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Crustless Potato Jalapeño Quiche
This Tex-Mex-inspired Crustless Potato Jalapeño Quiche is filled with potatoes, onions, jalapeños, and cheddar cheese and seasoned with chili powder, cumin, and paprika.
Ingredients
- Cooking spray
- 1 teaspoon olive oil
- ½ onion (diced small)
- 1 medium Yukon Gold potato (about 8 ounces, diced small)
- 1 jalapeño (halved)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup grated Pepper Jack or Colby Jack cheese
- 5 large eggs
- ⅔ cup 2% milk
- ¼ cup half-and-half
- 1 teaspoon kosher salt
- Your favorite toppings (like salsa, chopped cilantro, and sliced avocado)
Instructions
- 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.
Nutrition
Serving: 1slice, Calories: 207kcal, Carbohydrates: 12g, Protein: 11.5g, Fat: 12.5g, Saturated Fat: 6.5g, Cholesterol: 177.5mg, Sodium: 410mg, Fiber: 1.5g, Sugar: 3.5g
- WW Points: 5