• 4servings
  • 388calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups frozen hash brown potatoes

  2. 1 tablespoon butter

  3. 1 cup chopped onion

  4. 1 large clove garlic, minced

  5. 2 cups thinly sliced and quartered zucchini

  6. 1 cup diced sweet red pepper

  7. 1 cup chopped oil-packed artichoke hearts, drained

  8. 4 large eggs

  9. 1/2 cup skim milk

  10. 1/2 cup shredded reduced-fat mozzarella cheese

  11. 1/2 teaspoon each dried crushed basil and oregano

  12. 2 cups prepared tomato sauce, warmed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F (220°C).

  2. Evenly coat a 10-inch quiche or pie plate with cooking spray, Spread potatoes to cover bottom and sides of dish; lightly coat with cooking spray. Bake until potatoes are lightly browned and crisp, about 30 minutes.

  3. In large skillet, melt butter; cook onion and garlic until tender, about 3 to 4 minutes. Stir in zucchini, pepper, and artichokes, cooking until crisp-tender.

  4. In large bowl, beat together eggs, milk, cheese, basil, and oregano. Stir in vegetables and pour into potato shell.

  5. Reduce heat to 375°F (190°C) and bake until knife inserted near center comes out clean, about 45 minutes.

  6. Serve with 1/2 cup sauce over each portion.


Send feedback