Old recipe with updated photos.

Ohhhh my stars………….

I rarely make quiche but when I do I am always wanting more of it. I’m used to making quiche with the full-out crust but decided to take the easy route on this one by making it crustless. Talk about cutting out some of the hard leg work and waiting for the crust to be ready. Most of the waiting time for this recipe is the actual cooking time. I can get a lot of chores done around the house in 40 minutes.

I was even able to whip up two of these bad boys for the company that we’ve had at our house for the past two weeks. Crustless potato bacon quiche is also perfect for lunch and dinner. We like to have breakfast for dinner ALL THE TIME and this is the perfect meal. 

Enjoy ~ Meagan

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Crustless Potato Bacon Quiche

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

• 8 slices cooked bacon, chopped
• 1 1/2 cups cooked red potato, chopped
• 1 teaspoon olive oil
• 1 cup onion, diced
• 8 eggs
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/4 cup evaporated milk
• 1 cup monterey jack cheese, shredded
• 2 tablespoons minced jalapeño, without membrane and seeds

Instructions

Preheat oven to 350 degrees.

Dice the red potatoes and let them cook in boiling water for about 20 minutes.  Remove from heat and drain.

In medium pan add olive oil and sauté the onions and then set aside.

In large bowl add eggs, garlic, salt and pepper and beat well. Slowly add the milk to egg mixture.

Butter a large pie pan and then layer with potatoes, bacon, onions, cheese and jalapeños. Pour the egg mixture over the other ingredients.

Bake for 40-45 minutes or until a knife comes out clean in the center of the quiche. Let it set for 15 minutes and then serve.

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