Recipes and Cooking Crustless Denver-Potato Quiche Egg bakes like this one need time to set up after baking, so don't skip the standing time after they come out of the oven. Use this time to gather any toppings and set the table. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Bake Time: 30 mins Cool Time: 15 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients 3 tablespoon olive oil 8 ounce tiny new red-skinned or golden potatoes, cut into 1/2-inch pieces ¾ cup diced cooked ham ¾ cup chopped green bell pepper ½ cup sliced green onions 6 eggs, lightly beaten 1 ½ cup milk 2 tablespoon chopped fresh Italian parsley ½ teaspoon salt ½ teaspoon black pepper 1 ½ cup shredded cheddar cheese (6 oz.) Nonstick cooking spray ½ cup panko bread crumbs* Directions Preheat oven to 375°F. In a 4- to 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium heat. Cook potatoes in hot oil over medium heat for 8 to 10 minutes or until lightly browned and almost tender, stirring occasionally. Stir in ham and bell pepper; cook 4 minutes more. Remove from heat. Stir in green onions. In a large bowl combine eggs, milk, parsley, salt, and black pepper. Stir in cooked potato mixture, and 1 cup of the cheese. Wipe out Dutch oven with paper towels (or wash and dry, if necessary); coat with nonstick cooking spray. Pour egg mixture into the Dutch oven. Sprinkle with the remaining 1/2 cup cheese and the panko. Drizzle with the remaining 1 Tbsp. olive oil. Bake, uncovered, 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool 15 to 30 minutes before serving. * If desired, toast panko in the Dutch oven or a small skillet over medium heat until golden brown. Remove and set aside. Continue with recipe as directed, except top with panko just before serving. Rate it Print Nutrition Facts (per serving) 354 Calories 24g Fat 16g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 354 % Daily Value * Total Fat 24g 31% Saturated Fat 9g 45% Cholesterol 229mg 76% Sodium 641mg 28% Total Carbohydrate 16g 6% Total Sugars 5g Protein 19g Vitamin C 22.5mg 113% Calcium 321mg 25% Iron 1.8mg 10% Potassium 461mg 10% Folate, total 51.3mcg Vitamin B-12 1.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.