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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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29 Reviews

4.6

recommend 82.8% would recommend this recipe

Rated 4 out of 5 by from Liked it Was an interesting and new experience would definitely try again
Date published: 2022-09-02
Rated 4 out of 5 by from Jazz it up a bit Added some baby spinach chopped, clove garlic minced. Top with goat cheese crumbles. Then baked.
Date published: 2022-08-03
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