Vegetable Quiche with Hash Brown Crust

Serves 6

This is a great make-ahead dish that tastes just as good leftover.
8oz. bag frozen hash browns, thawed and drained; try Alexia(c) or Cascadian Farms(r)
3 large eggs
1/2 cup half-and-half
1/2 cup milk
1/4 cup diced red pepper
1/4 cup diced onion
1/4 cup chopped broccoli
2-3 slices turkey bacon, cooked and chopped ; try Applegate Farms(c) or Garrett County(c)

Preheat oven to 450°. Spread defrosted hash browns in bottom and up sides of a buttered pie or quiche dish. Pat hash browns with a paper towel to remove excess moisture. Bake at 450° until potatoes are golden brown, about 20 minutes. Remove from oven and lower the temperature to 350°.

While crust bakes, whisk eggs, half-and-half, and milk together. Add veggies and bacon, stirring to incorporate. Pour into potato crust and bake uncovered for 30 minutes at 350°. Cool for 10 minutes before serving. Serve with a fresh fruit salad. Note: For softer veggies, saute in a bit of olive oil for a few minutes before adding to quiche mixture.

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