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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.


  • 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

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Crustless Potato Jalapeño Quiche

4.97 from 30 votes
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.
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American, Tex Mex
Crustless Potato Jalapeño Quiche
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Yield: 6 servings
Serving Size: 1 slice


  • 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


  • 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.

Last Step:

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Serving: 1 slice, Calories: 207 kcal, Carbohydrates: 12 g, Protein: 11.5 g, Fat: 12.5 g, Saturated Fat: 6.5 g, Cholesterol: 177.5 mg, Sodium: 410 mg, Fiber: 1.5 g, Sugar: 3.5 g


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57 comments on “Crustless Potato Jalapeño Quiche”

  1. dont over do it on the potatoes and make sure they are cut small. i would even skip the potatoes all together. i also baked in a pie crust

  2. Hi Gina! We loved this so much I want to make it for my in laws next week over Thanksgiving! Any ideas on if we double the recipe and put it in a baking dish if the cook time would increase? We love it so much!! Thank you for the recipe! 

  3. Avatar photo
    Aikatherini Garcia

    This was so delicious and had a pretty presentation. I sautéed chorizo, potato, onion, red bell pepper, jalapeño and garlic. Added cottage cheese to the egg mix in place of half and half because I’m on a kick with the stuff.  Highly recommend to anyone. 

  4. I wasn’t sure how I would like this recipe, but I had all of the ingredients so I gave it a go. I thought it was very good and am thinking about this being my ‘savory’ holiday breakfast. My daughter can’t eat wheat products so this is perfect for her. Thanks, Gina!

  5. Sooo good! My husband wasn’t sure about potatoes in quiche, but of course he loved it!! Another winner!

  6. I just made this quiche tonight and it was so easy and delicious!
    Thank you, Gina, for sharing such tasty, healthy recipes with us, that make cooking fun!

  7. 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.

  8. 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

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

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

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

  12. 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. 

  13. 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!

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