Crustless Ham and Cheese Quiche Recipe

Introduction

This crustless ham and cheese quiche is a simple, satisfying dish perfect for breakfast, brunch, or a light dinner. With a creamy custard base and savory fillings, it’s easy to prepare and delicious served warm or at room temperature.

Ingredients

• 5 large eggs (~50 – 55g / 2oz each)
• 1 cup heavy cream (halve if substituting with milk)
• 1/4 tsp salt
• 1/2 tsp black pepper
• 100g (3.5 oz) ham, diced
• 1 cup shredded cheese (anything that melts except mozzarella)
• 1 green onion, sliced

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Grease a 22.5cm (9″) pie dish with butter or lightly spray with oil.
2. Step 2: In a bowl, whisk together the eggs, cream, salt, and black pepper until fully combined.
3. Step 3: Scatter most of the diced ham, shredded cheese, and sliced green onion evenly in the prepared pie dish.
4. Step 4: Pour the egg mixture over the fillings in the pie dish. Then, top with the remaining ham, cheese, and green onion.
5. Step 5: Bake in the preheated oven for 35 minutes, or until the top is golden and the center barely wiggles when gently shaken. Avoid overbaking to keep the custard creamy.
6. Step 6: Remove from the oven and let the quiche rest for about 5 minutes; it will slightly deflate as it cools.
7. Step 7: Cut and serve warm with a simple side salad, or enjoy it packed in soft rolls or wrapped in burritos and pan-fried for a crispy finish.

Tips & Variations

• Use half the cream and half milk for a lighter custard, but keep the total liquid the same for texture.
• Try different cheeses like cheddar, gouda, or Swiss for varied flavors.
• Add sautéed spinach or mushrooms for extra veggies and depth.
• For a spicier kick, sprinkle a little smoked paprika or chili flakes into the egg mixture.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. It can also be frozen in portions for up to 1 month—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of cream?

Yes, you can substitute milk for cream, but use half the amount and adjust with an equal amount of cream or keep the total liquid volume the same to maintain the right custard texture.

What cheese works best for this quiche?

Cheeses that melt well such as cheddar, gouda, or Swiss are ideal. Avoid mozzarella as it doesn’t melt into a smooth custard and can affect the texture.

Crustless Ham and Cheese Quiche Recipe

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★★★★★

4.9 from 72 reviews

This Crustless Ham and Cheese Quiche is a delicious, low-carb dish perfect for breakfast, brunch, or a light dinner. Made with eggs, cream, diced ham, and melty cheese, it’s baked to golden perfection without a crust, resulting in a creamy, custardy texture that’s easy to prepare and versatile to serve.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Egg Mixture

• 5 large eggs (~50 – 55g / 2oz each)
• 1 cup heavy/thickened cream (halve if substituting milk)
• 1/4 tsp salt
• 1/2 tsp black pepper

Fillings

• 100g (3.5 oz) diced ham
• 1 cup shredded cheese (any meltable cheese except mozzarella)
• 1 green onion, sliced

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (fan-forced). Grease a 22.5cm (9″) pie dish with butter or lightly spray it with oil to prevent sticking.
2. Prepare Egg Mixture: In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy for a smooth custard base.
3. Add Fillings to Pie Dish: Scatter most of the diced ham, shredded cheese, and sliced green onion evenly in the prepared pie dish to create a flavorful base.
4. Pour Egg Mixture: Pour the egg mixture over the ham and cheese in the dish to cover evenly. Then, sprinkle the remaining ham, cheese, and green onion on top for a nice layered effect.
5. Bake the Quiche: Place the dish in the preheated oven and bake for about 35 minutes, or until the top is golden and the center barely jiggles when shaken gently. Avoid overcooking to maintain a creamy, custard-like texture.
6. Rest Before Serving: Remove the quiche from the oven and let it rest for 5 minutes. During this time, it will gently deflate, improving texture and making it easier to slice.
7. Serve: Cut into slices and serve warm. This quiche goes beautifully with a simple side salad, or you can stuff it into soft rolls or wrap into burritos for a portable meal option (which can be pan-fried to add a crispy edge).

Notes

• If substituting milk for cream, use half the amount to maintain the right custard consistency.
• Adjust seasoning to taste, especially salt depending on the saltiness of your ham and cheese.
• Avoid using mozzarella as it does not melt well for this recipe; good alternatives include cheddar, Swiss, or Gruyère.
• Butter or oil grease helps prevent sticking and adds flavor; non-stick spray is a convenient option.
• Do not overbake; the quiche should be slightly wobbly in the center to keep its creamy texture.
• Leftovers reheat well, and can also be frozen for future meals.

Keywords: crustless quiche, ham and cheese quiche, low carb breakfast, easy quiche recipe, brunch dish, baked egg custard