Vegetarian

Roasted Potato, Onion, and Rosemary Crustless Quiche takes 15 minutes to prepare.

Roasted Potato, Onion, and Rosemary Crustless Quiche takes 90 minutes to cook.

Roasted Potato, Onion, and Rosemary Crustless Quiche makes 3 servings.

The ingredients for Roasted Potato, Onion, and Rosemary Crustless Quiche are:

12 oz Red Potato
1 cup Finely chopped Red onion
3 tsp Dried Rosemary
1 tbsp Olive oil
.5 tsp Salt
56 gram(s) Alouette feta crumbled cheese
3 serving Marketside Cage Free large brown egg
184 gram(s) Crystal Farms All Whites liquid egg whites 3 tbsps=46grams
8 oz Fair Life Skim milk
.50 tsp Black Pepper (Ground)

Here is how you make Roasted Potato, Onion, and Rosemary Crustless Quiche:

Preheat oven to 375. Chop potatoes and onion. Toss with olive oil, rosemary and salt. Place in a 9x9 baking pan or pie plate and roast until potatoes are tender, 30-40 minutes. Once potatoes are done, loosen from the bottom of the pie pan. Sprinkle cheese over potatoes. Whisk together eggs, milk and black pepper. Pour over cheese and potatoes. Return to oven and bake for 40-50 minutes or until egg is set. (the egg should puff up and hardly jiggle) Remove from the oven and let cool slightly before serving.Serving Size: 3Number of Servings: 3Recipe submitted by SparkPeople user ALICEEBROYLES.

The nutritional information for Roasted Potato, Onion, and Rosemary Crustless Quiche is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 326.0

• Total Fat: 13.9 g
• Cholesterol: 186.7 mg
• Sodium: 600.2 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 3.4 g
• Protein: 23.1 g