Crispy Potato Crust
Cooking spray
1 large baking potato, thinly sliced
Filling
4 Eggs
1-1/2 cups whipping cream
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon sea salt
1/8 teaspoon ground red pepper
1 pkg. (3 oz) sun-dried tomatoes, chopped
1/4 cup chopped green onions with tops
1 cup chopped cooked, lean ham
1-1/2 cups shredded Swiss cheese (6 oz.)

Crust: Heat oven to 425°F. Coat deep 9-inch pie pan with cooking spray. Arrange potato slices in bottom and up sides of pan, overlapping slightly, to form crust. Coat potatoes with additional cooking spray. Bake in oven until potatoes are lightly browned and slightly crisp, about 20 to 25 minutes. Meanwhile Beat eggs, cream, basil, oregano, salt and pepper in medium bowl until blended. Set aside. Remove crust from oven. Reduce oven setting to 350°F. Layer tomatoes, onions, ham and cheese evenly in crust. Pour egg mixture slowly over filling. Bake until center is almost set but jiggles slightly when pan is gently shaken and knife inserted near center comes out clean, about 40 to 50 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition information per 1/6 recipe:
475 calories; 34 g total fat; 264 mg cholesterol; 751 mg sodium; 22 g carbohydrate; 22 g protein

Recipe source: American Egg Board