brown crust!). If you’re serving this for dinner, roasted cherry tomatoes or sautéed mushrooms make great companions, adding extra vegetables to your plate while complementing the bacon and cheese flavors.

Storage Instructions

Keep Fresh: This quiche is perfect for making ahead! Place it in an airtight container and keep it in the fridge for up to 4 days. The hashbrown crust stays surprisingly crispy, and the filling remains nice and tender.

Freeze: Good news – this quiche freezes really well! Let it cool completely, then wrap individual slices or the whole quiche tightly in plastic wrap and foil. It’ll keep in the freezer for up to 3 months. Just remember to thaw it overnight in the fridge when you’re ready to eat.

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy. I like to cover it with foil while reheating to prevent the top from getting too brown.

Preparation Time	15-20 minutes
Cooking Time	55-65 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 120-140 g
• Fat: 150-170 g
• Carbohydrates: 130-150 g

Ingredients

For the crust:

• 3 cups thawed hash brown potatoes, patted dry
• 2 tbsp extra virgin olive oil
• 2 tbsp melted unsalted butter
• 1/2 tsp salt
• 1/2 tsp black pepper

For the filling:

• 1/2 lb cooked and crumbled bacon
• 1 shallot, diced
• 1 medium zucchini
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 5 eggs at room temperature
• 1 cup plain greek yogurt
• 3 cups shredded cheese (blend of cheddar, gruyere, monterey jack, dubliner, or pepper jack recommended)

Step 1: Prepare the Hash Brown Mixture

• 3 cups thawed hash brown potatoes, patted dry
• 2 tbsp extra virgin olive oil
• 2 tbsp melted unsalted butter
• 1/2 tsp salt
• 1/2 tsp black pepper

In a medium bowl, combine the thawed and patted dry hash brown potatoes with extra virgin olive oil, melted unsalted butter, salt, and black pepper.

Toss everything together until the potatoes are evenly coated and all ingredients are well incorporated.

Step 2: Form and Bake the Hash Brown Crust

• hash brown mixture from Step 1

Preheat your oven to 400°F.

Coat a 9-inch pie plate with non-stick cooking spray.

Firmly press the prepared hash brown mixture (from Step 1) into the bottom and up the sides of the pie plate, ensuring coverage since the crust will shrink as it bakes.

Bake for 20 to 25 minutes, or until the edges are golden brown.

When done, reduce the oven temperature to 350°F.

I always make sure to press the crust up the sides well to prevent leaks from the filling later.