Vegetable Potato Quiche

• 3 cups frozen shredded hash brown potatoes, thawed
• 1 egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1-1/2 cups sliced zucchini
• 3/4 cup chopped sweet red pepper
• 1 tablespoon butter
• 1/2 cup cubed fully cooked ham
• 2 eggs, lightly beaten
• 1/4 cup milk
• 1-1/2 teaspoons dried basil
• Salt and pepper to taste
• 3/4 cup shredded Monterey Jack cheese

1. In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400u0b0 for 16-20 minutes or until golden brown.
2. Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper.
3. Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400u0b0 for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

potatoes, egg, parmesan cheese, zucchini, sweet red pepper, butter, eggs, milk, basil, salt, shredded monterey jack cheese

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