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Greek Sun-Dried Tomato and Potato Quiche Recipe

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 people
Author: Hidden Valley

Ingredients

  • 2 tablespoons olive oil olive oil
  • 1 cup potatoes shredded potatoes
  • kosher salt kosher salt and ground black pepper, to taste
  • ⅓ cup sun dried tomatoes sun-dried tomatoes, thinly sliced
  • 5 eggs eggs
  • ½ cup Hidden Valley® Greek Yogurt Ranch dressing Hidden Valley® Greek Yogurt Ranch dressing
  • 1 (9-inch) frozen pie crust frozen pie crust
  • 2 teaspoons fresh dill fresh dill, minced

Instructions

  • 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.