Crustless Potato Jalapeño Quiche

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Crustless Potato Jalapeño Quiche

This savory crustless quiche brings together tender potatoes, sautéed onions, spicy jalapeños, and creamy cheese in a rich, protein-packed egg custard. It’s a budget-friendly, gluten-free dish perfect for breakfast, lunch, or dinner.

Why You’ll Love This Quiche:

  • No crust = fewer carbs, faster prep.
  • Spicy jalapeño kick balanced with creamy eggs and cheese.
  • Great for meal prep—it reheats beautifully.
  • Naturally vegetarian and gluten-free.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6
Calories per serving: 207 kcal

Ingredients:

  • 1 teaspoon olive oil
  • ½ small onion, finely diced
  • 1 medium Yukon Gold potato (about 8 oz), diced small
  • 1 jalapeño pepper, halved (half sliced, half minced and seeded)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 5 large eggs
  • ⅔ cup 2% milk
  • ¼ cup half-and-half
  • 1 teaspoon kosher salt
  • 1 cup shredded Pepper Jack or Colby Jack cheese
  • Optional toppings: salsa, chopped cilantro, sliced avocado

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with cooking spray or a bit of oil.
  2. Prep the jalapeño: Thinly slice one half for topping; finely mince the other half, removing seeds for less heat.
  3. Sauté the vegetables:
    • Heat olive oil in a small skillet over medium heat.
    • Add diced onion and potato. Sauté for about 5 minutes, until softened.
    • Stir in the minced jalapeño, chili powder, and smoked paprika. Cook for 1 more minute until fragrant.
  4. Assemble the quiche:
    • Spread the sautéed mixture evenly in the pie dish.
    • In a mixing bowl, whisk the eggs until smooth. Add milk, half-and-half, and salt. Whisk again.
    • Pour the egg mixture over the vegetables. Sprinkle the cheese on top and arrange jalapeño slices over the surface.
  5. Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
  6. Cool briefly, then slice into 6 wedges and serve with your favorite toppings.

Tips & Variations:

  • Milder option: Replace jalapeño with diced bell peppers.
  • Cheese swap: Use shredded cheddar, Swiss, or mozzarella.
  • Add-ins: A handful of spinach or chopped mushrooms can be added to the filling.
  • For a full meal: Serve with a simple side salad or fruit.

Make-Ahead & Storage:

  • Prep ahead: Assemble the unbaked quiche the night before, cover, and refrigerate. Bake fresh the next day.
  • Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or oven.

Nutritional Information (Per Slice):

  • Calories: 207
  • Protein: 11.5g
  • Carbohydrates: 12g
  • Fat: 12.5g
  • Fiber: 1.5g
  • Sugar: 3.5g
  • Sodium: 410mg
  • Cholesterol: 177.5mg

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