Sun-Dried Tomato Quiche with Potato Crust

print recipe print recipe | FavoriteLoadingAdd to my recipe box

photo: shoptocook.com


This is a great summer weeknight dinner or a nice Sunday lunch.

Serves 6 to 8

Crust:
1 large potato, peeled and thinly sliced
2 tablespoons butter, melted

Filling:

2/3 cup oil-packed sun-dried tomatoes, chopped
1 scallion, chopped
1 tablespoon fresh minced garlic
2 cups grated mozzarella cheese
4 eggs
1-1/2 cups nondairy creamer
1 teaspoon oregano
1 teaspoon basil

Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan (preferably deep-dish).

To prepare crust: Arrange potato slices along bottom of pan. Brush with melted butter. Bake for about 15 minutes.

To prepare filling: Sprinkle tomatoes, scallion, garlic and cheese over crust. Whisk together eggs, creamer and spices. Pour over crust. Bake for about 45 minutes, or until top is solid and lightly browned. Let stand for 5 minutes before serving.

2 thoughts on “Sun-Dried Tomato Quiche with Potato Crust

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>