Vegetable Ham Quiche

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1 egg, beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese
1-1/2 cups thinly sliced zucchini
1 small sweet red pepper, chopped
1 tablespoon butter
1/2 cup diced fully cooked ham
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/4 cup milk
3/4 cup shredded Colby-Monterey Jack cheese

In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400*F for 15 minutes or until crust is set and edges begin to brown.

Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly.

In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until set. Let stand for 5 minutes before cutting. Yield: 4 servings.

Source:  Taste of Home
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