ANN COX EASTES / KROGER
Crust
1 large baking potato, thinly sliced
Vegetable spray
Filling
1 c chopped sun-dried tomatoes (3-oz pkg)
¼ c chopped green onions
1 c chopped lean ham
1 ½ c shredded Swiss cheese
4 eggs
1 ½ c heavy whipping cream
1 t dried basil
1 t dried oregano
¼ t sea salt
1/8 t cayenne pepper
Preheat oven to 425F. Coat a deep dish pie pan with vegetable spray. Arrange potato slices, overlapping slightly, in the bottom of the pie pan to form a crust. Spray top of potatoes with vegetable spray. Bake potato crust in oven for 20-25 minutes or until slightly brown and somewhat crisp. Remove crust from oven and sprinkle sun-dried tomatoes, green onions, ham and cheese evenly on top of crust. In a large bowl beat together eggs, cream basil, oregano, salt and pepper. Pour mixture over crust and toppings. Bake in 350F for 40-50 minutes or until quiche tests done and becomes slightly golden on top. Yield: 6 servings.
Starting Sunday at all Kroger stores, you can help feed hungry people in Nashville by purchasing a "Bringing Hope to the Table" reusable grocery bag for $1.99, and $1.30 from each bag sold will benefit Second Harvest Food Bank.
