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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with olive oil or cooking spray.
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.
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.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until fully combined.
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.
Sprinkle the shredded cheddar cheese evenly over the spinach layer.
Pour the egg mixture over the layered ingredients in the dish, making sure it spreads evenly and coats all the layers.
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.
Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy your Crustless Potato Quiche!
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.9 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1277 mg | 98% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2768 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
