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
2 teaspoons fresh dill, minced
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. Sprinkle fresh dill and allow to cool, before cutting and serving.
For safe meat preparation, reference the USDA website.
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