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Crustless Potato Jalapeño Quiche
4.92
from
35
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.
Prep Time:
10
minutes
mins
Cook Time:
50
minutes
mins
Total Time:
1
hour
hr
Yield:
6
servings
Course:
Breakfast, Brunch, Dinner, Lunch
Cuisine:
American, Tex Mex
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
⅔
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.
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.
Video
Crustless Potato Jalapeño Quiche
Nutrition
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
- WW Points:
5