Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

Delicious vegetarian quiche with a hash brown potato crust. I sometimes like to add a little bit of cayenne and garlic powder to the tomato sauce for more flavor.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Spray 10-inch pie plate with cooking spray. Spread frozen potatoes to cover bottom and sides of pie plate. Lightly coat potatoes with cooking spray. Bake until potatoes are lightly browned and crisp (about 30 minutes).
  3. Melt butter in large skillet. Cook onion and garlic until tender, about 3-4 minutes. Stir in zucchini, pepper, and artichokes, cooking until crisp-tender.
  4. In large bowl, beat together eggs, milk, cheese, basil, and oregano. Stir in vegetables and pour into potato shell.
  5. Reduce heat to 375F and bake until knife inserted in center comes out clean, about 45 minutes.
  6. Serve with 1/2 cup tomato sauce over each portion.