A savory quiche with a crispy hash brown crust, filled with tender zucchini, crispy bacon, and a creamy egg custard.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
4 cups frozen shredded hash browns, thawed and squeezed dry
4 tablespoons butter, melted
6 slices bacon, cooked and crumbled
1 medium zucchini, thinly sliced
1/2 cup chopped onion
4 large eggs
1 cup milk
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
Preheat oven to 425°F (220°C). Press hash browns into a greased 9-inch pie dish, forming a crust. Brush with melted butter and bake for 20-25 minutes until golden.
Reduce oven to 350°F (175°C). Sauté zucchini and onion in bacon grease until tender, about 5 minutes.
In a bowl, whisk eggs, milk, salt, and pepper. Stir in bacon, sautéed vegetables, and cheese.
Pour mixture into the baked hash brown crust. Bake for 30-35 minutes until set and lightly browned. Let cool 5 minutes before serving.