Sun-Dried Tomato and Potato Greek Quiche

  • Prep: 25 min
  • Cook: 30 min
  • Total: 55 min
  • Servings: 6
Rated 4.65/5 based on 20 customer reviews

Ingredients (8)

Steps (5)

  • Step 1
    Preheat oven to 375°F.
  • Step 2
    In a medium skillet over medium heat, heat the olive oil. Add the onions and cook for approximately 3 minutes, or until the onions are translucent. Add shredded potatoes and season with salt and pepper. Cook until potatoes start to get golden brown, about 10 minutes. Add the sun-dried tomatoes and cook for another 2 minutes. Remove from heat and allow the mix to cool down.
  • Step 3
    In a large bowl, whisk the eggs. Add the dressing and mix until incorporated. Fold in the potato, sun-dried tomato and onion mix.
  • Step 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.
  • Step 5
    Cool on wire rack 10 minutes before cutting and serving.
  • For safe meat preparation, reference the USDA website.

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Reviews
(20)

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Rated 5 out of 5 by from Versatile I love using Hidden Valley Ranch as the base for Quiches, You can make your own with a variety of quiche ingredients, I often make a ham, bacon bits and cheddar cheese with a layer of Swiss cheese on the bottom. A friend of mine likes peppers and onion.
Date published: 2019-08-07
Rated 4 out of 5 by from Unique and flavorful This is an excellent dish and it doesn't hurt the food budget too much because just the few sundries tomatoes really go a long way when baked into the quiche.I had never had a potato quiche before, but it is so delicious and just the right amount of crispy. You do use a lot of eggs but you will know why when you can taste the fluffiness and lightness that balance out the rich flavors. Next time I am thinking about adding some eggplant to it also.
Date published: 2019-08-03
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