Crustless Potato Quiche
Say goodbye to the hassle of pastry with this hearty, flavor-packed Crustless Potato Quiche. Perfectly tender russet potatoes form the base of this easy, gluten-free dish, layered with sweet sautéed onions, garlic, and vibrant fresh spinach for a boost of color and nutrition. A rich blend of eggs, milk, and just the right seasoning—paprika, salt, and pepper—binds it all together, while a generous topping of shredded cheddar cheese melts into golden perfection. Ready in under an hour, this quiche is ideal for breakfast, brunch, or a light dinner. It’s simple yet satisfying, and equally delicious served warm or at room temperature. Wholesome, cheesy, and utterly crave-worthy, this crustless creation is a must-try for any quiche lover!
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Ingredients
- 2 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 whole Garlic cloves
- 6 large Eggs
- 0.5 cups Milk
- 1 cup Shredded cheddar cheese
- 2 cups Fresh spinach
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with olive oil or cooking spray.
Step 2
Peel and thinly slice the russet potatoes into rounds about 1/8-inch thick. Heat 1 tablespoon of olive oil in a large skillet over medium heat, and sauté the potato slices until just tender, about 5-7 minutes. Set aside to cool slightly.
Step 3
Dice the yellow onion and mince the garlic cloves. In the same skillet, heat the remaining 1 tablespoon of olive oil and sauté the onion until soft and translucent, about 3-4 minutes. Add the garlic and cook for an additional 30 seconds. Remove from heat.
Step 4
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until fully combined.
Step 5
Layer the sautéed potato slices evenly in the prepared pie dish. Top the potatoes with the sautéed onion and garlic mixture, followed by an even layer of fresh spinach.
Step 6
Sprinkle the shredded cheddar cheese evenly over the spinach layer.
Step 7
Pour the egg mixture over the layered ingredients in the dish, making sure it spreads evenly and coats all the layers.
Step 8
Place the dish in the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
Step 9
Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Step 10
Serve warm or at room temperature. Enjoy your Crustless Potato Quiche!
Nutrition Facts
| Serving size | (1093.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1600.9 |
| Total Fat 95.7g | 0% |
| Saturated Fat 39.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1248.1mg | 0% |
| Sodium 3660.5mg | 0% |
| Total Carbohydrate 104.0g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 15.9g | |
| Protein 83.3g | 0% |
| Vitamin D 299.7IU | 0% |
| Calcium 1277.0mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 2768.3mg | 0% |
Source of Calories