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| Photo by Kay Ercius |
1, 20 ounce (1 lb. 4 oz.) bag shredded hash brown potatoes
1 T. butter
1 cup chopped onion
1 large clove garlic, minced
1 small zucchini, quartered, thinly sliced (2 c.)
1 cup diced red bell pepper
1 c. chopped drained oil-packed marinated artichoke hearts
4 large eggs
1/2 c. milk
1/2 c. shredded mozzarella cheese (2 oz.)
1/2 t. dried basil
1/2 t. dried oregano
2 cups marinara sauce, warmed (optional)
- Heat the oven to 425 degrees.
- Press the potatoes evenly on the bottom and sides of a greased 10" quiche dish or pie plate. It helps to pat down with the flat end of a drinking glass.
- Coat lightly with cooking spray and bake until the potatoes are lightly brown and crisp about 30 minutes.
- Reduce the oven temperature to 375 degrees.
- Heat the butter in a large nonstick skillet over medium heat until hot.
- Add the onion and garlic and saute until tender, 3 to 4 minutes.
- Add zucchini, bell pepper and artichokes and saute until tender-crisp. Cool slightly.
- Beat the eggs, milk, cheese, basil and oregano in a large bowl until blended.
- Add zucchini mixture and mix well.
- Pour in to the potato crust.
- Bake in center of a 374 degree oven until a knife inserted near the center comes out clean, about 45 minutes.
- Let stand 5 minutes. Cut unto wedges; serve with warm marinara sauce if desired.
