What’s better than a quiche? A quiche whose crust is made out of hashbrowns! Let’s dive into this zucchini quiche with hashbrown crust.
Eggs for breakfast
Let’s talk about this zucchini quiche with hashbrown crust, because honestly, it’s my new favorite breakfast.
There are so many ways you can prep eggs. They are easy to make and versatile, and when baked in a pie plate or muffin format, they make for a great grab-and-go breakfast. Eggs are a great way to get a nutritious, protein-packed, filling breakfast in, even on your busiest of days.
All about the zucchini filling
There are many recipes out there for egg bakes and quiches. What makes for a good one though?
For one, I love a creamy, flavorful filling. This quiche has shredded zucchini inside, which not only bulks up the filling, but also makes it very moist and flavorful. The zucchini in this recipe is a nice change-up from the usual pepper and onions mixture that I typically use for frittatas and omelets.
To prep the zucchini, shred it using a box cheese grater over a large bowl. Once it is shredded, it is super important to get rid of the excess water. Zucchini holds a ton of excess water. If that water is not released, it dilutes the flavors in your dish. It also makes for a watery filling, and it will never set up correctly.
To wring the water out, simply wrap the zucchini up in a paper towel or dish towel, secure tightly, and squeeze it over the sink. You would be shocked at how much water is released!
Once this step is done, the zucchini is much drier and will take on all of the flavors you add to the dish.
What else is in the quiche filling?
I use sautéed onion in this recipe because – let’s face it – I use onion in everything. I can’t help it! When onion is sautéed it develops such delicious, slightly sweet flavor.
A great quiche also usually includes cheese. Usually the cheese is inside the filling, but this recipe uses cheese both in the filling and in the crust! Is there any such thing as too much cheese? Nah, didn’t think so.
For this recipe, I mix whole eggs with egg whites. This helps cut down the calories a bit, but still gives you that filling protein you need for a nutritious breakfast. You can always use all eggs, or all egg whites, though. Feel free to make this your own, and use what you have on hand!
The seasonings are super simple here: salt and pepper. With all of the other flavors happening in this recipe, there is no need for an abundance of seasoning.
The crust
Let’s face it, the crust is the star of the show here. Instead of using a traditional crust, the crust here is made out of hash browns! The hash browns and cheese together form a delicious nest for the filling to bake in. Each bite of this quiche is better than the next, as you get a little taste of all the flavors and textures.
I use these pre-shredded hash browns from the bag from the brand Simply Potatoes. In my grocery store, these are sold right where the eggs and egg substitutes are sold. You can definitely shred your own hash browns, but buying them pre-shredded just saves you an additional step, and they are budget-friendly as well.
As for the cheese, I used Kraft fat free cheddar here. As with anything else, you can substitute any other cheese of your preference, the stats will just change accordingly.
You need to par-bake the crust here, which is a fancy way of saying: bake the crust alone so it can set up before the filling is added. This is similar to methods used in making dessert tarts and cheesecakes. It allows the crust to firm up and get crispy, instead of becoming soggy after adding the liquid filling.
Assembly, serving and storage
Once you have prepped the crust and par-baked it, simply pour the filling into the crust and bake it like you would any other quiche. It’s really that simple. Once it is cooled, cut the quiche into four generous servings.
I enjoyed this quiche with a side of chicken breakfast sausages – these are my favorite. This quiche is filling enough on its own, however, or paired with some fruit.
To store the zucchini quiche with hashbrown crust, make sure it has fully cooled from the oven. You can either store it in the pie dish you baked it in (simply cover tightly with plastic wrap), or you can place the individual servings into smaller storage containers (I recommend using glass storage containers for meal prep, I use these).
To reheat the quiche, you can simply microwave it, or you can pop it in the oven or air fryer to crisp up.
Looking for other easy egg-bake breakfasts? Here are some of my other faves:

Zucchini Quiche with Hashbrown Crust
Equipment
- frying pan
- pie dish
Ingredients
Cheesy Hashbrown Crust
- 10 oz hashbrowns I use the Simply Potatoes brand, it is sold in the refrigerated section near the eggs
- 1/4 cup fat free cheddar
- 1/2 tsp salt
- fresh cracked pepper
Quiche Filling
- 2 cups shredded zucchini drained of all excess water
- 1 small onion chopped
- 4 eggs I use Egglands Best
- 3/4 cup liquid egg whites
- 1 cup fat free cheddar
- 1 tsp salt
- fresh cracked pepper
Instructions
Cheesy Hashbrown Crust
- Preheat the oven to 425F.
- Combine the hashbrowns with 1/4 cup of the fat free cheddar in a mixing bowl.
- Spray a pie dish (I use a 9" round dish) or baking dish with cooking spray.
- Pour the hashbrown mixture into the dish and press firmly to the bottom.
- Make sure there are no holes or gaps in the hashbrown layer, this will ensure it becomes a crust that holds the egg mixture in.
- Bake for 15 minutes. Remove from the oven and set aside while you prepare the other ingredients.
Quiche
- Lower oven temperature to 375F.
- Squeeze all excess water from the shredded zucchini (zucchini holds a lot of moisture) - to do this, place the shredded zucchini in a paper towel or kitchen towel and ring it over the sink.
- Saute the chopped onion in a small frying pan with olive oil spray until it starts to brown and get tender, just about 5 minutes. Add the cooked onion to a mixing bowl with the drained zucchini.
- Add 1 cup of the fat free cheddar to the bowl with the zucchini and onion. Season with the salt and pepper.
- In a small bowl, combine the eggs and egg whites, and whisk. Add the egg mixture to the zucchini mixture, stir to combine thoroughly.
- Pour the mixture into the par-cooked crust. Make sure it is spread evenly on top of the crust. Bake for 40 minutes or until firm and set.
Notes
Nutrition
Love this so much, it’s a great switch up for my breakfasts. So filling and delicious!
So good, easy, and filling! Reheats like a dream. I had it with salsa each morning for 4 days. Can’t wait to make it again!
This was really a delicious and filling breakfast! I loved it and will definitely be making it again!
Easy and delish! Perfect for make ahead breakfast. Easy to reheat in toaster oven.
Definitely a 5⭐ recipe. It’s in my rotation, and I shared it with a coworker, who made our and loved it as well!!
Thank you Steph!!
This has been an awesome breakfast! I’m not an egg lover but I can do this! It’s delish and super simple!
I made this exactly as written and it as delicious . Used it for breakfast meal prep for the first week . Loved the idea of using hash browns for the crust.
Awesome recipe!! Super filling and versatile to use as a base as well.
This has become my go to cold weather breakfast. It is fast and easy to make. It fulfilling and delicious.
I love this recipe! I make it once a week and switch out the veggies. I’ve tried zucchini, broccoli and spinach and they all taste great with this recipe 🙂
Quiche was amazing and so easy to make! Huge portion and very filling.
This was easy and yummy. I left out the onions to be more family friendly. I would make this for company and use regular sharp cheddar for sure .
Made this today for the first time. WOW! Absolutely delicious! Thank you so much for sharing!
I have made this quiche several times since you posted recipe and I love it! My favorite breakfast and my husband even raves about it! Thought I wouldn’t have to share but that didn’t happen! 😬
So scrumptious, easy and guilt free!
This was so easy and absolutely delicious! It reheats really well too.
Can’t wait to make this recipe! Is there any changes you would suggest when using frozen hash browns?
I’ve made this a couple of times now and I just love it! So simple and your house smells so good while it’s baking! I have swapped out the zucchini for broccoli ( which I steamed prior) and it was equally as amazing! Great go to for breakfast!
The bomb! Very easy to make and super filling!
So so good! I could not find fat free cheddar anywhere on the planet LOL so I used reduced fat cheddar and counted it as four points per serving.
This is so tasty! Will definitely make it again!