Roasted Potato and Rosemary Crustless Quiche

 

I made this for the first time yesterday morning.  Sunday is the only day that I really have time to devote to making a breakfast that takes more than a few minutes, so I figured I would give this one a try!  It was really yummy, but I do have to say that it was a little bland for me.  Next time, I think I might add some jalapenos or at the very least some chili powder or even hot sauce!

Before roasting.

After roasting.

Add Feta cheese to the roasted potatoes.

Add your egg & put back in the oven for 40-50 minutes.

Finished Product!

Ingredients:

3/4 pound small potatoes (I used yellow, but fingerling would actually work better!)
1/2 medium red onion
2 tablespoons Rosemary (I used mine from the spice rack, but I’m sure fresh would be much better!)
1 tablespoon olive oil
1/2 teaspoon salt (I used Himalayan)
1/2 cup feta cheese
4 cloves of garlic minced
5 eggs
1 cup milk
1/2 teaspoon black pepper

Instructions:

Preheat oven to 376 degrees.

Spray 9″ pie plate with non-stick spray.

Slice potatoes and red onion into 1/4 inch thickness.  Toss with olive oil, rosemary, garlic, and salt.

Place potatoes in a 9″ pie plate and roast until potatoes are tender.  30-40 minutes.

Once potatoes are done, loosen from the bottom of the pie plate.  Sprinkle cheese over the potatoes.

Whisk together eggs, milk, and black pepper.  Pour over cheese and potatoes.  Put back in oven for 40-50 minutes or until egg is set.

Remove from oven and let cool slightly before serving.