Canadian Bacon, Green Chile, & Cheddar Quiche w/Shredded Potato Crust

It's been a while since I have posted a tasty breakfast recipe, so I thought I would share this particular one with all of you. As you know, I am crazy about breakfast foods. I think they are absolutely scrumptious and could eat them 3 meals a day. It's ironic because I used to hate breakfast and now it is my favorite.

One thing I find particularly neat with this quiche recipe is that it has a shredded potato crust, rather than a pie crust. It is a different spin on a classic quiche and I really enjoyed it. A quiche is a great option for breakfast because it usually contains your protein, your starch, and some veggies and/or dairy. It will keep you feeling satisfied and usually all you need is a small serving of fruit on the side or a glass of milk with it. They also reheat fairly well if you reheat them in the oven and not in the microwave.

Canadian Bacon, Green Chile, & Cheddar Quiche w/Shredded Potato Crust
Serves: 6 to 8
Adapted by: http://www.fortheloveofcooking.net/2010/09/canadian-bacon-green-chile-cheddar.html

Ingredients:
-2 russet potatoes, peeled and shredded/grated (they will look like hashbrowns) OR shredded hashbrowns (recommend the russet potatoes)
-olive oil or olive oil cooking spray
-1/2 cup of Canadian Bacon or breakfast ham, chopped
-3oz can diced green chiles
-1 tomato, diced (if you don't like tomato, you could substitute bell peppers in place of tomato, which is what I did)
-1/2 cup reduced fat shredded cheddar cheese
-8 eggs, beaten
-1/4 cup skim milk
-sea salt and cracked pepper, to taste

Directions:
-Preheat oven to 375 degrees. Coat a pie dish with nonstick cooking spray.
-Peel the two potatoes and then shred the both of them. Place shredded potatoes on some paper towels to press all the liquid out of the potatoes, or as much as you can get out of them.
-Place the shredded potatoes in the pie dish and press down to make a crust with them, making sure to press firmly and make sure to cover all the sides and bottom of the pie dish.
-Spray the shredded potatoes with nonstick cooking spray and season with salt and pepper, to taste.
-Bake in the oven for 15 minutes. Remove from the oven and set aside.
-Sprinkle some of the diced tomato, ham, green chile, and cheese on top of the potatoes.
-In a mixing bowl, beat the eggs with milk and season with additional seasonings. Pour the egg mixture over the top of the pie dish. Top with remaining ingredients and put in the oven and bake for 30 to 35 minutes or until the quiche is cooked through. Do not overcook.
-Remove from the oven and cool for a few minutes before slicing and serving.

Enjoy! :)