Sun-Dried Tomato Quiche

READY IN: 1hr 30mins
Recipe by cookiedog

Zach Pierce won first prize in the "student" category of the 2003 Iowa Egg Council recipe contest.

Top Review by Flautatime

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.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter a pie pan.
  3. Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
  4. For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
  5. Whisk together eggs, cream, Italian seasoning, salt and pepper.
  6. Pour egg mixture over ingredients in pie pan.
  7. Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
  8. Let stand for a few minutes, then slice and serve.

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