Easy Potato Ham Crustless Quiche
Fluffy eggs, tender potatoes, and generous chunks of savory ham make this Easy Potato Ham Crustless Quiche an instant classic.
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Servings: 6
Equipment
- 1 9" deep dish pie dish
- 1 large skillet with lid
Ingredients
- 6 eggs
- 16 oz egg whites can replace with 6 whole eggs
- 1 cup Dairy Free shredded cheddar, optional
- 1/4 cup fresh dill, chopped
- 2 cups potatoes, peeled and cubed into 1/4" cubed I used Yukon gold
- 1 leek, white and light green only, cleaned and chopped
- 1 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1/2 cup Dairy Free milk
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350 degrees. Spray a deep dish 9" pie dish with nonstick baking spray and set aside.
- Heat a large skillet over medium heat with the olive oil.
- Add the potatoes and cover the skillet with a lid. Allow them to cook until they're fork tender.
- Add the ham and leeks and cook until the leeks are tender. Remove from the heat.
- Add the eggs, egg whites, salt, pepper, and milk to a bowl and whisk to combine.
- Pour the potato and ham mixture into the prepared pie dish.
- Top with the dill and cheddar cheese if using.
- Pour the egg mixture over the top.
- Bake the quiche for 30-40 minutes or until the top is golden brown and the eggs are set.
- Enjoy!
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