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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Zach Pierce won first prize in the student category of the 2003 Iowa Egg Council recipe contest. Ingredients:
1 large baking potato, thinly sliced |
2 tablespoons butter, melted |
2/3 cup sun-dried tomato packed in oil, chopped |
1 green onion, chopped |
1 tablespoon minced garlic |
1/3 cup cubed smoked ham |
2 cups grated provolone cheese |
4 large eggs |
1 1/2 cups whipping cream |
2 teaspoons italian seasoning |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
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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