Ingredients
1 egg, lightly beaten3 cups frozen shredded hash brown potatoes, thawed1/4 cup grated Parmesan cheeseFILLING:1-1/2 cups thinly sliced zucchini1 small sweet red pepper, chopped1 tablespoon butter1/2 cup diced fully cooked ham1 tablespoon minced fresh basil1/4 teaspoon salt1/4 teaspoon pepper2 eggs1/4 cup milk3/4 cup shredded Colby-Monterey Jack cheese
Preparation
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 400° 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 or until crisp-tender. 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 a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
