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Vegetable Potato Quiche

Total Time

Prep: 20 min. Bake: 35 min.


4-6 servings

Of all the recipe Mom used to make, this was one of her best. When I make it, I'm reminded of home.—Lori Hiscock, Kalamazoo, Michigan


  • 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 400° 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 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 187 calories, 11g fat (6g saturated fat), 134mg cholesterol, 349mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 12g protein.

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