Vegetable Ham Quiche:

Vegetable Ham Quiche, from field editor Betty A. of Buhl, Idaho, is
an easy egg dish filled with zucchini, bell pepper, ham and
cheese. "With our garden produce, it's even more economical," Betty
writes. "It's pretty enough to serve company, too."

Prep: 25 min.
Bake: 30 min.

1 egg, beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese

Filling:
1-1/2 cups thinly sliced zucchini
1 small sweet red pepper, chopped
1 tablespoon butter
1/2 cup diced fully cooked ham
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/4 cup milk
3/4 cup shredded Colby-Monterey Jack cheese


In a large bowl, combine the egg, hash browns and Parmesan cheese.
Press onto the bottom and up the sides of a greased 9-in. pie plate.
Bake at 400 for 15 minutes or until crust is set and edges begin to
brown.
Meanwhile, in a large skillet, saute zucchini and red pepper in
butter for 5 minutes. Stir in the ham, basil, salt and pepper. Remove
from the heat; cool slightly.
In a large bowl, beat eggs and milk; add zucchini mixture. Stir in
cheese. Pour into crust. Bake for 15-20 minutes or until set. Let
stand for 5 minutes before cutting. Yield: 4 servings.


Source: Taste of Home


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