For some reason, this was a hit with my veggie-chokin hubby and my unpredictable girls so I'll share it with you. I didn't take a before picture because I had no idea this was all going to happen.
Potato Vegetable Quiche
Lori Hiscock, Kalamazoo, Michigan
3 cups hash browns
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
FILLING:
1-1/2 cups sliced zucchini (I grated it and for my garden-growing readers, YES, we have to buy those here - scandalous I know.)
3/4 cup diced sweet red pepper
1 Tbsp butter
1/2 cup diced cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 tsp dried basil
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese
In a bowl, combine the hash browns, egg and parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. (I sprinkled some Adobo seasoning on the crust before putting it in the oven.) Bake at 400 degrees for 16-20 minutes or until golden brown.
Meanwhile, in a skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the heat; stir in the ham, eggs, milk, basil, salt and pepper. Pour into crust. Sprinkle with cheese.
Bake at 400 degrees for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
