Greek Sun-Dried Tomato and Potato Quiche
- Prep: 10 min
- Cook: 35 min
- Total: 45 min
- Servings: 6
2 tablespoons olive oil
1 cup shredded potatoes
kosher salt and ground black pepper, to taste
⅓ cup sun-dried tomatoes, thinly sliced
1 (9-inch) frozen pie crust
Preheat oven to 375°F. In a medium skillet over medium heat, heat the olive oil.
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.
In a large bowl, whisk the eggs and dressing together until incorporated. Fold in the potato and sun-dried tomato mix.
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. Cool before cutting and serving.
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(6 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now