Ingredients
-
-
1
-
2
-
-
2/3
-
1
-
1
-
1/3
-
2
-
4
-
1 1/2
-
2
-
1/8
-
1/8
-
Directions
Sun-Dried Tomato Quiche, Zach Pierce won first prize in the student category of the 2003 Iowa Egg Council recipe contest , What a fabulous recipe! My mother in law requested a sun dried tomato quiche for mother’s day I did a search and this was the only one I found But everyone loved it She loved it and so did my picky father in law I made a couple of changes I cooked the potatoes initially for 15 minutes at 400 I thought they would crisp more that way I also substituted red onions for the the green and used half and half rather than whipping cream to cut the fat content It was absolutely delicious and I will make this again , What a great breakfast we had with this The sun-dried tomatoes really made this over the top and loved the potato crust! Hubby insists that I make it again Thanks for sharing this winner, cookiedog
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Butter a Pie Pan. |
|
3
Done
|
Arrange Potato Slices on Bottom of Pan. Brush Potatoes With Melted Butter. Bake For 10 Minutes (or Longer For a Crispier Crust). |
|
4
Done
|
For the Filling: Layer Sun-Dried Tomatoes, Green Onion, Garlic, Ham and Cheese on Top of Potato Crust. |
|
5
Done
|
Whisk Together Eggs, Cream, Italian Seasoning, Salt and Pepper. |
|
6
Done
|
Pour Egg Mixture Over Ingredients in Pie Pan. |
|
7
Done
|
Bake For 40 to 50 Minutes, or Until a Toothpick Inserted in Center Comes Out Clean. |
|
8
Done
|
Let Stand For a Few Minutes, Then Slice and Serve. |
