Ham and Broccoli Quiche with a Potato Crust

Makes enough for 8

  CRUST:
  4 cups coarsely shredded uncooked potatoes (about 4 large)
  1/2 cup chopped onion
  1 Egg, slightly beaten
  1 cup all-purpose flour
  1/2 teaspoon salt

  FILLING:
  1-1/2 cups (6 ounces) shredded Colby cheese, divided
  1/2 cup chopped onion
  1-1/2 cups cubed fully cooked ham
  1-1/2 cups fresh broccoli florets
  3 Eggs, lightly beaten
  1 cup half-and-half cream
  1/2 teaspoon salt
  Dash ground nutmeg
  Paprika

Preheat oven to 400°F

In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep dish pie plate. Bake at 400°F for 20 minutes.

Remove from oven; reduce heat to 350°F.  Add 1 cup cheese, onion, ham and broccoli to potato shell. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.

Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Enjoy!