This hash brown quiche has a delicious crunchy crust made of potatoes! It will be your new favourite breakfast.
Preheat the oven to 425°F (220°C). Grease a 9-inch pie plate with butter.
Grate potatoes using the large wholes of a grater, You should have 4 cups. Rinse potatoes in cold water. Grab handfuls of the potatoes and squeeze to remove excess liquid. You can also place the grated potatoes in a clean kitchen towel and wring out the liquid that way. Place in a bowl.
Add cornstarch, salt, and pepper to the potatoes. Empty into the prepared pie plate and press them firmly into the bottom and up the sides until firmly packed. Make sure that there is no bottom or sides showing. Drizzle with oil.
Bake for 30 to 40 minutes. The crust is done when the sides are golden, and the bottom is starting to get some colour. If the sides are cooking too fast, cover with strips of aluminum foil, leaving the bottom of the pie plate exposed to the oven. Remove from oven.
While the crust is baking, prepare the filling. Cook green onions and zucchini in a frying pan over medium heat with 1 teaspoon oil until softened. Set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Add half of the zucchini to the bottom of the prepared crust and half of the grated cheese. Add the egg mixture, followed by the rest of the zucchini and cheese.
Turn down the oven to 350°F (175°C) and bake for 25 minutes or until the middle has set and springs back when you lightly press on the top.
* You can substitute any vegetable you prefer!
* Scrub the potatoes, you can leave the skin on or peel before grating, whichever you prefer.
