Surprising Cleanup

Thank You Jesus for the meal idea yesterday. Thank You for having all the ingredients in the fridge. Thank You for the open and ready stomachs. Thank You for no leftovers to put away. Would You do that again today?




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.