Roasted Potato, Caramelized Onion and Gruyere Crustless Quiche
This Roasted Potato, Caramelized Onion and Gruyere 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.
Servings: 6 sevings
Ingredients
- 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
Instructions
- 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.
- Serve