4 eggs, divided
1 lb. baking potatoes, peeled, shredded and squeezed dry
3 scallions, chopped
5 oz. sharp cheddar cheese, shredded (about 1 1/4 cups), divided
1/2 tsp. pepper, divided
1 tbsp. oil (preferably olive)
2 cups fresh broccoli florets
1 (8 3/4 oz.) can corn, drained
1/3 cup roasted red peppers from a jar, drained on paper towels and diced
1 1/2 cups half and half
1 1/2 tsp. dried tarragon
1/2 tsp. salt

Preheat oven to 400°F. Butter 9-inch pie pan.

Beat 1 egg; stir in potatoes, scallions, 1/4 cup cheese and 1/4 tsp. pepper. Press into bottom and sides of pan. Bake 45 minutes; cover with foil if browning too quickly.

In skillet heat oil over medium heat. Add broccoli, corn and peppers. Cook until broccoli is bright green, 2 minutes. In bowl beat remaining eggs; add half and half, tarragon, salt, broccoli mixture and remaining cheese and pepper; pour into crust. Bake until knife inserted into center comes out clean, about 30 minutes.

Makes 6 servings.

Submitted by: Amanda Ancheta