This quiche is crustless which means there are fewer carbs since there's no floury crust. Instead, I've mixed eggs and cream together and mixed in buttery, roasted potatoes with caramelized onions that had been slow cooking on the stove. To give it a creamy, salty flavor, I stirred in pieces of delicious gruyere cheese. No crust is necessary!
Crustless quiches are one of my favorite meals and I've made several here on the blog. I love this particular quiche combination; the roasted potatoes and the caramelized onions are perfect together. As the onions caramelize, they become so sweet and I just want to eat them straight from the pan. Adding the onions and potatoes to the creamy gruyere, you can see you have a winner here.
Why This Recipe Works
- This roasted potato quiche is extra cheesy.
- It's a wonderful low carb meal.
- You can make this quiche with ingredients listed in the recipe below or customize it and use other vegetables you prefer.
- It's wonderful to not have to bother with making a crust. I save so much time by eliminating the pastry step. If you would like to add a crust to this quiche recipe, I recommend using a frozen, or pre-made pie crust and cutting it to fit the dish.
See recipe box below for ingredient amounts and full recipe instructions.
- Potatoes: I use small red potatoes in this recipe and I really do love their taste and texture. Red potatoes will keep their pretty red skin color when roasted and they stay slightly firm throughout the roasting process.
- Olive oil: I use extra virgin olive oil in this roasted potato quiche recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Onion: Finely chopped onions add quite a lot of flavor to this quiche.
- Eggs and heavy cream: Eggs and cream are the key ingredients in all of our crustless quiche recipes.
- Salt and pepper: For flavor.
- Gruyere cheese: I love the the taste and creaminess of Gruyere cheese but you can easily substitute another kind. Fontina, Provolone, or Emmental would all be great choices.
How To Make This Recipe
- Roast the potatoes: Spread the potatoes in a single layer on a baking sheet. Drizzle olive oil and add a pinch of salt and pepper to the potatoes. Mix gently with your hands to make sure all of the potatoes are covered with the oil, salt, and pepper. Place the tray in the oven to bake.
- Make the quiche: Mix the ingredients together and stir in the roasted potatoes. Pour into a lightly greased small baking dish and bake for 30-35 minutes.
- The key ingredients in a crustless quiche are eggs and heavy cream. Feel free to customize your quiche as you would like with seasonal ingredients or ingredients you already have on hand.
- This roasted potato quiche would be perfect for breakfast, lunch or dinner and if you're looking for a wine recommendation, a Pinot Noir or a Sauvignon Blanc would be lovely.
Frequently Asked Questions
Can You Freeze A Crustless Potato Quiche?
Yes, a crustless quiche freezes very well.
To freeze before baking:
Mix the ingredients together and pour the mixture into a zip-top freezer bag. Thaw the quiche filling in the refrigerator for about 24 hours before baking. Transfer the ingredients to an oven safe baking dish and bake as the quiche recipe states.
To freeze after baking:
Cook the quiche as directed and allow to cool. Tightly cover with plastic wrap and freeze. When you are ready to reheat the quiche, place the quiche in a 350 degree F oven and heat for 20 minutes.
Do I Have To Use Cream In This Recipe?
I recommend using heavy cream (also known as double cream). The cream makes the quiche richer.
You may also use skim, low fat, or whole milk instead of the cream. Almond milk and soy milk will work well too.
How Should I Store A Crustless Roasted Potato Quiche?
Cover the quiche and keep in the refrigerator. It should be eaten within 3 days.
Roasted Potato, Caramelized Onion and Gruyere Crustless Quiche
- 1 pound small red potatoes, scrubbed and quartered
- 2 tablespoons extra virgin olive oil, divided
- 1 whole onion, thinly sliced
- 5 large eggs
- 3/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup gruyere cheese, shredded
- Preheat the oven to 425 degrees F.
- Place the potatoes in a baking pan. Add a pinch of salt and a pinch of pepper to the potatoes. Mix well. Bake for 20 minutes. Remove from heat and set aside.
- Heat a large skillet to medium heat. Add 1 tablespoon of the olive oil to the pan and add in the onions.
- Reduce heat to low. Stir the onions and let cook for about 10 minutes, stirring occasionally.
- Reduce oven temperature to 350 degrees.
- Butter a pie pan and set aside.
- In a large bowl, whisk together the eggs, cream, salt and pepper. Stir in the potatoes, onions and cheese.
- Pour into prepared pan.
- Bake for 30-35 minutes or until top is golden.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.