| | Directions | | Preheat oven to 400°. In a bowl, toss together hashbrowns, 1 egg and Parmesan. Press into the bottom and up the sides of a quiche dish and bake at 400° for 15 minutes. In a pan over medium heat, cook squash and bell pepper in butter for 5 minutes. Cool for 1 minute. Stir in basil, ham, salt and pepper. In a small bowl, combine milk, 2 eggs and cheese. Add to skillet, combine and pour all of it into the baked crust. Bake uncovered for 15 to 20 minutes or until set. |
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| Ingredients | | - |  | 3 cups shredded hashbrowns |
| - | | 1 egg, beaten |
| - | | 1/4 cup Parmesan Cheese, grated |
| - | | 1/2 cup yellow squash, thinly sliced |
| - | | 1 red bell pepper, chopped (small) |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon fresh basil |
| - | | 1/2 cup diced cooked ham |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1/4 cup milk |
| - | | 2 Eggs, beaten |
| - | | 3 ounces Monterey Jack Cheese, grated |
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