Nothing gets your morning started quite like these scrumptious Pesto Potato Crustless Quiche. They’re loaded with protein to keep you fueled well into the morning. They are the perfect make-ahead breakfast that’s grab-n-go for those hectic weekdays when breakfast seems like a luxury. Plus, these pocket-sized quiche are bursting with flavor, thanks to finger-lickin’ good sauteed potatoes, basil pesto, and turkey bacon.
Do yourself the favor and whip up a batch of these bad boys, because no, coffee is decidedly NOT the breakfast of Champions.
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Make Pesto Potato Crustless Quiche
Cook Turkey Bacon
Preheat your oven to 325°F. Coat 12 muffin tins with olive oil spray and set aside.
Coat a large frying pan with olive oil spray. Place the turkey bacon strips in the pan and cook over medium heat for 6 to 7 minutes, or until bacon begins to brown on both sides. Turn the bacon over a few times during cooking to ensure even browning.
Remove the cooked bacon from the pan and loosely chop. Set aside.
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Saute Potatoes
Combine the onion, potatoes, olive oil, oregano, granulated garlic, salt and pepper in a medium bowl. Mix well to coat potatoes and onion evenly.
Transfer the potato mixture to the same large frying pan used to cook the bacon. Cook the potato mixture over medium heat for 5 to 7 minutes, or until potatoes just begin to soften. Remove from heat and transfer back to the bowl to cool. To speed up the cooling process, you can place potatoes in the fridge while you finish preparing the egg mixture.
Prepare Pesto Potato Crustless Quiche
In a large mixing bowl, whisk together eggs, milk, and pesto. Add spinach, cheddar cheese, chopped bacon, and potato mixture to the egg. Stir well to incorporate the ingredients evenly.
Spoon egg mixture into the prepared muffin tins. Fill the tins nearly to the top.
Cook Pesto Potato Crustless Quiche
Cook the quiche in the oven for 25 minutes. When the quiche are ready, the egg should no longer be jiggly in the center.
Remove from the oven and let cool in the pan for 5 minutes before enjoying.
Store Pesto Potato Crustless Quiche
Transfer any left over quiche from the muffin tins to a cooling rack to cool completely before storing. Store in a plastic baggie or airtight container. Refrigerate for up to 1 week.
Let us know what you think about this recipe for Pesto Potato Crustless Quiche by leaving a review or comment below! Make sure to tag us in your creations on Instagram @sticksscratchkitchen.
Check out these recipes for more breakfast inspiration:
- Cranberry Dark Chocolate Cake Scones
- Cranberry White Chocolate Quinoa Bowl
- Chai Spiced Scones with Cinnamon Glaze
- Hearty Morning Harvest Muffins
- Apple Cinnamon Oat Muffins
Pesto Potato Crustless Quiche
Ingredients
- 4 slices turkey bacon
- 1 Tbsp extra virgin olive oil
- 1½ c red potatoes, finely chopped
- 1 c red onion, diced
- ½ tsp oregano
- ½ tsp granulated garlic
- ¼ tsp sea salt
- ¼ tsp black pepper
- 8 eggs
- ½ c 1% milk or unsweetened almond milk
- 1½ c fresh chopped spinach
- ½ c cheddar cheese
- 3 Tbsp basil pesto
Instructions
- Preheat oven to 325°F. Coat 12 muffin tins with olive oil spray. Set aside.
- Coat a large frying pan with olive oil spray. Place 4 turkey bacon strips in the pan and cook over medium heat for 6 to 7 minutes, or until bacon begins to brown on both sides. Turn bacon over a few times to ensure even cooking. Remove cooked bacon from the pan and loosely chop. Set aside.
- Combine onion, potatoes, olive oil, oregano, granulated garlic, salt and pepper in a medium bowl. Mix well to coat potatoes and onion evenly. Transfer potato mixture to the same large frying pan used to cook the bacon. Cook the potato mixture over medium heat for 5 to 7 minutes, or until potatoes just begin to soften. Remove from heat and transfer back to bowl to cool. To speed up the cooling process, you can place potatoes in the fridge while you finish preparing egg mixture.
- In a large mixing bowl, whisk together eggs, milk, and pesto. Add spinach, cheddar cheese, chopped bacon, and potato mixture. Stir well to incorporate the ingredients evenly.
- Spoon egg mixture into the prepared muffin tins. Fill the tins nearly to the top. Cook the quiche in the oven for 25 minutes. When the quiche are ready, the egg should no longer be jiggly in the center. Remove from the oven and let cool in the pan for 5 minutes before enjoying.
Notes
- You can use freshly prepared pesto or store bought pesto in this recipe. We really love classic basil pestos, like Classico’s Basil Pesto, so check the ingredients for basil as the first ingredient.
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