Source: dLife

Quiche made with a shredded potato crust.

Servings

1 cup liquid egg substitute
0.25 cup fresh chopped onion
0.25 cup grated Parmesan cheese
3 cup Hash Browns, shredded, frozen , thawed (about 10 oz)
2 medium zucchini , thinly sliced (about 2 1/2 cups)
1 medium garlic cloves , minced
1 tsp vegetable oil
3 oz Cheese, Swiss, deli sliced
0.25 cup whole milk
2 tsp fresh oregano , snipped (or 1/2 tsp dry, crushed)
0.25 tsp black pepper
0.12 tsp salt

1 Preheat oven to 400 degrees F.
2 Grease a 9-inch pie plate and set aside.
3 For crust, in a large bowl combine 1/4 cup of the egg product, the onion, and Parmesan cheese. Stir in potatoes.
4 Transfer mixture to the prepared pie plate and pat the mixture into the bottom and up the sides.
5 Bake for 35 to 40 minutes or until golden brown. Cool the crust slightly on a wire rack.
6 Reduce oven temperature to 350 degrees.
7 In a large skillet cook zucchini and garlic in hot oil until zucchini is crisp-tender, then cool slightly. Place cheese slices in bottom of crust, tearing to fit. Arrange zucchini mixture over cheese.
8 In a small bowl combine the remaining 3/4 cup egg product, the milk, oregano, pepper, and salt. Pour the egg mixture over zucchini mixture.
9 Bake for 25 to 30 minutes in 350-degree oven or until filling appears set when gently shaken. Let stand for 10 minutes before serving.

A delicious base for a vegetable-custard filling.