• Grate the zucchini onto a clean kitchen towl and squeeze dry, removing as much exceess liquid as possible. Set aside.

Hash Brown Crust

• 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 while baking.
• Bake for 20 to 25 minutes or until the edges are golden brown.
• Reduce oven temperature to 350F.

Quiche Filling

• Cook bacon in a large saute' pan over medium high heat until crispy, about 6 to 8 minuets 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 saute' 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 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 sit for several minutes before removing from pan and serving. Can also be eaten at room temperature or chilled.