Potato & Cheddar No-Crust Quiche

Description

This Potato & Cheddar No-Crust Quiche is a comforting, crustless version of a classic quiche—perfect for breakfast, brunch, or a light dinner. It features tender potatoes, sharp cheddar cheese, and fluffy eggs baked together for a creamy, savory delight. With no crust to fuss over, it’s simple, hearty, and naturally gluten-free!

Ingredients For Potato & Cheddar No-Crust Quiche

• 4 medium potatoes, peeled and thinly sliced

• 1 tablespoon olive oil or butter

• 1 medium onion, finely chopped

• 5 large eggs

• 1 cup milk (whole or 2%)

• 1 cup shredded sharp cheddar cheese

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder (optional)

• 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

1. Preheat Oven – Set oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or oil.

2. Cook Potatoes – Boil sliced potatoes in salted water for 5–6 minutes until just tender. Drain and let cool slightly.

3. Sauté Onions – In a skillet, heat oil or butter and sauté chopped onion until soft and lightly golden.

4. Layer Base – Arrange the cooked potato slices evenly at the bottom of the prepared dish. Scatter sautéed onions on top.

5. Mix Filling – In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Stir in shredded cheddar cheese.

6. Assemble & Bake – Pour the egg mixture over the potatoes. Bake uncovered for 30–35 minutes or until the top is set and golden.

7. Cool & Serve – Let it rest for 10 minutes before slicing. Garnish with parsley or chives.

Notes

• Use leftover boiled potatoes for an even faster prep.

• Substitute cheddar with Gruyère, Swiss, or mozzarella for a different flavor.

• Add-ins like spinach, mushrooms, or diced ham make this more filling.

• Keeps well in the fridge for up to 3 days—great for meal prep!

Tips

• For a fluffier texture, whisk the eggs and milk thoroughly to incorporate air.

• Don’t overbake—remove from oven as soon as the center is just set.

• Let it cool before slicing; this prevents it from falling apart.

• You can make it in muffin tins for individual portions.

Servings

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Nutritional Information (per serving, approx.)

• Calories: 260

• Protein: 13g

• Fat: 15g

• Carbohydrates: 18g

• Fiber: 2g

• Calcium: 220mg

• Sodium: 350mg

Health Benefits

• High in Protein: Eggs and cheese support muscle health and energy.

• Rich in Calcium: Great for bone and dental health.

• Gluten-Free: Ideal for those avoiding wheat-based crusts.

• Potassium Boost: Potatoes provide heart-friendly potassium.

• Satiety: Keeps you full and satisfied without heavy carbs.

Q & A

Q1: Can I make this quiche dairy-free?
A: Yes! Use almond or oat milk and substitute cheese with dairy-free shredded cheese.

Q2: Can I freeze it?
A: Absolutely—cool completely, wrap in foil, and freeze up to 2 months. Reheat in the oven.

Q3: Can I make it ahead of time?
A: Yes, prepare the mixture the night before, refrigerate, and bake in the morning.

Q4: What can I serve it with?
A: It pairs beautifully with a green salad, roasted vegetables, or a fruit bowl.

Q5: How do I prevent it from being watery?
A: Make sure potatoes are well-drained and avoid using watery vegetables unless pre-cooked.