Potato Crust Quiche

• 4 cups coarsely shredded uncooked potatoes (about 4 large)
• 1/2 cup chopped onion
• 1 large egg, lightly beaten
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups shredded Colby cheese, divided
• 1/2 cup chopped onion
• 1-1/2 cups cubed fully cooked ham
• 1-1/2 cups fresh broccoli florets
• 3 large eggs, lightly beaten
• 1 cup half-and-half cream
• 1/2 teaspoon salt
• Dash ground nutmeg
• Paprika

1. In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400u0b0 for 20 minutes.
2. Remove from oven; reduce heat to 350u0b0. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
3. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

potatoes, onion, egg, flour, salt, colby cheese, onion, ham, fresh broccoli florets, eggs, cream, salt, ground nutmeg, paprika

Taken from www.tasteofhome.com/recipes/potato-crust-quiche/ (may not work)