Crustless Potato Jalapeño Quiche Recipes

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CRUSTLESS POTATO JALAPEñO QUICHE



Crustless Potato Jalapeño Quiche image

This Tex-Mex-inspired Crustless Potato Jalapeño Quiche is filled with potatoes, onions, jalapeños, and cheddar cheese and seasoned with chili powder, cumin, and paprika.

Provided by Gina

Categories     Breakfast     Brunch     Dinner     Lunch

Time 1h

Number Of Ingredients 13

Cooking spray
1 teaspoon olive oil
½ onion (diced small)
1 medium Yukon Gold potato (about 8 ounces, diced small)
1 jalapeño (halved)
1 teaspoon chili powder
½ teaspoon smoked paprika
1 cup grated Pepper Jack or Colby Jack cheese
5 large eggs
⅔ cup 2% milk
¼ cup half-and-half
1 teaspoon kosher salt
Your favorite toppings (like salsa, chopped cilantro, and sliced avocado)

Steps:

  • Preheat the oven to 350 degrees. Spray a pie dish with oil and set it aside.
  • Slice half of the jalapeno in thin slices, dice the remaining removing the seeds.
  • In a small skillet over medium heat, add the olive oil.
  • Saute the onion and potato for about 5 minutes, until they're starting to soften.
  • Add the minced jalapeño, chili powder, smoked paprika to the pan and sauté for another 30 seconds to 1 minute, until fragrant.
  • Spread the cooked vegetables in an even layer in the pie plate.
  • In a mixing bowl, whisk the eggs to break them up, then add the milk, half and half and salt.
  • Pour the custard into the pie dish, and sprinkle the cheese all over.
  • Top with jalapeno slices and bake for 35 to 40 minutes, just until the center is set.
  • Cut the quiche into 6 slices and serve.

Nutrition Facts : ServingSize 1 slice, Calories 207 kcal, Carbohydrate 12 g, Protein 11.5 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 177.5 mg, Sodium 410 mg, Fiber 1.5 g, Sugar 3.5 g

ZUCCHINI, JALAPENO, CHEDDAR CRUSTLESS QUICHE



Zucchini, Jalapeno, Cheddar Crustless Quiche image

This is just what I created for breakfast this morning. It's summer so we're having zucchini for breakfast, lunch and dinner, snacks and in our dreams. Throw in whatever cheese you have on hand. Don't have jalapenos? Use fresh herbs. Anything goes!

Provided by Penny Stettinius

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 large zucchini, quartered and sliced
1 onion, quartered and sliced
1 jalapeno, seeds and membranes removed, then chopped
1 -2 cup cheddar cheese, grated
4 eggs, beaten
1 -1 1/2 cup milk
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Saute the onion, zucchini and jalapeno until soft.
  • Season with salt and pepper.
  • Beat your eggs into a large (4-6 Cup) measuring bowl.
  • Add enough milk or cream to measure 2 cups.
  • In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
  • Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
  • Remove from the oven and let rest about 5 minutes before cutting into it.
  • Enjoy!

Nutrition Facts : Calories 167.9, Fat 11.2, SaturatedFat 6, Cholesterol 166.5, Sodium 189.5, Carbohydrate 6.2, Fiber 0.9, Sugar 2.1, Protein 11.1

POTATO AND BACON CRUSTLESS QUICHE



Potato and Bacon Crustless Quiche image

This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.

Provided by Rebekah Rose Hills

Categories     Crustless Quiche

Time 1h30m

Yield 8

Number Of Ingredients 10

nonstick cooking spray
8 large eggs
1 ¼ cups heavy cream
1 cup milk
1 teaspoon garlic powder
1 teaspoon ground black pepper
¾ teaspoon salt
2 medium cold baked potatoes
1 cup shredded Cheddar cheese
5 slices bacon, cooked crisp and chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
  • Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
  • Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g

CRUSTLESS POTATO QUICHE



Crustless Potato Quiche image

Make and share this Crustless Potato Quiche recipe from Food.com.

Provided by Fluffy

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

5 eggs, beaten
3 cups frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 green onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash hot pepper sauce
1 dash paprika
6 slices bacon, cooked and crumbled

Steps:

  • Heat oven to 350°F.
  • Grease a 9-inch pie plate.
  • In a large bowl combine all ingredients except paprika and bacon; mix well.
  • Pour into greased pie dish.
  • Sprinkle with paprika.
  • Bake for 30 to 40 minutes or until set.
  • Sprinkle with bacon.
  • Bake additional 5 minutes.
  • Let stand 5 minutes before serving.

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