Vegetarian Quiche With Potato Crust

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen hash brown potatoes, thawed or mostly thawed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 1/2 cups broccoli florets
• 1/2 cup carrot, shredded (optional)
• 5 slices vegetarian bacon, cooked and crumbled
• 2 cups reduced-fat sharp cheddar cheese, shredded
• 5 large eggs
• 1 cup evaporated skim milk (2/3 of a can)

Recipe

• 1 preheat oven to 375 degrees.
• 2 press shredded potatoes into a lightly oiled large deep dish pie pan (i use a second glass pie plate to smash them into shape).
• 3 place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
• 4 while potato-crust is cooking, work on the veggies.
• 5 brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
• 6 cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
• 7 beat the eggs in a bowl with the evaporated milk.
• 8 after removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
• 9 spread the cooked onions and peppers evenly in the pie pan.
• 10 spread the broccoli (and carrots) evenly over the onions and peppers.
• 11 sprinkle the crumbled veggie bacon over the veggies. this should basically fill the deep dish pie pan completely.
• 12 sprinkle the rest of cheese over the veggies.
• 13 carefully pour the milk and egg mixture into the deep dish pie pan.
• 14 place in the oven (i usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
• 15 cool for 5 to 10 minutes before serving.