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.

Crustless Potato Jalapeño Quiche
Crustless Potato Jalapeño Quiche

Crustless Potato Jalapeño Quiche is perfect any time of day! I love this vegetarian quiche for breakfast, but it also makes a very filling lunch or dinner with a side salad. This is a budget-friendly dish and can be reheated for meal prep. For more healthy quiche recipes, try my other crustless quiche recipes like Crustless Quiche Lorraine, Crustless Spinach and Sausage Quiche, and Crustless Broccoli and Cheddar Quiche.

Crustless Potato Jalapeño Quiche

Is a frittata the same as a crustless quiche?

Frittatas and crustless quiche are similar. Quiche, which is more of a custard, has more dairy than a frittata. You also start cooking a frittata on the stove in a cast-iron skillet and finish it off in the oven. A quiche bakes in a pie dish in the oven the entire time.

How to Make Crustless Quiche

  • Cook the quiche filling: Sauté the onion and potatoes until they soften, and then add the jalapeño, chili powder, and paprika. Spread the vegetables in an even layer in the pie dish.
  • Prep the eggs: Whisk the eggs, milk, half and half, and salt.
  • Assemble: Pour the egg mixture over the veggies in the pie dish, sprinkle with cheese, and top with jalapeño slices.
  • Bake: Place the dish in the oven and bake for 35 to 40 minutes at 350 degrees.

Can I prep quiche the night before?

Yes, quiche is great for meal prep. You can combine all the ingredients and refrigerate the dish overnight. Whenever you’re ready to serve the quiche, bake according to the instructions.

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

Variations:

  • Add diced ham for extra protein.
  • Swap the jalapeno for bell peppers if you like it mild.
  • 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 dough.
  • For mini crustless quiche, bake the egg mixture in a muffin tin 350 degrees for 28 to 30 minutes.

Crustless Potato Jalapeño QuicheCrustless Potato Jalapeño Quiche

More Egg Recipes You’ll Love:

Crustless Potato Jalapeño Quiche
Print WW Personal Points
5 from 23 votes
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Crustless Potato Jalapeño Quiche

207 Cals 11.5 Protein 12 Carbs 12.5 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 6 servings
COURSE: Breakfast, Brunch, Dinner, Lunch
CUISINE: American, Tex Mex
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.

Ingredients

  • 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
  • cup 2% milk
  • ¼ cup half-and-half
  • 1 teaspoon kosher salt
  • Your favorite toppings, like salsa, chopped cilantro, and sliced avocado

Instructions

  • 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.
    sauteed potatoes
  • 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

Serving: 1slice, Calories: 207kcal, Carbohydrates: 12g, Protein: 11.5g, Fat: 12.5g, Saturated Fat: 6.5g, Cholesterol: 177.5mg, Sodium: 410mg, Fiber: 1.5g, Sugar: 3.5g
Keywords: budget meals, crustless quiche, vegetarian quiche recipe

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49 comments

  1. Its not vegetarian if it has cheese and eggs in it……,

  2. I grew up on eggs, potato  and peppers every Lenten season. This brought memories back! So delicious and easy. We added a poblano pepper in addition to the jalapeño. Definitely a keeper.

  3. I used used yams and served with yogurt and salsa .  Really good.

  4. This was amazing! very well seasoned and filling. I used 3 egg whites and 2 whole eggs. It still turned out very good. I’m making this dish again for sure. great meal prep dish

  5. The description mentions cumin but I didn’t see it in the recipe. Is there cumin and how much should I add please?

  6. How many mini quiche would this make in muffin tins?

  7. I used small red potatoes diced instead of the Yukon. No jalapeno so I added a Tablespoon of picante sauce. Definitely a do- over!

  8. Delicious for dinner or breakfast!

  9. Fantastic!!!  Started our anniversary celebration with jalapeño quiche this morning and finished with stuffed chicken breasts.  A fabulous day with delicious food. Thank you!

  10. This is delicious. I used egg whites instead of whole eggs. I also didn’t have half and half, so I whisked some cream cheese into the milk. 

  11. Love this recipe! I skipped on the half and half and used a bit extra milk since I didn’t have any. Delicious! This will be a keeper recipe. Thank you!

  12. So delicious! My almost-4-year-old devoured his serving and my hubby and I loved it too. Pairs great with salsa. 

  13. I added spicy chicken sausage and sauted spinach. Delicious!

  14. Really looks delicious. I was wondering if the recipe would work using fat free half and half as well as skim milk as this is what we have at home. Thanks.

  15. Just finished eating a slice of this and it was delicious! Perfect combination! I was able to cut the calories down a tad by using Silk unsweetened almond milk and 2% grated Colby jack cheese. The recipe calculator said 177 calories per slice I think. I’m thinking about doubling next time in a 13×9 dish and adding some ST Turkey Chorizo! 😋

  16. This was so tasty and quick to make! I will definitely make it again.  (Also FYI the link to the cooking video of this recipe does not work)

  17. Made this today for lunch and it was fabulous!  I can’t get the orange button to work for me on the WW Canada site.  

  18. Enjoyed and super easy. Made it up Sunday and baked it on Monday. My husband and I ate it for breakfast for three days. Very good and leftovers held up well for multiple days.

  19. So I went to store, gathered up the ingredients, only to discover golden Yukons were nowhere to be found. Supply chain crisis! I remembered another commenter asking  about subbing sweet potatoes, so I grabbed one of those and took my chances. Oh my goodness! The results were amazing.! I will always use a sweet potato for this recipe. Sweet, savory, and delicious. 

  20. Can you use the O’Brien potatoes for this recipe?

  21. This was super delicious!   Will definitely make again. 

  22. I just happened to have all the ingredients on hand and made this tonight. Added some proscuitto just because I had some as well next to the eggs. Super delicious and so easy to make. A winner. Thanks Gina!

  23. how do you figure pp points in your recipes? Is there a list?

  24. Any suggestions on how I could make it dairy free?

    • I subbed the milk and half-and-half with full fat coconut milk (canned). You can omit the Colby Jack altogether or buy dairy free shredded cheese substitute. 

  25. Can you use a russet potato?

  26. Gina, thank you for sharing your amazing talent with us. We become well-loved by our family after serving the meals prepared.

    Since I have quiet a bit of leftovers in the fridge last week, seeing this today, I made some modifications. I chopped up InstaPot cooked Japanese sweet potato; finely chopped colored peppers and onions. Avoid cooking in a pan. Distributed into 12 muffin cups. Added seasoned 🐣 with Trader Joe’s Aioli Sauce into my muffin cups then bake at 350* for 25minutes.

    Love 💕 ❤️ it!!! 

    We’ll find this  in our tried and true meal. And being rotated. 

    Appreciate everything you do!

  27. As soon as I saw the post on IG this morning, I sent my husband for a few items and immediately made it. We all loved it and it’s definitely a keeper. Thank you for sharing.

  28. Hi, what are the WW points on this yummy thing!

  29. This looks so good.  Can it be freezes.  It’s only me and six slices is a lot.   I would eat it for 2/3 days but not six.

    Thanks so much. 

    Marcia

    • I dont know if the cream will change the texture

    • I don’t like the texture of reheated, frozen cooked egg and since I usually cook for just myself, I use the “print” function and scale recipes down to 1 or 2 if I want leftovers.
      I like Gina’s recipes so even if the math is a little tricky it’s worth it.

    • I make various crustless quiches with milk and half n half very often. I freeze them in slices and reheat in the microwave with no problem – I’ve even served them that way to guests.

  30. Hi! Looks great, but just me?….can’t get the video to load.

  31. Looks delicious!  If substituting with bell pepper, should you sauté the bell pepper with the onions and potato for 5 minutes? Also, how much bell pepper do you recommend using?

  32. Could you use sweet potato instead … do you think they would hold up?

  33. Hey Gina, I noticed that at the top you say” Bake: Place the dish in the oven and bake for 35 to 40 minutes at 450 degrees.”…did you mean 350? I’m going to try this for tomorrow’s breakfast!  I don’t have any half and half I may just use 2% with a bit of butter.