VEGETABLE POTATO QUICHE

Vegetable Potato Quiche image

Of all the recipe Mom used to make, this was one of her best. When I make it, I'm reminded of home.-Lori Hiscock, Kalamazoo, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 4-6 servings.

Number Of Ingredients 13

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Ingredients

3 cups frozen shredded hash brown potatoes, thawed
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
FILLING:
1-1/2 cups sliced zucchini
3/4 cup chopped sweet red pepper
1 tablespoon butter
1/2 cup cubed fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
Salt and pepper to taste
3/4 cup shredded Monterey Jack cheese

Steps:

In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper. , Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 349mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.