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 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.
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.
- 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.
More Egg Recipes You’ll Love:
- Crustless Broccoli Cheddar Quiche
- Asparagus and Swiss Cheese Frittata
- Spinach Ricotta Quiche
- Cacio e Pepe Frittata
- Loaded Baked Omelet Muffins
Crustless Potato Jalapeño Quiche
- 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
- 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.