Zucchini Quiche Bacon Hash has become my absolute go-to for a weekend brunch that feels special but is surprisingly easy. I remember the first time I tried making it; the aroma of smoky bacon and savory zucchini filling my kitchen instantly made me feel like a gourmet chef! The magic really happens with that crispy hash brown crust, which is such a delightful contrast to the creamy, cheesy egg filling. If you’re looking for a foolproof bacon zucchini quiche recipe that will impress everyone, you’ve found it. Let’s get cooking!
Why You’ll Love This Zucchini Quiche Bacon Hash
This dish is a winner for so many reasons! It’s packed with amazing flavor, making it a standout meal.
- Incredible taste: The combination of smoky bacon, tender zucchini, and three kinds of cheese creates a truly delicious bite.
- Quick prep time: You can whip up this easy zucchini bacon quiche with hash in about 20 minutes.
- Healthier options: It’s naturally gluten free zucchini bacon hash quiche, and you can load it up with veggies.
- Budget-friendly: Uses common ingredients that are easy on the wallet.
- Family-favorite: Even picky eaters will devour this savory dish.
- Versatile: This easy zucchini bacon quiche with hash is perfect for brunch, lunch, or a light dinner.
- Impressive presentation: That golden hash brown crust looks as good as it tastes!
Ingredients for Zucchini Quiche Bacon Hash
Gathering these ingredients is the first step to creating a truly memorable breakfast or brunch. For the base of our hash brown crust quiche zucchini bacon, you’ll need 3 cups refrigerated or frozen hash browns, thawed and patted dry – this is crucial for a crispy crust. We’ll mix these with 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter, melted. The filling boasts 1/2 lb bacon, cooked and crumbled for that essential smoky flavor. You’ll also need 1 shallot, diced and 1 medium zucchini, which should be grated and then pressed to remove excess moisture. For the custard, we have 5 eggs, room temperature, which helps create a smoother texture, and 1 cup plain Greek yogurt for creaminess. The flavor really comes alive with 3 cups shredded cheese – I love a mix of sharp cheddar, Gruyere, and Monterey Jack for this dish. Don’t forget 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup all-purpose flour, and 1/2 tsp baking powder for the perfect texture.
How to Make Zucchini Quiche Bacon Hash
- Step 1: Start by preheating your oven to 425°F (220°C) and generously grease a 9-inch pie dish. This ensures your hash brown crust doesn’t stick.
- Step 2: In a medium bowl, combine the 3 cups thawed and patted dry hash browns with 2 tbsp extra virgin olive oil and 2 tbsp melted unsalted butter. Add a pinch of salt. Press this mixture firmly and evenly into the bottom and up the sides of the prepared pie dish. You’re creating the foundation for our delicious zucchini bacon quiche hash.
- Step 3: Bake the hash brown crust for 25 minutes, or until the edges are beautifully golden brown and crisp. The smell of toasting potatoes is heavenly!
- Step 4: While the crust is baking, prepare your zucchini. Grate the 1 medium zucchini and place it in a colander. Sprinkle it with 1/4 teaspoon salt and let it sit for 10 minutes to draw out excess moisture. Afterward, press it gently with paper towels to remove as much liquid as possible – this step is key to avoiding a soggy center.
- Step 5: Reduce your oven temperature to 350°F (175°C).
- Step 6: If you cooked your bacon separately, sauté the 1 diced shallot in the same pan you used for the bacon over medium heat until it becomes translucent and soft, about 2-3 minutes.
- Step 7: Add the squeezed-dry zucchini to the pan with the shallots. Sauté for another 3 minutes until the zucchini is tender.
- Step 8: Now, let’s make the creamy filling. In a large bowl, whisk together the 5 room temperature eggs, 1 cup plain Greek yogurt, 1/4 cup all-purpose flour, 1/2 tsp baking powder, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper until the mixture is completely smooth.
- Step 9: Gently fold in 2 1/2 cups of your shredded cheese blend, the crumbled cooked bacon, and the sautéed zucchini-shallot mixture into the egg custard. This is where all the amazing flavors come together for our how to make zucchini bacon quiche hash.
- Step 10: Pour this flavorful filling evenly into the pre-baked hash brown crust. Sprinkle the remaining 1/2 cup of cheese over the top for an extra cheesy finish.
- Step 11: Cover the quiche loosely with aluminum foil to prevent the cheese from burning too quickly. Bake for 30 minutes.
- Step 12: Carefully remove the foil. Continue baking for another 10-15 minutes. You’re looking for the center to be just set but still have a slight jiggle, and the top should be a beautiful golden brown. A quick check is to insert a knife near the center; it should come out mostly clean.
- Step 13: This last step is crucial for the perfect texture, so don’t skip it! Let the finished zucchini quiche bacon hash rest for at least 10 minutes before slicing and serving. This allows it to set up properly.
Pro Tips for the Best Zucchini Quiche Bacon Hash Recipe
I’ve made this dish countless times, and these little tricks have really elevated it. Follow these tips for a truly amazing breakfast experience!
- Always press out as much moisture as possible from both the hash browns and the grated zucchini. This is the absolute key to preventing a soggy bottom and ensuring that delightful crispness.
- Don’t skimp on pre-baking the hash brown crust. That initial bake is what gives it structure and that irresistible golden crunch.
- For the cheese blend, using at least two different types, like a sharp cheddar for flavor and Gruyere for meltiness, makes a huge difference in taste and texture.
What’s the secret to perfect zucchini bacon hash quiche?
The secret lies in managing moisture! Thoroughly draining the zucchini and hash browns, plus pre-baking the crust, ensures a perfectly crisp base and a creamy, not watery, filling for your savory zucchini bacon hash quiche.
Can I make zucchini bacon hash breakfast casserole ahead of time?
Yes, you absolutely can! You can prepare the entire quiche, up to the final bake, a day in advance. Store it covered in the refrigerator and add a few extra minutes to the baking time. Just remember to uncover it for the final stage to get that lovely golden top. For more breakfast ideas, check out these breakfast bowl recipes with eggs.
How do I avoid common mistakes with zucchini bacon hash quiche?
The biggest mistake is not draining the zucchini and hash browns well enough, leading to a soggy crust. Also, over-baking the filling can make it rubbery; aim for just set with a slight jiggle in the center. Make sure you get that zucchini bacon quiche hash brown crust nice and golden!
Best Ways to Serve Zucchini Quiche Bacon Hash
This versatile dish is perfect for so many occasions! For a lovely zucchini bacon hash quiche for brunch, I love pairing it with a fresh fruit salad or some simple avocado slices. The sweetness of the fruit cuts through the richness of the quiche beautifully. If you are serving it for a lighter dinner, a crisp green salad with a lemon vinaigrette makes a fantastic accompaniment. You could also serve it alongside some roasted asparagus or sautéed spinach for a complete and satisfying meal. It’s truly a crowd-pleaser! For other delightful brunch options, consider these lemon custard pufflets or these cranberry feta pinwheels with cream cheese.
Nutrition Facts for Zucchini Quiche Bacon Hash
Let’s talk about what’s in each delicious slice of this zucchini bacon hash quiche. While the exact numbers can vary a bit depending on the specific ingredients you use, here’s a good estimate of what you can expect. Each serving is packed with flavor and balanced nutrients to start your day right. For a general understanding of how to calculate nutritional values, you can refer to resources on nutrition labeling.
- Calories: 350
- Fat: 25g
- Saturated Fat: 10g
- Protein: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 1g
- Sodium: 500mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Zucchini Bacon Hash Quiche
Properly storing and reheating your delicious zucchini bacon hash quiche ensures you can enjoy every last bite. Once your quiche has cooled completely on a wire rack (this usually takes about an hour), you can prepare it for storage. For refrigeration, wrap any leftover slices tightly in plastic wrap or place them in an airtight container. It will stay fresh in the fridge for about 3 to 4 days. If you want to keep this delightful zucchini bacon hash egg bake even longer, freezing is a great option. Wrap individual slices securely first in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to reheat, you have a couple of easy methods. For refrigerated slices, a quick warm-up in the microwave for about 30-60 seconds is perfect. For frozen slices, it’s best to thaw them overnight in the refrigerator first, then reheat as you would a refrigerated piece, or you can reheat directly from frozen in a 300°F (150°C) oven for 15-20 minutes until warmed through. For more storage tips, consider these homemade ice cream recipe storage guidelines, as similar principles apply to preserving freshness.
Frequently Asked Questions About Zucchini Quiche Bacon Hash
What is zucchini bacon hash quiche?
A zucchini bacon hash quiche is a savory baked dish featuring a crispy hash brown crust filled with a creamy egg and Greek yogurt custard, loaded with tender zucchini, smoky bacon, and delicious melted cheese. It’s a fantastic brunch or breakfast option that combines the best textures and flavors.
Why make zucchini bacon quiche hash?
You should make this zucchini bacon quiche hash because it’s incredibly satisfying, visually appealing with its golden crust, and relatively easy to prepare. It’s a wonderful way to use up zucchini and bacon, offering a gluten-free breakfast alternative that’s packed with protein and flavor. It’s perfect for feeding a crowd or enjoying leftovers! For more breakfast ideas, explore these mini citrus cloud bites.
Can I use different types of cheese in my zucchini bacon hash quiche?
Absolutely! The beauty of this dish is its versatility. While a blend of sharp cheddar, Gruyere, and Monterey Jack works wonderfully, feel free to experiment. Provolone, Swiss, or even a spicy Pepper Jack can add a delightful twist to your savory zucchini bacon hash quiche.
How do I ensure the hash brown crust is perfectly crispy?
To get that ideal zucchini bacon quiche hash brown crust, make sure your hash browns are thoroughly thawed and patted dry to remove as much moisture as possible. Pressing them firmly into the pie dish and pre-baking them until golden brown before adding the filling is also crucial. Using a metal pie dish can also help achieve a crispier bottom. For a similar crispy texture, try our cheesy scalloped potatoes recipe.
Variations of Zucchini Bacon Hash Quiche You Can Try
Once you’ve mastered the basic recipe for this amazing zucchini bacon hash quiche, you might want to experiment! It’s so versatile. For a truly decadent experience, try making an extra cheesy zucchini bacon hash quiche by adding an extra half cup of your favorite shredded cheese, or perhaps some crumbled feta for a salty kick. If you’re looking for a lighter version, you can easily adapt this to be a gluten free zucchini bacon hash quiche by ensuring your hash browns are certified gluten-free and omitting the flour in the filling, perhaps using a bit more Greek yogurt or an egg to bind. You could also try a vegetarian version by omitting the bacon and adding sautéed mushrooms or spinach for extra flavor and texture. Another fun twist is to make them as mini quiches in muffin tins for individual servings!
Print
Zucchini Quiche Bacon Hash: 3 Amazing Bites
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A crispy hash brown crust forms the base for this savory zucchini and bacon quiche. It features a creamy egg custard filled with tender zucchini, smoky bacon, and a blend of three cheeses, enhanced by the smooth texture of Greek yogurt.
Ingredients
- 3 cups refrigerated or frozen hash browns, thawed and patted dry
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter, melted
- 1/2 lb bacon, cooked and crumbled
- 1 shallot, diced
- 1 medium zucchini
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 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)
Instructions
- Preheat your oven to 425°F and grease a 9-inch pie dish.
- Mix the thawed hash browns with olive oil, melted butter, and a pinch of salt. Press firmly into the bottom and up the sides of your dish to form a crust.
- Bake for 25 minutes until the edges turn golden brown.
- While the crust bakes, grate the zucchini, sprinkle with 1/4 teaspoon salt, and let sit in a colander for 10 minutes. Press with paper towels to remove excess moisture.
- Reduce oven temperature to 350°F.
- Cook the diced shallot in the same pan used for the bacon until translucent, about 2-3 minutes.
- Add the squeezed-dry zucchini and sauté for another 3 minutes until tender.
- Whisk the eggs, Greek yogurt, flour, baking powder, remaining salt, and pepper in a large bowl until smooth.
- Fold in 2 1/2 cups of the cheese mixture, cooked bacon, and the zucchini-shallot mixture.
- Pour the filling into the pre-baked hash brown crust and sprinkle the remaining 1/2 cup cheese over the top.
- Cover loosely with foil and bake for 30 minutes.
- Remove the foil and continue baking for 10-15 minutes until the center is set but still slightly jiggly and the top is beautifully golden.
- Insert a knife near the center; it should come out mostly clean.
- Let the quiche rest for at least 10 minutes before slicing.
Notes
- Thoroughly drain hash browns and zucchini to prevent a soggy crust.
- Reserve sharp cheese for the top layer for a golden crust.
- Cook bacon until just crisp, not brittle.
- Use a metal pie dish for a crispier hash brown crust.
- Ensure eggs and Greek yogurt are at room temperature for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg