Hash Brown Crusted Summer Harvest Quiche

Most dishes are doable any time of year, but this is one that truly dazzles when made with fresh produce in the summertime. The key ingredients here are zucchini, sweet corn straight from the cob, and mini heirloom tomatoes that still have the telltale vine-fresh scent that perfumes the air during the warmest months of the year. Combined with a crispy cheddar hash brown crust, the vegetable-forward quiche filling doesn't even need milk or cream; a dozen organic eggs and a sprinkle of Swiss cheese lets the produce shine.

Directions

1. Soak the shredded potatoes in a large bowl of cold water for 30-40 minutes. Drain and squeeze as much excess water out as possible using a clean dish towel. Toss the dried potatoes with 1 tablespoon of salt, the pepper, and the garlic powder. Strain the potatoes in the dish towel once more after seasoning, then toss with cheddar cheese.
2. Grease a 9" springform pan with the olive oil, brushing it up the sides and covering the full surface. Press the shredded potatoes into the bottom of the pan, then work the potatoes about halfway up the sides of the pan, packing them in tightly to prevent leaks. Place the prepared pan in the freezer for 30 minutes.
3. When ready to bake, preheat oven to 425F. Remove the prepared crust from freezer and bake for 15 minutes. Remove crust from oven and let cool slightly, about 5 minutes.
4. In a large mixing bowl, whisk together the eggs, zucchini, sweet corn, scallions and 1 teaspoon salt until well combined. Pour the egg mixture into the center of the slightly cooled crust.
5. Top quiche with shredded Swiss cheese and halved tomatoes. Bake for 30-40 minutes, or until the eggs are fully set. Let cool for 5-10 minutes before slicing and serving.