Sun-Dried Tomato and Potato Greek Quiche

14 Reviews
  • Prep 25 m
  • Cook 30 m
  • Total 55 m
Servings: 6



  1. 1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  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.
  5. 5. Cool on wire rack 10 minutes before cutting and serving.
• For safe meat preparation, reference the USDA website.

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Sun-Dried Tomato and Potato Greek Quiche is rated 4.6 out of 5 by 14.
Rated 5 out of 5 by from Quick and easy Quick and easy recipe for dinner or brunch, love the quiche
Date published: 2017-09-24
Rated 5 out of 5 by from Quiche is great I made the Sun-Dried Tomato and Potato Greek Quiche but I added almost a cup of black olives cut into thin slices. It was great...nice and salty.
Date published: 2017-09-24
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