Crustless Potato Quiche Food

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

POTATO-CRUSTED QUICHE

Steps:

• Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
• Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.

CRUSTLESS QUICHE

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
• Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
• In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
• Scatter the mix-ins evenly across the bottom of the prepared pie dish.
• Sprinkle the cheese on top.
• Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
• Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

CRUSTLESS QUICHE

Steps:

• Preheat oven to 180°C fan bake.
• In a large bowl whisk eggs well then mix in the milk.
• Add the rest of the ingredients and mix together to combine.
• Pour into a greased or lined quiche dish (or baking tray) and spread out the top.
• Bake for 40 minutes until golden and cooked through. Let it sit in the dish for around 10 minutes before serving.
• Serve as a main meal with a side salad or greens. Or serve it cold the next day at a picnic or as a lunch box filler.

CRUSTLESS SWEET POTATO QUICHE

Steps:

• Preheat the oven to 425 degrees. Slice the potatoes 1/2 inch thick Lightly oil the potato slices and arrange around two 9 inch ceramic pie pans. Form them into a crust shape. Allow the potatoes to overlap as they will shrink considerably. Sprinkle one of the pinches of salt on both pans of potatoes. Bake for 25 minutes or until softened. Heat EVOO in a large pan until hot. Add the sliced mushrooms to the pan and lightly sprinkle with sea salt. Sauté until browned, stirring occasionally. Add minced garlic for 1 minute stirring constantly. Remove from heat. Beat the 12 eggs and 4 egg whites in a large bowl. Add the plant-based milk, white pepper and nutmeg. Chop the baby spinach into thick ribbons and mix with the parsley leaves. Take the pie pans from the oven. Arrange the potatoes to fit the bottom of the pan. There may be some holes in the "crust". Add the spinach to the potatoes. Pour the egg mixture over the spinach and sweet potatoes. Arrange the mushrooms on the top of the eggs and sprinkle on the goat cheese. Place in oven for 30 minutes,or until eggs are set Place pans on wire racks to cool for 10 minutes Cut quiche into 6 slices and serve.

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.

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.

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 POTATO BRUNCH QUICHE

Steps:

• 1. Using a mandolin, slice potatoes thin (you will need enough slices for three layers). You will need a quiche dish with high sides. Butter sides and bottom of dish and begin potato layers in a circular fashion (overlapping one another) until bottom is covered. Salt and pepper to taste.
• 2. Apply next layer of potatoes, completely covering the first layer. Add salt and pepper. Next place tomato slices (seeds removed) on top of second potato layer -- you will need approx. 7-8 slices. Add salt and pepper to taste. Sprinkle with minced chives or green onions (green part only).
• 3. Layer one additional layer of the potato slices and cover tomatoes completely. Add salt and pepper to taste.
• 4. In a 2 cup measuring cup, measure 1 1/2 cups whipping cream. Add 1/4 tsp. cinnamon and 1/8 tsp. allspice. Lightly beat 2 large eggs and then add to cream mixture. Mix thoroughly.
• 5. Pour cream mixture evenly over quiche and allow the cream to permeate the layers. Dot top of quiche with thin slices of butter that have been quartered (6-8 small pieces). Garnish with additional green onions and parsley.
• 6. Bake at 350 degrees for approximately 35-45 minutes or until firm. Cut into thin slices and serve as a brunch side dish with a dollop of sour cream on the side.

CRUSTLESS QUICHE {9X13 PAN}

Steps:

• Preheat oven to 350 F.
• In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper. Stir in cheese and set aside.
• Saute peppers and onions in a drizzle of olive oil until softened. Add spinach and cook until wilted.
• Stir cooked veggies and bacon into egg mixture.
• Pour into a greased 9x13 pan.
• Bake for 35-40 minutes, until center is set.

CRUSTLESS POTATO JALAPEñO QUICHE

Steps:

• Preheat the oven to 350 degrees. Spray a pie dish with oil and set it aside.
• Slice half of the jalapeno in thin slices, dice the remaining removing the seeds.
• In a small skillet over medium heat, add the olive oil.
• Saute the onion and potato for about 5 minutes, until they're starting to soften.
• Add the minced jalapeño, chili powder, smoked paprika to the pan and sauté for another 30 seconds to 1 minute, until fragrant.
• Spread the cooked vegetables in an even layer in the pie plate.
• In a mixing bowl, whisk the eggs to break them up, then add the milk, half and half and salt.
• Pour the custard into the pie dish, and sprinkle the cheese all over.
• Top with jalapeno slices and bake for 35 to 40 minutes, just until the center is set.
• Cut the quiche into 6 slices and serve.

CRUSTLESS POTATO JALAPEñO QUICHE

Steps:

• Preheat the oven to 350 degrees. Spray a pie dish with oil and set it aside.
• Slice half of the jalapeno in thin slices, dice the remaining removing the seeds.
• In a small skillet over medium heat, add the olive oil.
• Saute the onion and potato for about 5 minutes, until they're starting to soften.
• Add the minced jalapeño, chili powder, smoked paprika to the pan and sauté for another 30 seconds to 1 minute, until fragrant.
• Spread the cooked vegetables in an even layer in the pie plate.
• In a mixing bowl, whisk the eggs to break them up, then add the milk, half and half and salt.
• Pour the custard into the pie dish, and sprinkle the cheese all over.
• Top with jalapeno slices and bake for 35 to 40 minutes, just until the center is set.
• Cut the quiche into 6 slices and serve.