Crustless Potato Jalapeño Quiche – .

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This Tex-Mex inspired Crustless Potato Jalapeño Quiche is filled with potatoes, onions, jalapeños and pepper jack cheese.

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Crustless Potato Jalapeño Quiche

Crustless Potato Jalapeño Quiche is perfect any time of the day! I love this vegetarian quiche for breakfast, but with a side salad, it also makes a very filling lunch or dinner. This is a budget-friendly dish and can be reheated for meal prep. For healthier quiche recipes, try my other no crust quiche recipes like Quiche Lorraine No Crust, Spinach Sausage Quiche No Crust, and Broccoli Cheddar Quiche No Crust.

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Is a frittata the same as a crustless quiche?

Frittatas and crustless quiche are similar. Quiche, which is more of a pudding, has more dairy than a frittata. You'll also start by preparing a frittata on the stovetop in a cast iron skillet and finish in the oven. A quiche bakes in a pie pan in the oven all the time.

How to make crustless quiche

Cook quiche filling: Sauté the onion and potatoes until tender, then add the jalapeño, chili powder, and paprika. Spread the vegetables in an even layer in the cake pan.
prepare eggs: Whisk together eggs, milk, half and half and salt.
mount: Pour the egg mixture over the vegetables in the cake pan, sprinkle with cheese and top with jalapeño slices.
bake: Put the dish in the oven and bake at 350 degrees for 35-40 minutes.

Can I make quiche the night before?

Yes, quiche is great for meal prep. You can combine all the ingredients and put the dish in the fridge overnight. When you're ready to serve the quiche, bake it according to the directions.

If you have leftover quiche, refrigerate for up to four days and reheat in the microwave. It's a great breakfast or lunch when you're in a hurry.

Variations:

Add diced ham for extra protein.
If you like it mild, swap the jalapenos for peppers.
If you don't have 2% milk, you can use whatever you have on hand.
If you want a crust on your quiche, use store-bought pie batter.
For mini crustless quiche, bake the egg mixture in a muffin tin at 350 degrees for 28 to 30 minutes.

More Egg Recipes You'll Love:

Crustless Potato Jalapeño Quiche

207 cal
11.5 protein
12 carbohydrates
12.5 fats

Preparation time: 10 minutes

Cooking time: 50 minutes

Total time: 1 hours

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.

cooking spray
1 teaspoon olive oil
½ onion, diced
1 medium Yukon Gold Potato, about 8 ounces, diced small
1 jalapeno, 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 ingredients, like salsa, chopped cilantro, and sliced avocado

Preheat oven to 350 degrees. Spray a cake pan with oil and set aside.
Thinly slice half the jalapenos, dice the rest and remove the seeds.
In a small skillet over medium heat add the olive oil.
Sauté the onion and potato until they start to soften, about 5 minutes.
Add the chopped jalapeño, chili powder, and smoked paprika to the pan and sauté an additional 30 seconds to 1 minute, until fragrant.
Spread the cooked vegetables in an even layer on 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 cream into the cake tin and sprinkle the cheese on top.
Top with jalapeno slices and bake 35 to 40 minutes until center is set.
Cut the quiche into 6 slices and serve.

Portion: 1disc, Calories: 207kcal, Carbohydrates: 12G, Protein: 11.5G, Fat: 12.5G, Saturated Fatty Acids: 6.5G, Cholesterol: 177.5mg, Sodium: 410mg, Fiber: 1.5G, Sugar: 3.5G

Keywords: Budget Meals, No Crust Quiche, Vegetarian Quiche Recipe