CRUSTLESS QUICHE

The beauty of this recipe is that you can add or subtract your favorite veggies or meat...don't like mushrooms? Don't add them. Really like broccoli? Double the amount used. It all works and comes out great. The hashbrown crust is a nice easy (and tasty) change from the traditional quiche crust.

3 cups shredded hashbrown potatoes
1/3 cup melted butter (I use a little less)
salt and pepper to taste
1 cup diced ham or bacon (I use thin Black Forest deli ham)
1/4 cup thinly sliced green onions (optional)
1 cup shredded cheddar cheese (pepper jack is good too)
4 eggs
½ cup milk
1 cup broccoli pieces
½ cup diced red bell pepper
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Mix the melted butter with the shredded hashbrowns and press into a 9" pie plate (I use an 8"x8" pan) sprinkle with salt and pepper. I like to use Simply Shred potatoes that you find next to the eggs in the market (not frozen). If you use frozen hashbrowns, thaw completely and dry them between paper towels before using. Bake in a pre-heated 425F oven for 20 minutes or until the potatoes start to brown. Remove from oven.
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Top with the ham and veggies. I use thin cut Black Forest ham cut into strips and I lightly saute the veggies just a little before putting on top of the hashbrown crust; top with shredded cheese. Any cheese will work.
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Whisk the eggs, milk and ½ teaspoon salt and ¼ teaspoon black pepper; pour over everything.
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Reduce heat to 350 and bake for 20 to 25 minutes or until golden on top.