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1
Preheat oven to 375 degrees.
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2
Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
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3
Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
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4
While potato-crust is cooking, work on the veggies.
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5
Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
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6
Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
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7
Beat the eggs in a bowl with the evaporated milk.
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8
After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
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9
Spread the cooked onions and peppers evenly in the pie pan.
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10
Spread the broccoli (and carrots) evenly over the onions and peppers.
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11
Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
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12
Sprinkle the rest of cheese over the veggies.
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13
Carefully pour the milk and egg mixture into the deep dish pie pan.
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14
Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
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15
Cool for 5 to 10 minutes before serving.
