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Vegetable Potato Quiche

Name: Vegetable Potato Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 servings.
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min.

Makes

4-6 servings

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

Vegetable Potato Quiche Recipe photo by Taste of Home

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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 in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 187 calories, 11g fat (6g saturated fat), 134mg cholesterol, 349mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 12g protein.

Vegetable Potato Quiche

Ingredients

Directions

Nutrition Facts

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