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Sun Dried Tomato Quiche




Source of Recipe


Zach Pierce iowaegg.org

Crust
1 large baking potato, thinly sliced
2 tablespoons butter, melted

Filling
2/3 cup sun dried tomatoes in olive oil, chopped
1 green onion, chopped
4 eggs
1 ½ cups whipping cream
1 tablespoon minced garlic
1/3 cup cubed Amana smoked ham
½ lb. provolone cheese, shredded
2 teaspoons Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350ºF. Butter pie plate and arrange potato slices on bottom of pie plate. Brush melted butter on top of potatoes. Bake in oven for 10 minutes or longer if you prefer a browner crust.

Place tomatoes, green onion, garlic, ham, and cheese on top of potatoes. Whisk eggs and cream with the seasonings. Pour egg mixture over other ingredients in pie pan.

Bake for 40 - 50 minutes or until knife inserted comes out clean. Let stand a few minutes, cut and serve.