Description
This Tex-Mex-inspired Crustless Potato Jalapeño Quiche is filled with potatoes, onions, jalapeños, and cheddar cheese.
Yield: 6servings | Serving Size: 1slice
Ingredients
Cooking spray
1teaspoonolive oil
½onion, diced small
1medium Yukon Gold potato, about 8 ounces, diced small
1jalapeño, halved
1teaspoonchili powder
½teaspoonsmoked paprika
1cupgrated Pepper Jack or Colby Jack cheese
5large eggs
⅔cup2% milk
¼cuphalf-and-half
1teaspoonkosher salt
Your favorite toppings, like salsa, chopped cilantro, and sliced avocado
Instructions
- 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.
