2 cups frozen hash brown potatoes — thawed
1 cup shredded low-fat mozzarella cheese — divided
1 (8 ounce) can mushrooms — drained
2 cups frozen broccoli flowerets
1/4 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon pepper
Preheat oven to 375°F. Lightly press hash brown potatoes into greased 9-inch pie plate to form crust. Sprinkle with 1/2 cup of the cheese; top with mushrooms and broccoli.
Beat eggs, milk, thyme, onion powder and pepper with wire whisk until well blended. Pour over broccoli. Sprinkle with remaining 1/2 cup cheese.
Bake 35 minutes or until center is set and top is golden brown.