Potato Vegetable Quiche

A crust made from hash browns and grated Parmesan cheese is filled with zucchini, sweet red pepper, cooked ham, basil, Monterey Jack cheese, eggs and milk to make this delicious quiche.

Yield

4 to 6 servings

Crust Ingredients

3 cups frozen shredded hash brown potatoes, thawed
1 egg, lightly beaten
1/4 cup grated Parmesan cheese

Filling Ingredients

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

Directions

Preheat oven to 400°F (204°C). Coat a 9-inch pie plate with cooking spray.

In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of he prepared pie plate.

Bake for 16 to 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 for 15 to 20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes
Standing Time: 5 minutes

Nutritional Information

1 serving (1 piece) equals 187 calories, 11 g fat (6 g saturated fat), 134 mg cholesterol, 349 mg sodium, 10 g carbohydrate, 1 g fiber, 12 g protein.

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