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Potato Vegetable Quiche Recipe

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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

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Potato Vegetable Quiche Recipe

Prep: 20 min. Bake: 35 min.

Yield: 4-6 Servings

20 35 55

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

Directions

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 near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.

Nutritional Facts 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.

Originally published as Potato Vegetable Quiche in The Best of Country Cooking Annual 2005, p29

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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