This Mediterranean-style quiche, with zucchini, sweet red pepper, artichoke hearts and a crispy hash brown potato crust, is served with an Italian-style tomato sauce.

Mediterranean Quiche

Cooking spray

3 1/2 cups frozen hash brown potatoes

1 tablespoon butter

1 cup chopped onion

1 large clove garlic, minced

2 cups thinly sliced and quartered zucchini

1 cup diced sweet red pepper

1 cup chopped oil-packed artichoke hearts, drained

4 large eggs

1/2 cup skim milk

1/2 cup shredded reduced-fat mozzarella cheese

1/2 teaspoon each dried crushed basil and oregano

2 cups prepared tomato sauce, warmed

1. Preheat oven to 425°F (220°C).
2. Evenly coat a 10-inch quiche or pie plate with cooking spray, Spread potatoes to cover bottom and sides of dish; lightly coat with cooking spray. Bake until potatoes are lightly browned and crisp, about 30 minutes.
3. In large skillet, melt butter; cook onion and garlic until tender, about 3 to 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 375°F (190°C) and bake until knife inserted near center comes out clean, about 45 minutes.
6. Serve with 1/2 cup sauce over each portion.

Makes 4 servings.

Nutritional information per 1/4 recipe: Calories 388, Protein 19 g. Carbohydrates 55 g, Total Fat 12 g, Cholesterol 229 mg, Sodium 980 Mg.

Recipe and photograph provided courtesy of the American Egg Board.