CRUSTLESS POTATO QUICHE RECIPES

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.