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Potato-Crusted Quiche With Pancetta, Sun-Dried Tomatoes & Spinach

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Potato-Crusted Quiche With Pancetta, Sun-Dried Tomatoes & Spinach

Ingredients

  • 1 lb. red-skinned potatoes, unpeeled, cut into 1/8-inch slices
  • 1 tbsp butter, melted
  • 1/4 cup (packed) parmesan cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 oz. pancetta, cut into 1/2-inch dice
  • 1 cup (packed) fresh spinach, torn into bite-sized pieces
  • 3 eggs
  • 1 cup whole milk
  • 1/3 cup parmesan cheese
  • 1/2 tsp freshly ground black pepper
  • 6 sun-dried tomatoes, cut into 1/2-inch strips
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