Zucchini Quiche with Potato Bacon Crust
Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible. Set aside.
Preheat oven to 400F. Coat a 9-inch pie plate with non-stick cooking spray. Set aside.
In a medium bowl, combine, hash browns, olive oil, butter, salt, and pepper and toss to combine.
Press hash browns into the bottom and up the sides of the pie plate firmly, forming a crust. You want it to go all the way up the sides because it will shrink some while baking.
Bake for 20 to 25 minutes or until the edges are golden brown.
Reduce oven temperature to 350F.
Cook bacon in a large sauté pan over medium high heat until crispy, about 6 to 8 minutes on each side. Remove from skillet and crumble into small pieces.
Remove all but one tablespoon of the bacon grease from the skillet. Add the diced shallots and sauté over medium heat for 3 to 4 minutes or until translucent and soft.
Add shredded zucchini turn up the heat to high. Season with salt and pepper. Cook the zucchini and shallots for an additional 3 to 5 minutes, stirring occasionally.
Combine the flour, baking powder, and salt in a small bowl.
In a separate bowl, beat the eggs until nice and fluffy (2 to 3 minutes). Whisk in the Greek yogurt until combined and smooth.
Add in the grated cheese, flour mixture, bacon, and zucchini mixture and stir until combined.
Pour filling into hash brown crust and bake for 35 to 40 minutes or until center is set, the top is puffed and golden brown and a toothpick inserted into the center comes out clean. Let stand for several minutes before removing from pan and serving. Can also be eaten room temperature or chilled.
Ingredients
Directions
Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible. Set aside.
Preheat oven to 400F. Coat a 9-inch pie plate with non-stick cooking spray. Set aside.
In a medium bowl, combine, hash browns, olive oil, butter, salt, and pepper and toss to combine.
Press hash browns into the bottom and up the sides of the pie plate firmly, forming a crust. You want it to go all the way up the sides because it will shrink some while baking.
Bake for 20 to 25 minutes or until the edges are golden brown.
Reduce oven temperature to 350F.
Cook bacon in a large sauté pan over medium high heat until crispy, about 6 to 8 minutes on each side. Remove from skillet and crumble into small pieces.
Remove all but one tablespoon of the bacon grease from the skillet. Add the diced shallots and sauté over medium heat for 3 to 4 minutes or until translucent and soft.
Add shredded zucchini turn up the heat to high. Season with salt and pepper. Cook the zucchini and shallots for an additional 3 to 5 minutes, stirring occasionally.
Combine the flour, baking powder, and salt in a small bowl.
In a separate bowl, beat the eggs until nice and fluffy (2 to 3 minutes). Whisk in the Greek yogurt until combined and smooth.
Add in the grated cheese, flour mixture, bacon, and zucchini mixture and stir until combined.
Pour filling into hash brown crust and bake for 35 to 40 minutes or until center is set, the top is puffed and golden brown and a toothpick inserted into the center comes out clean. Let stand for several minutes before removing from pan and serving. Can also be eaten room temperature or chilled.
Notes
