Shelly's Recipe

HASH BROWN-CRUSTED MEDITERRANEAN QUICHE

Category: Quiche and Savory Tarts / Tartlettes

3 1/2 cups frozen shredded hash brown potatoes
1 tbsp butter
1 cup chopped onion
1 large clove garlic, minced
1 small zucchini, quartered, thinly sliced (2 cups)
1 cup diced red bell pepper
1 cup chopped drained oil-packed artichoke hearts
4 eggs
1/2 cup milk
1/2 cup shredded part-skim mozzarella cheese (2 oz.)
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
2 cups marinara sauce, warmed

Heat oven to 425. Press potatoes evenly on bottom and sides of greased 10-inch quiche dish or pie plate. Coat lightly with cooking spray. Bake until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375.

Heat butter in large nonstick skillet over medium heat until hot. Add onion and garlic; sauté until tender, 3 to 4 minutes. Add zucchini, bell pepper and artichokes; sauté until crisp-tender. Beat eggs, milk, cheese, basil and oregano in large bowl until blended. Add zucchini mixture; mix well. Pour into potato crust.