Crustless Potato Brunch Quiche
Daily Inspiration S
**Salt and pepper per your taste; just remember to salt every layer.
4 mediumpotatoes (enough for 3 layers)
1medium-large tomato, sliced very thin, seeds removed (approx. 7-8 slices)
2 Tbspminced chives (or can use minced green onions (green part only) plus more for topping
1 Tbspparsley for topping
1 1/2 cwhipping cream
2eggs, 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
- 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.
- 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).
- Layer one additional layer of the potato slices and cover tomatoes completely. Add salt and pepper to taste.
- 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.
- 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.
- 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.