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Peace. Love. Ranch.

Greek Sun-Dried Tomato and Potato Quiche

  • Prep Time 10 min
  • Cook Time 35 min
  • Servings 6
  • Print print Print

Ingredients (8)

For safe meat preparation, reference the USDA website.

Steps (4)

  1. 1

    Preheat oven to 375°F. In a medium skillet over medium heat, heat the olive oil.

  2. 2

    Add shredded potatoes and season with salt and pepper. Cook until potatoes start to get golden brown, about 10 minutes; then add the sun-dried tomatoes and cook for another 2 minutes. Cool mixture off the heat.

  3. 3

    In a large bowl, whisk the eggs and dressing together until incorporated. Fold in the potato and sun-dried tomato mix.

  4. 4

    Pour the mixture into the pie crust and back for 25–30 minutes, or until the tip of a knife inserted into the center comes out clean. Sprinkle fresh dill and allow to cool, before cutting and serving.

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24 Reviews

4.7

recommend 87.5% would recommend this recipe

Rated 4 out of 5 by from Greek Sun-dried Tomato and Potato Quiche A wonderful Quiche. Makes a great side dish.my kids love this dish.
Date published: 2022-03-04
Rated 5 out of 5 by from Great quiche recipe! I love to make quiche, I did bake my crust for 10 minutes before I added the wet mixture. My kids & Grands loved this one. Great flavor, easy to make.
Date published: 2022-01-22
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