HealthNotes

Sundried Tomato Quiche in Crispy Potato Crust

• From: American Egg Board

Ingredients

• 4 eggs

• 1 1/2 cups whipping cream

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/4 tsp sea salt

• 1/8 tsp ground red pepper

• 1 3 oz package dried tomatoes, chopped

• 1/4 cup chopped green onions

• 1 cup chopped ham

• 1 1/2 cups shredded Swiss cheese

• Crispy Potato Crust cooking spray

• 1 large baking potato, thinly sliced

For a twist on traditional quiche, try this savory version with a crispy potato crust.

Directions

• Crust:Heat oven to 425°F. Coat deep 9-inch pie pan with cooking spray. Arrange potato slices in bottom and up sides of pan, overlapping slightly, to form crust. Spray potatoes with cooking spray. Bake in 425°F oven until potatoes are lightly browned and slightly crisp, 20–25 minutes.
• Meanwhile beat eggs, cream, basil, oregano, salt, and pepper in medium bowl until blended.
• Remove crust from oven. Reduce oven setting to 350°F. Layer tomatoes, green onions, ham, and cheese evenly in crust. Pour egg mixture slowly over cheese. Bake in center of 350°F oven until center is almost set but jiggles slightly when pan is gently shaken and knife inserted near center comes out clean, 40–50 minutes. Let stand 5 minutes. Cut into wedges.