CRUSTLESS POTATO JALAPEñO QUICHE

Crustless Potato Jalapeño Quiche image

Provided by @MakeItYours

Number Of Ingredients 13

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)

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.