Hash Brown-Veggie Quiche


Hash Brown-Veggie Quiche

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Pie plate filled with hash-brown-crusted quiche

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A crispy potato crust adds character to this savory pie. Pat the potatoes dry to remove moisture and allow them to brown more evenly and quickly.

Recipe Tags

Servings and Ingredients

Serves 8
2 c. refrigerated shredded hash browns
3 tbsp. Hy-Vee unsalted butter, divided
1 ¼ c. shredded zucchini
½ c. yellow onion, chopped
4 Hy-Vee large eggs, lightly beaten
1 c. Hy-Vee half-and-half
1 orange bell pepper, seeded and chopped
1 tbsp. Italian parsley, finely chopped
¼ tsp. crushed red pepper
1 c. shredded Gouda cheese, (4 oz)
1 tbsp. Hy-Vee all-purpose flour

Things To Grab

  • Paper towels
  • Large skillet
  • 9-inch pie plate
  • Medium bowl
  • Small bowl


  1. Preheat oven to 400 degrees. Gently pat hash browns dry with paper towels. In a large skillet, melt 2 tablespoons butter over medium heat. Add hash browns and cook until golden brown and crisp, turning once, about 12 to 14 minutes. Press into bottom and up sides of a 9-inch pie plate.

  2. Bake for 10 minutes. Remove from oven; reduce temperature to 325 degrees.

  3. Meanwhile, pat zucchini dry with paper towels. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add zucchini and onion and cook for 3 minutes or until softened.

  4. In a medium bowl, combine eggs, half-and-half, softened zucchini and onion mixture, bell pepper, parsley and crushed red pepper.

  5. In a small bowl, toss together cheese and flour. Add to egg mixture; mix well. Pour into hash-brown-lined pie plate. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting into 8 wedges.

    Hyvee Culinary Expert Tip
    To serve later, place each wedge in a pint-size resealable plastic bag. Seal and refrigerate for up to 3 days or freeze for up to 1 month. Thaw wedge of quiche, if frozen. Microwave on HIGH for 20 to 30 seconds or until heated through.
    Hy-Vee Seasons Magazine

Nutrition facts


200 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 130mg
  • Sodium: 240mg
  • Total Carbohydrates: 9g
  • Protein: 9g

Daily Values

Vitamin A 20%
Vitamin C 45%
Iron 4%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Back to School 2016.