Loaded Potato Crustless Quiche with Bacon, Cheese & Onions
By the time you read this, I will be snoozing on the TGV on my way up to Lille to catch the Eurostar back to the UK……..but, all is well, as I will still be benefiting from an extra hour in bed, as the clocks went back yesterday, and that “extra hour in bed feeling” carries on for a few days, with lighter mornings although the evenings are darker earlier. So, I am scheduling this to go live before I leave; it’s my latest recipe for the big reveal day for The Secret Recipe Club. This is how it works – each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, and then will draft up a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It’s a fun experience and it’s also a great way to get new followers and meet new people……..and today’s recipe for Loaded Potato Crustless Quiche comes courtesy of Jaime from Mom’s Test Kitchen.
You can meet Jaime yourself by popping over to her About Me Page, where she tells you all about her family as well as her love for Fried Pickles and Pinterest! I am not sure how she manages it , but she also has two other blogs here My Favorite Finds and here The Mommy Blog Hoppers.……..whilst perusing her site for a recipe to make, here a few that caught my eye, including the famous Fried Pickles! I was tempted with Spiced Apple French Toast, Avocado Ranch Breakfast Quesadillas, Smoky BLT Stuffed Avocados with Bacon Ranch Dressing, Almond Cake Cookies with Cinnamon Spice Glaze and Bacon Cornbread. But, it was Jaime’s Loaded Potato Crustless Quiche that I finally decided to make, mainly due the fact that I had lots of eggs available (from my chickens – Mavis, Gertie and Blanche), and this is a crustless flan, so easy to make and lower on calories…….and oh yes, it has BACON in it as well as CHEESE!
I had to adapt Jaime’s original recipe from US cups to Metric measurements, and, I also had to substitute some ingredients that aren’t available in France or the UK, namely frozen “Potatoes O’Brien” (fried potatoes with red and green peppers) I also used smoked lardons in place of streaky bacon…….but, the basic recipe concept is still the same, and we both loved this tasty cheese and bacon concoction! As you can see from my photos, I took the advantage of serving this simple luncheon recipe on some of my Churchill China plates; as regular readers will know I am an ambassador for The Caravan Trail, and the plates I used are part of the Penzance range, a beautiful blue and white pattern that echoes folk art through fauna and flora.
My adapted recipe is shared below and I do hope you will enjoy it if you make it. That’s all for today, I’ll be back in a few days with a FABULOUS recipe for Spiced Runner Bean Pickle as well as a Sticky Carrot & Pomegranate Molasses recipe later on in the week, see you then, Karen
For more of my Churchill China Posts, please visit the link here:
Lavender and Lovage Churchill China Recipes and Posts
Loaded Potato Crustless Quiche
Print recipe
| Serves | 6 to 8 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Milk |
| Dietary | Gluten Free |
| Meal type | Breakfast, Lunch, Main Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Halloween, Thanksgiving |
| Region | American |
| By author | Karen Burns-Booth |
Ingredients
- 6 free-range eggs
- 150 mls milk
- 125g grated Cheddar cheese, plus some extra for the topping
- salt and pepper to taste
- 150g frozen "scallop" potatoes (or rosti potatoes)
- 100g smoked lardons, fried until crisp
- 6 spring onions, trimmed and diced
Note
A fabulous gluten free "crustless" quiche style flan which is easy to make and resembles "loaded potato" skins in taste; frozen potatoes are used for convenience in this recipe, along with crispy smoked bacon lardons, cheese, spring onions and fresh free-range eggs. Can be eaten warm of cold. Adapted from Loaded Potato Crustless Quiche over at My Favorite Finds
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 5 and grease a pie dish or quiche/flan tin. |
| Step 2 | Whisk the eggs and milk together. Arrange the potatoes, bacon and some of the spring onions in the dish and then season the egg mixture, add grated cheese and pour over the top of potatoes etc. |
| Step 3 | Scatter over some extra cheese and the rest of the spring onions and bake for 30 to 35 minutes, or until the eggs are set and the topping is golden brown. |
| Step 4 | Allow to cool slightly before cutting in to wedges and serving with salad or other seasonal greens. Can be frozen - defrost before re-heating. |
April says
Yum, potato quiche used to be one of my favorite brunch items to make for the weekend, before I developed an allergy to eggs. 🙁 Yours turned out beautiful. Have a safe trip!
Karen Burns-Booth says
Thanks April, this was truly lovely, Karen
Dominic says
i love the idea of using the potatoes to form the crust, it’s so clever. I used to make pastry less quiches a lot when I was on the atkins diet so this really takes me back… a gorgeous recipe!
Karen Burns-Booth says
Thanks, Dom. This was a fabulous and very easy to make too.
SallyBR says
Have fun with your trip!
you picked a very nice recipe for your assignment this month, I prefer a crustless quiche when the feeling is a bit on the heavy side, so this is perfection! 😉
Karen Burns-Booth says
Thanks Sally, a very light version of a quiche as you say.
Wendy, A Day in the Life on the Farm says
I have never had a potato quiche but I think that is all about to change.
Karen Burns-Booth says
Do try this Wendy, it is truly delicious.
Dorothy at Shockingly Delicious says
That quiche is versatile enough to be breakfast, lunch or dinner!
Karen Burns-Booth says
As you say Dorothy – great for any time do the day!!
Kirstin says
YUM! I’m pinning this since we love quiche. I had your blog this month and made your “Annies Pasties”.
Karen Burns-Booth says
Thanks Kirstin! Happy eating!
Nicole says
This looks yum!
Karen Burns-Booth says
It was thanks Nicole!
Emily @ Life on Food says
I love this idea. And I love even more that my husband would love this quiche. Great pick!
Karen Burns-Booth says
Thanks Emily, I’m sure he would love it!
Jess @ Flying on Jess Fuel says
Oh my gosh, so many delicious things going on in here!! This quiche sounds delicious!!
Karen Burns-Booth says
Thanks Jess, this was truly delicious!
Sarah | Curious Cuisiniere says
This sounds like my kind of quiche! Great pick!
Karen Burns-Booth says
Thanks Sarah, a tasty and easy recipe to make!
Karen @ Karen's Kitchen Stories says
Wow, I love the idea of the potatoes in the quiche. Sounds so satisfying!
Karen Burns-Booth says
Better than making pastry Karen!
Deena Kakaya says
Now this is autumnal comfort that has filled with me with nostalgia! I can almost smell those potatoes and what gorgeous colour you have achieved. I am sure I can whip up a veggie version close to your recipe and enjoy it thoroughly x
Karen Burns-Booth says
A veggie version could be whipped up in a trice as you say Deena! Karen
Christie says
So many delicious recipes this month! This one included. Potatoes and cheese? With bacon? NEED!
Karen Burns-Booth says
Absolutely Christie! Bacon with cheese and potatoes, bliss!
La Torontoise says
That’s what I’ll be cooking tonight: -) enjoy your trip!
Karen Burns-Booth says
Thanks, I hope you enjoyed it if you made it!
Melissa says
What a perfect brunch meal! Looks delicious! Great pick this month 🙂
Karen Burns-Booth says
It would make a very tasty brunch dish Melissa!
Frances says
This looks wonderful, and I have potatoes here to use up.
I am a little confused – senior moments – about the potatoes. Can I use raw potatoes sliced very thin? Or, do the potatoes need to be pre-cooked?
Thanks so much for your help.
Karen Burns-Booth says
I used frozen sliced potatoes that were pre-cooked but not much – so best to parboil I think Frances!