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	* Exported from MasterCook * Vegetable Ham Quiche Recipe By : Betty Albee of Buhl, Idaho Serving Size : 4 Preparation Time :0:25 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 egg 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-inch pie plate. Bake at 400F. 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. Source : "Taste Of Home - April/May '05, p. 18" S(MC formatted by:): "Cookie, augmented by Bobbie" T(baking time): "0:30" Notes : the vegetable ham quiche, from field editor Betty Albee 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." Bobbie's note: This was delicious. I made half using a small pie pan and 2 tablespoons egg beaters in the potato mixture. I also changed the cheese to a mixture of sharp cheddar and mozzarella. I served it for summer with hard rolls and fresh veggies. Contributed to the FareShare Gazette by Bobbie; 1 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 9g Fat (64.3% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

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