Being a parent certainly isn’t easy…
I’m struggling with a few personal life issues right now. Nothing serious. Just a few mom/parent/wife things going on that I need to clear my head about so I can move on. I don’t know what’s wrong with me. I’m not the weepy kind of person but lately, I don’t know what’s come over me. Geez, emotions running amok! Got to control this.
Anyway, don’t worry. I’m good, my family is good. Life is good. Just a couple of “mom worries” that I need to work through. For one, my 12 year old daughter’s knee is still giving her problems. She’s improving thanks in great part to a wonderful doctor here in Kingwood and his staff of physical therapists. They’ve got her on a path to wellness that I’m confident will get her knee stronger. She’s a dancer and it just hurts me to see her in pain and not able to do what she feels she should do.
Next up on my “worry list” is my 20 year old and the uncertainties she feels about her future. It’s difficult for me to see that she does not know exactly what she wants to do with her life. I realize that many kids don’t have a clue and will eventually decide on a career path but she is really struggling. We’re heading out today for a Disney audition in Austin because she thinks she would love to go back to Disney to work. I know she’ll do great and I’ll be sure to keep you posted on how the audition goes.
Anyway, cooking is my form of therapy and I’ve been cooking up a storm lately. This recipe I’m sharing is one I’ve wanted to make and write about for weeks. It’s a Roasted Potato, Caramelized Onion and Gruyere Crustless Quiche and it’s fabulous.
When my family traveled to Galveston, Texas the week before school began as sort of our last great adventure before school started, we stopped at my favorite restaurant in Galveston, The Mosquito Cafe. Each visit to Galveston is not complete without a stop here for breakfast. There’s usually a line out the door every time we visit but so worth the short wait. On this last visit, I tried their Roasted Potato Quiche and couldn’t wait to get home to replicate it.
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.
The flavors are perfect. Slightly salty and sweet. Light and flavorful, this easy to make, creamy Roasted Potato, Caramelized Onion and Gruyere Crustless Quiche is one you’ll want to add to your fall dinner menu soon.
Other recipes you might enjoy…
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.