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crustless potato brunch quiche

(1 rating)
Recipe by
Daily Inspiration S
Somewhere, TX

A crustless potato quiche that resembles scalloped potatoes, but can be served in a thin wedge as a brunch side dish with a dollop of sour cream on the side. **Salt and pepper per your taste; just remember to salt every layer.

(1 rating)
yield 6 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For crustless potato brunch quiche

  • 4 md
    potatoes (enough for 3 layers)
  • 1
    medium-large tomato, sliced very thin, seeds removed (approx. 7-8 slices)
  • 2 Tbsp
    minced chives (or can use minced green onions (green part only) plus more for topping
  • 1 Tbsp
    parsley for topping
  • 1 1/2 c
    whipping cream
  • 1/4 tsp
  • 1/8 tsp
  • 2
    eggs, lightly beaten
  • 3 thin slices butter cut into quarters for dotting top of quiche
  • salt & pepper for each layer
  • sour cream to serve on the side

How To Make crustless potato brunch quiche

  • 1
    Using a mandolin, slice potatoes thin (you will need enough slices for three layers). You will need a quiche dish with high sides. Butter sides and bottom of dish and begin potato layers in a circular fashion (overlapping one another) until bottom is covered. Salt and pepper to taste.
  • 2
    Apply next layer of potatoes, completely covering the first layer. Add salt and pepper. Next place tomato slices (seeds removed) on top of second potato layer -- you will need approx. 7-8 slices. Add salt and pepper to taste. Sprinkle with minced chives or green onions (green part only).
  • 3
    Layer one additional layer of the potato slices and cover tomatoes completely. Add salt and pepper to taste.
  • 4
    In a 2 cup measuring cup, measure 1 1/2 cups whipping cream. Add 1/4 tsp. cinnamon and 1/8 tsp. allspice. Lightly beat 2 large eggs and then add to cream mixture. Mix thoroughly.
  • 5
    Pour cream mixture evenly over quiche and allow the cream to permeate the layers. Dot top of quiche with thin slices of butter that have been quartered (6-8 small pieces). Garnish with additional green onions and parsley.
  • 6
    Bake at 350 degrees for approximately 35-45 minutes or until firm. Cut into thin slices and serve as a brunch side dish with a dollop of sour cream on the side.

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