Ingredients Jump to Instructions ↓

  1. 3 cups frozen shredded hash brown potatoes, thawed

  2. 1 egg, lightly beaten

  3. 1/4 cup grated Parmesan cheese


  5. 1-1/2 cups sliced zucchini

  6. 3/4 cup chopped sweet red pepper

  7. 1 tablespoon butter

  8. 1/2 cup cubed fully cooked ham

  9. 2 eggs, lightly beaten

  10. 1/4 cup milk

  11. 1-1/2 teaspoons dried basil

  12. Salt and pepper to taste

  13. 3/4 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Potato Vegetable Quiche Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.


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