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Vegetable Potato Quiche

 Vegetable Potato Quiche
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
4-6 ServingsPrep: 20 min. Bake: 35 min.


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


  • 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

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Vegetable Potato Quiche (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.