Friday, May 11, 2012

HAM & VEGETABLE QUICHE

Crust:
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 red bell pepper
1 tbsp butter
1/2 cup fully cooked diced ham
1 tbsp minced fresh basil or 1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 large eggs
1/4 cup low-fat milk
3/4 cup shredded Italian-Blend cheese

Preheat oven to 400 degrees.
Grease the bottom and sides of a 9-inch pie plate; set aside.

In a large bowl combine the egg, hash browns and Parmesan cheese; press onto the bottom and up the sides of the prepared pie plate.  Bake at 400 degrees for 15 minutes or until the crust is set and edges are just beginning to brown.

While the crust bakes, in a large skillet melt the butter and saute the zucchini and bell pepper for about 5 minutes.  Stir in the ham, basil, salt and pepper.  Remove from heat and allow to cool slightly.

In a large bowl beat the eggs and milk together; add the zucchini and pepper mixture.  Stir in the cheese and pour into the crust.  Bake 15 to 20 minutes or until center is set.


Allow to cool for 5 minutes before cutting into wedges to serve.

Yield: 4 servings



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