Crustless Potato Brunch Quiche Recipes

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 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.

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.