Potato Vegetable Quiche

Of all the recipes my mom used to make, this was the best. Now whenever I make it, I'm reminded of the comforts of home.

3 cups frozen shredded hash brown potatoes, thawed
1 egg lightly beaten
1/4 cup grated Parmesan cheese
1-1/2 cups sliced zucchini
3/4 cup diced sweet red pepper
1 tablespoon butter
1/2 cup diced fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese

In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400 for 16-20 minutes or until golden brown. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove sautethe heat. Stir in the ham, eggs) milk, basil) salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.

Bake at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.