Broccoli and Ham Quiche with Potato Crust

Crust:

16 ounces precooked shredded potatoes or frozen hash browns (thawed)
8 eggs, beaten—remove 1/4 cup for crust and reserve rest for quiche filling (or substitute 1/4 cup Eggbeaters) 
2 Tbsp. all-purpose flour

1/2 tsp. garlic powder

1 Tbsp. vegetable oil or melted butter

1/4 tsp. salt

Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil. If using hashbrowns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes or hashbrowns with 1/4 cup egg substitute, flour, oil, and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

Filling:

2 cups finely chopped broccoli florets, cooked and drained, or frozen and thawed

1/2 red pepper, chopped fine

1/2 medium onion, chopped fine

1 Tbsp. butter

2 cups shredded extra-sharp cheddar cheese

1/2 cup finely diced smoked ham or crisp bacon

Reserved eggs above (8 beaten eggs less 1/4 cup) or substitute 1 1/2 cups Eggbeaters

3/4 cup sour cream

1/4 cup minced fresh chives

1/2 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. freshly ground pepper

Sauté onion and peppers in butter or remains of bacon grease after most is poured off.  Add to cooked crust with broccoli, cheese and ham or bacon. Whisk the remaining eggs or egg substitute, sour cream, chives, mustard, salt and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling. Bake the quiche until the center is just set and a knife or pick comes out clean, 50 minutes to 1 1/4 hour. Let cool for 15 minutes. Run a knife around the edge to loosen the sides, remove the pan sides and cut the quiche into wedges.

Make ahead tip: prepare crust; cool, wrap and refrigerate for up to one day. Let’s stand at room temperature while you continue with the filling preparation and preheat the oven.

•