Vegetable Chicken Quiche

Ingredients:

1 egg beaten

1 1/2 cup frozen shredded hash brown potatoes, thawed

1 1/2 cup grated carrots

1/2 cup grated parmesan cheese

1/2 cup chopped chicken breast

Filling:

1 1/2 cups thinly sliced squash

1 small sweet red pepper, chopped

1 Tablespoon butter

1/2 cup chopped onion

1/2 cup chopped chicken breast

1 TBSP minced basil

1/4 tsp. salt

1/4 tsp. grounded black pepper

2 eggs

1/4 cup milk

3/4 cup shredded colby-monterey jack cheese

In a large bowl, combine the egg, hash browns and parmesan cheese, press onto the bottom and up the sides of a greased 9 inch pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown.

Meanwhile, in a large skillet, saute.squash and red pepper, jalapeno pepper in butter for 5 minutes. Stir in chicken, basil, salt, and pepper. Remove from the heat; cool slightly. In a large bowl beat eggs and milk: add squash mixture, stir in cheese. Pour in crust.

Meat can be inexchange to your choice.

Bake for 15 -20 minutes or until set. Let stand for 5 minutes before cutting.

Yield 5 servings.