Potato and Vegetable Quiche Recipe

  • 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
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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