Mediterranean Quiche

Cooking spray
3 1/2 cups frozen hash brown potatoes
1 tablespoon butter
1 cup chopped onion
1 large clove garlic, minced
2 cups thinly sliced and quartered zucchini
1 cup diced sweet red pepper
1 cup chopped oil-packed artichoke hearts, drained
4 large eggs
1/2 cup skim milk
1/2 cup shredded reduced-fat mozzarella cheese
1/2 teaspoon each dried crushed basil and oregano
2 cups prepared tomato sauce, warmed

Preheat oven to 425°F. Evenly coat a 10-inch quiche or pie plate with cooking spray, Spread potatoes to cover bottom and sides of dish; lightly coat with cooking spray. Bake until potatoes are lightly browned and crisp, about 30 minutes.

In large skillet, melt butter; cook onion and garlic until tender, about 3 to 4 minutes. Stir in zucchini, pepper, and artichokes, cooking until crisp-tender.

In large bowl, beat together eggs, milk, cheese, basil, and oregano. Stir in vegetables and pour into potato shell.

Reduce heat to 375°F and bake until knife inserted near center comes out clean, about 45 minutes.

Serve with 1/2 cup sauce over each portion.
Makes 4 servings.