Imagine a breakfast dish that transforms ordinary hashbrowns into a crispy, golden crust and pairs it with a creamy, cheesy zucchini filling that'll make your taste buds dance with joy. This Zucchini Quiche with Hashbrown Crust isn't just another breakfast recipe—it's a culinary revolution that turns simple ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: Serves 8
Ingredients
- 3 cups hashbrowns, thawed
- 1 cup shredded zucchini
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C). Prepare a 9-inch pie dish by lightly greasing it with cooking spray or butter.
- In a clean kitchen towel, squeeze excess moisture from the thawed hashbrowns. This is crucial to ensure a crispy crust.
- Similarly, drain excess liquid from the shredded zucchini by pressing it between paper towels or a clean kitchen towel.
- In the prepared pie dish, press the hashbrowns evenly across the bottom and up the sides, creating a uniform crust. Use your fingers to pack the hashbrowns tightly.
- Bake the hashbrown crust for 15-20 minutes until the edges start to turn golden brown and crispy.
- While the crust is baking, whisk together eggs, milk, garlic powder, salt, and pepper in a large mixing bowl until well combined.
- Sprinkle half the shredded cheese over the pre-baked hashbrown crust.
- Distribute the shredded zucchini evenly over the cheese layer.
- Pour the egg mixture carefully over the zucchini and cheese, ensuring even coverage.
- Sprinkle the remaining cheese on top of the egg mixture.
- Reduce oven temperature to 375°F (190°C) and bake the quiche for 25-30 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let the quiche rest for 10 minutes before slicing. This helps the quiche set and makes it easier to serve.
- Slice into 8 wedges and serve warm. Optional: Garnish with fresh herbs like chives or parsley.
Tips
- Moisture is the Enemy: Always thoroughly drain your hashbrowns and zucchini to ensure a crispy crust and prevent a soggy quiche.
- Pre-Bake the Crust: Taking the time to pre-bake the hashbrown crust guarantees a crisp, golden base that holds up beautifully.
- Temperature Matters: Start hot, then reduce the oven temperature to ensure even cooking and a perfectly set filling.
- Let It Rest: Allowing the quiche to rest for 10 minutes after baking helps it set and makes slicing a breeze.
- Get Creative with Variations: Try adding diced ham, bacon, or different herbs to customize your quiche to your taste preferences.
- Make Ahead Friendly: This quiche can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 135mg
