4 c. raw potatoes, coarsely shredded
1/2 c. onion, diced
1 egg, beaten
1 c. flour
1/2 tsp. salt

Combine the above ingredients and press into a well-greased, 10-inch pie plate. Press good. Bake at 400 degrees for about 20 minutes, then reduce heat to about 350°F.

FILLING:

1 1/2 c. Sharp Colby cheese, shredded (save 1/2 c. to sprinkle on top of Quiche)
1/2 c. onion, chopped
1 1/2 c. ham, cooked and diced
1 1/2 c. broccoli flowerets
3 eggs, well beaten
1 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
pinch cayenne or a dash of FRANK'S® Hot Sauce (optional)
Dash nutmeg

Bake crust for 10 minutes.

Put the cheese, ham, broccoli and onions in baked, cooled crust. Mix the eggs and milk, and pour over the mixture in crust. Bake for 35 to 40 minutes or until done.

Sprinkle cheese evenly over top and run under broiler until cheese is melted and bubbly.

Yield: 8 servings.