Preheat the oven to 375°F. Spray a 9-inch round quiche dish or pie plate with cooking spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until tender, 6 – 8 minutes. Add the potatoes and ham and cook, stirring occasionally, until the potatoes are tender, about 10 minutes. Spread the mixture into the prepared dish.

Whisk together the milk, eggs, half-and-half, scallions, salt, and nutmeg in a large bowl until blended. Stir in the cheese. Pour evenly over the potato mixture. Bake until the top is golden and a knife inserted into the center comes out clean, about 25 minutes.

Nutritional Information (Per Serving):

Per Serving: 172 Cal; 13 g Protein; 7 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 14 g Carb; 1 g Fiber; 3 g Sugar; 151 mg Calcium; 1 mg Iron; 436 mg Sodium; 132 mg Cholesterol

Original Recipe by Paula Deen: Hash Brown Quiche
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 6
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Easy