POTATO AND BACON CRUSTLESS QUICHE

Potato and Bacon Crustless Quiche image

This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.

Provided by Rebekah Rose Hills

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

nonstick cooking spray
8 large eggs
1 ¼ cups heavy cream
1 cup milk
1 teaspoon garlic powder
1 teaspoon ground black pepper
¾ teaspoon salt
2 medium cold baked potatoes
1 cup shredded Cheddar cheese
5 slices bacon, cooked crisp and chopped

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.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g