Vegetable Ham Quiche

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

1. 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 400u0b0 for 15 minutes or until crust is set and edges begin to brown.
2. Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes or until crisp-tender. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly.
3. In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

egg, potatoes, parmesan cheese, zucchini, sweet red pepper, butter, fully cooked ham, fresh basil, salt, pepper, eggs, milk, cheese

Taken from www.tasteofhome.com/recipes/vegetable-ham-quiche/ (may not work)