3 ½ cups of frozen shredded hash-brown potatoes
2 Tablespoons of unsalted butter
1 cup of chopped onion
1 teaspoon of chopped garlic
1 small zucchini, thinly sliced
1 cup of diced bell pepper
1 cup of oil packed artichoke hearts, drained
½ cup of milk
2 ounces mozzarella cheese, shredded
½ teaspoon of each; dried basil and dried oregano
2 cups of marinara sauce
Lightly coat a 10 inch pie pan or quiche dish with non-stick cooking spray. Press frozen hash-browns to the bottom and sides of the dish. Lightly spray the top side of the potatoes with cooking spray. Bake at 425 degrees for 30 minutes or until lightly brown. Remove from oven.
Reduce heat to 375 degrees.
Beat eggs, milk, cheese, oregano and basil in a medium bowl and set aside.
In a large skillet, melt the butter and add the onion, and garlic and sauté until tender. Add artichokes, bell pepper and zucchini to skillet, mix well and cook for a few minutes. Stir this mixture into the eggs and pour all into the potato crust.
Bake at 375 for 45 minutes or until a knife inserted into the center comes out clean.
Allow quiche to rest 5 minutes. Cut into wedges and serve with marinara.