This Tex‑Mex inspired Crustless Potato Jalapeño Quiche is packed with tender potatoes, sautéed onions, bright jalapeño, and melty pepper jack (or Colby Jack) cheese. It’s a versatile, budget‑friendly vegetarian dish that works for breakfast, brunch, lunch, or a light dinner.
Crustless Potato Jalapeño Quiche
This crustless quiche bakes into a rich, custardy savory pie without the extra calories or effort of a crust. The filling is seasoned with chili powder and smoked paprika for a mild Tex‑Mex flavor profile, with jalapeño providing a clean spicy note. Serve slices with a simple side salad for a complete meal. The quiche reheats well and is excellent for meal prep and busy mornings.
Is a frittata the same as a crustless quiche?
They are similar, but not identical. A quiche is more like a custard, made with a larger proportion of dairy, and is typically baked in a pie dish from start to finish. A frittata usually begins on the stove in a skillet and finishes in the oven and often contains less dairy, resulting in a firmer, less custardy texture.
How to Make Crustless Quiche
- Cook the filling: Sauté diced onion and potatoes until they begin to soften, then add minced jalapeño and the spices until fragrant. Spread the cooked vegetables evenly in the pie dish.
- Prepare the custard: Whisk together the eggs, milk, half‑and‑half, and kosher salt until smooth.
- Assemble: Pour the egg mixture over the vegetables, sprinkle with grated cheese, and top with the reserved jalapeño slices.
- Bake: Bake at 350°F (175°C) for about 35 to 40 minutes, or until the center is set and the edges are lightly golden.
Can I prep the quiche the night before?
Yes. Combine the cooked filling, poured custard, and cheese in the pie dish, cover, and refrigerate overnight. When you’re ready to serve, bake per the instructions. Leftovers keep well in the refrigerator for up to four days and reheat quickly in the microwave for a fast breakfast or lunch.
Variations
- Stir in diced ham or cooked bacon for extra protein.
- Swap jalapeño for diced bell pepper for a milder version.
- Use whatever milk you have on hand if you don’t have 2%—whole milk will yield a richer custard, lower‑fat milks will be lighter.
- If you prefer a traditional pie, line the pie plate with store‑bought pie dough before adding the filling.
- To make mini crustless quiches, divide the mixture into a muffin tin and bake at 350°F for about 28–30 minutes.
More Egg Recipes You’ll Love
- Crustless Broccoli Cheddar Quiche
- Asparagus and Swiss Cheese Frittata
- Spinach Ricotta Quiche
- Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
- Loaded Baked Omelet Muffins
Crustless Potato Jalapeño Quiche — Recipe Details
This Tex‑Mex inspired quiche features Yukon Gold potato, onion, jalapeño, and grated Pepper Jack or Colby Jack cheese. Seasoned simply with chili powder and smoked paprika, it bakes into a flavorful, custardy pie without a crust.
Prep: 10 mins · Cook: 50 mins · Total: 1 hr
Yield: 6 servings · Serving size: 1 slice
Ingredients
- Cooking spray
- 1 teaspoon olive oil
- ½ onion, diced small
- 1 medium Yukon Gold potato (about 8 ounces), diced small
- 1 jalapeño, halved (slice half for topping and dice the other half, removing seeds if desired)
- 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
- Optional toppings: salsa, chopped cilantro, sliced avocado
Instructions
- Preheat the oven to 350°F (175°C). Spray a pie dish with cooking spray and set aside.
- Slice half the jalapeño into thin rings for the top. Dice the remaining half finely, removing seeds if you want less heat.
- Heat the olive oil in a small skillet over medium heat.
- Sauté the diced onion and potato for about 5 minutes, until they begin to soften.
- Add the minced jalapeño, chili powder, and smoked paprika to the pan and sauté for 30 seconds to 1 minute until fragrant.
- Spread the cooked vegetables in an even layer in the prepared pie plate.
- In a mixing bowl, whisk the eggs, then add the milk, half‑and‑half, and kosher salt. Whisk until blended.
- Pour the egg mixture over the vegetables in the pie dish. Sprinkle the grated cheese evenly over the top and arrange the jalapeño slices decoratively.
- Bake for 35 to 40 minutes, until the center is set and the edges are lightly golden. Remove from oven, let rest a few minutes, then slice into six pieces and serve with optional toppings.
Nutrition (per slice)
Calories: 207 kcal · Carbohydrates: 12 g · Protein: 11.5 g · Fat: 12.5 g · Saturated Fat: 6.5 g · Cholesterol: 177.5 mg · Sodium: 410 mg · Fiber: 1.5 g · Sugar: 3.5 g
Serving & Storage Tips
This quiche is excellent warm, at room temperature, or chilled. Refrigerate leftovers for up to four days and reheat individual slices in the microwave for a quick meal. For crisp edges, reheat briefly in a hot oven or toaster oven.
Last Step
If you try this recipe, please leave a rating and comment so others know how it turned out for you.