Sun-Dried Tomato and Potato Greek Quiche

  • Prep: 25 min
  • Cook: 30 min
  • Total: 55 min
  • Servings: 6
Rated 4.6667/5 based on 18 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
(18)

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Rated 4 out of 5 by from Quiche with a twist I would like to really try this it is not the same old quiche.
Date published: 2019-02-15
Rated 5 out of 5 by from Most amazing dish! I have made this twice before and it came out awesome both times! I add extra ranch powder. I love the extra kick! :)
Date published: 2018-11-24
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