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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This hashed browned potato crust wil get you thinking about other recipes you can use it with. It makes a great crust for vegetable custard fillings. Ingredients:
1 cup fat-free liquid egg product (egg beaters) |
1/4 cup onion, chopped |
1/4 cup parmesan cheese, grated |
10 ounces hash brown potatoes (simply potatoes 3 cups) |
2 zucchini, medium sliced thin (2 1/2 cups) |
1 garlic clove, minced |
1 teaspoon oil |
3 ounces swiss cheese, sliced |
1/4 cup milk |
1/4 teaspoon oregano |
salt |
pepper |
Directions:
1. Combine 1/4 cup egg, onion and parmesan cheese. Stir in potatoes. Spread into a 9 pie plate.
2. Bake un-covered a 400 for 35-40 minutes until golden.
3. reduce oven to 350.
4. Saute zucchini and garlic in hot oil until zucchini is crisp.Cool slightly.
5. Place cheese slices in the bottom of crust and arrange zucchini over cheese.
6. In a small bowl combine remaining egg, milk, oregano, salt and pepper.
7. Pour over zucchini.
8. Bake at 350 25-30 minutes until filling is set.
9. Cool 10 minutes before serving.
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