Potato and Bacon Crustless Quiche

Easy, tasty breakfast dish that works well for just about any ocassion! Enjoy for breakfast or dinner. This is a great way to use up some leftover baked potatoes if you have them. I could see this one being good for a holiday brunch - well any brunch, but might pull this one out for Christmas. 

I really enjoy the "crustless" quiches, as they are lighter, and obviously less work than a traditional quiche with crust. I feel like they reheat much easier too without that.

Easy to mix and match your add-ins as well! This one doesn't have any veggies, but some asparagus, spinach and / or sauteed onion would work well!

We've been in the middle of a cold snap here in Georgia, and easy, work night friendly, warm dishes are high on my "to keep in rotation" list.

Potato and Bacon Crustless Quiche

Ingredients

5 slices cooked bacon, cooked and chopped

2 medium potatoes, baked, cooled and diced small

8 eggs

1 teaspoon garlic powder

3/4 teaspoon salt

1 teaspoon pepper

1 1/4 cups heavy whipping cream

1 cup milk or half and half

1 cup shredded cheddar cheese

Directions

1. Preheat the oven to 350 degrees. Spray a deep dish pie pan with nonstick cooking spray and set aside.
2. In a large bowl, add the eggs, garlic powder, salt, pepper, heavy whipping cream, and milk (or half and half). Whisk together until well blended.
3. Stir in the diced potatoes and the shredded cheddar cheese.
4. Pour the mixture into the prepared pie pan.
5. Bake 45 minutes. Remove and sprinkle the cooked, chopped bacon over the top and return to the oven to bake another 15-30 minutes - or until middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through).
6. Allow to cool and set for at least 15 minutes before slicing and serving. 

Recipe adapted from A Zesty Bite