Heat butter in a large nonstick skillet over medium heat. Add onions and
garlic; sauté until tender, 3-4 minutes. Add zucchini, bell pepper and
artichokes; sauté until crisp-tender.
In a large bowl, beat eggs, milk, cheese, basil and oregano until blended.
Add the zucchini mixture and mix well. Pour into the potato crust.
Bake in the center of the oven until a knife inserted near the center comes
out clean, about 45 minutes. Let stand for 5 minutes.
Cut into wedges. Serve with marinara sauce. Makes 4 servings.
Nutritional information: Each serving has 452 calories, 19 g protein,
57 g carbohydrates, 17 g fat, 206 mg cholesterol, 8 g ;ber, 845 mg sodium. Preheat oven to 425°F.
Press potatoes evenly onto the bottom and sides of a greased 10-inch quiche
dish or pie plate. Coat lightly with cooking spray. Bake until the potatoes are
lightly browned and crisp, about 30 minutes.
Reduce oven setting to 375°F.
Mediterranean Quiche with Hash-Brown Crust
Cal-Maine Foods/Hickman’s Family Farms/Hillandale Farms/Norco/NuCal Foods/Oakdell Egg Farms/ Wilcox Farms
3½ cups frozen shredded
hash brown potatoes
Cooking spray
1 tablespoon butter
1 cup chopped onion
1 large garlic clove, minced
1 small zucchini, quartered,
thinly sliced ( 2 cups)
1 cup diced red bell pepper
1 cup chopped drained oil-packed
artichoke hearts
4 eggs
½ cup milk
½ cup shredded part-skim
mozzarella cheese ( 2 ounces)
½ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
2 cups marinara sauce, warmed
24 A Decade of Cooking The Costco Way
