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Roasted Potato, Onion, and Rosemary Crustless Quiche

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 4-6 1x

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Ingredients

  • 3/4 lb fingerling potatoes
  • 1 medium red onion
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 cup feta or goat cheese
  • 5 eggs
  • 1 cup milk
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 375˚.
  2. Slice fingerling potatoes and red onion into 1/4″ thickness. Toss with olive oil, rosemary, and salt. Place in a 9″ pie plate and roast until potatoes are tender, 30-40 minutes.
  3. Once potatoes are done, loosen from the bottom of the pie pan. Sprinkle cheese over potatoes.
  4. Whisk together eggs, milk, and black pepper. Pour over cheese and potatoes. Return to oven and back for 40-50 minutes or until egg is set (the egg should puff up and hardly jiggle.)
  5. Remove from oven and let cool slightly before serving.