Crustless Potato Quiche Food

POTATO AND BACON CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
• Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
• Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

CRUSTLESS BACON AND POTATO QUICHE

Steps:

• Preheat oven to 350^. Spray 11x7 glass baking dish w/cooking spray. In baking dish, layer potatoes.
• In medium bowl, beat eggs, cottage cheese, oregano, and garlic powder w/wire whisk until well blended. Add green peppers, mushrooms, cooked bacon, and onions (withhold a few tablespoons of the green chives to sprinkle on top after baking).
• Pour egg mixture over the top of the hashbrowns. Top with shredded cheese. Bake for 30 minutes, or until knife inserted in center comes out clean. Top with the remaining chives and tomatoes, if desired. Let stand 5-10 minutes before cutting.

CRUSTLESS POTATO QUICHE

Steps:

• Heat oven to 350°F.
• Grease a 9-inch pie plate.
• In a large bowl combine all ingredients except paprika and bacon; mix well.
• Pour into greased pie dish.
• Sprinkle with paprika.
• Bake for 30 to 40 minutes or until set.
• Sprinkle with bacon.
• Bake additional 5 minutes.
• Let stand 5 minutes before serving.