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Zucchini Hash Brown Crust Quiche

Zucchini Hash Brown Crust Quiche

The crispy hash brown crust makes this quiche a delicious treat. This is a great way to use up that extra zucchini and a perfect excuse to eat bacon! Swap the Monterey Jack for your favorite cheese and make it your own.
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Prep Time 15 mins
Cook Time 55 mins
Servings 6 people



  • 3 cups frozen hash browns (thawed)
  • 2 tbsp olive oil
  • 2 tbsp butter (melted)
  • salt and pepper


  • ½ pound bacon (cooked, crumbled)
  • 1 onion (diced)
  • 1 medium zucchini
  • ½ tsp salt
  • 1 tbsp salt
  • 1 tsp pepper
  • 5 eggs (room temperature)
  • ¼ cup Bisquick
  • 1 cup plain Greek yogurt
  • 3 cups Monterey Jack cheese (grated)


  • Grate one medium zucchini onto a clean towel and remove the excess liquid by rolling upthe towel and squeezing it to remove as much moisture as possible. Set aside.
  • To prepare the crust, preheat the oven to 400°F and lightly grease a nine-inch pie dish. Pat the thawed hash browns with a paper towel to remove any excess moisture. In a mixing bowl, combine the hash browns, two tablespoons of olive oil, two tablespoons of melted butter, and salt and pepper. Toss gently to combine. Press the hash browns into the bottom and sides of the prepared pie dish to form a crust. Bake for twenty to twenty-five minutes or until golden brown. Reduce the oven temperature to 350°F.
  • To prepare the filling, cook one-half pound of bacon in a skillet until crispy. Remove from the skillet and crumble into pieces. Remove most of the bacon grease, leaving one tablespoon. Add the diced onion and cook over medium heat until soft and clear. Increase the heat slightly and add the grated zucchini. Season with salt and pepper and cook for five minutes, or until the zucchini softens.
  • In a mixing bowl, beat five eggs until fluffy. Fold in one cup of plain Greek yogurt until combined. Add three cups of grated Monterey Jack cheese, one-quarter cup of Bisquick, crumbled bacon, and the zucchini mixture. Stir until combined.
  • Pour the filling into the crust and bake for thirty-five to forty minutes, or until a toothpick inserted into the middle comes out clean.
  • Let cool for at least ten minutes before slicing.
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