Sun Dried Tomato Quiche (6 servings) FOR THE CRUST: 1 large baking potato - thinly sliced 2 Tablespoons butter - melted FOR THE FILLING: 3/4 cup whipping cream 3/4 cup shredded provolone cheese 5 large eggs 2/3 cup sun dried tomatoes in olive oil - chopped 1/3 cup cubed smoked ham 1 medium green onion - chopped 2 teaspoons fresh basil - finely chopped 1/4 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon salt 1/8 teaspoon pepper Preheat oven to 350 degrees. Butter the pie plate and arrange potato slices on bottom of pie plate to form a crust. Brush melted butter on top of potatoes. Parbake in oven for 10 minutes. Remove from oven. In a medium bowl, whisk the eggs with the cream, oregano, garlic powder, onion powder and salt and pepper. Place tomatoes and ham on top of potatoes. Sprinkle evenly with basil, onion and cheese. Pour egg mixture over ingredients in the pan. Bake for 40 to 50 minutes until knife inserted in the center comes out clean. Let stand a few minutes. Slice into wedges and serve. Had this for dinner at a friends. Got the recipe. Love it for breakfast. Hope you do too. Mr Breakfast would like to thank skibunny for this recipe. Recipe number 1843. Submitted 9/28/2006.