This Ham And Cheese Crustless Quiche Recipe is my go-to for busy mornings and leisurely brunches alike—no crust to fuss with, just a savory, protein-packed egg dish loaded with diced ham and melty cheese. You’ll love how easy it is to whip up, plus it’s low-carb, healthy, and always a crowd-pleaser!
Why You’ll Love This Recipe
- No crumbly crust to fuss with—fewer carbs, less prep
- High-protein, low-carb keeps you energized ’til lunch
- Ready in under an hour—perfect for busy mornings
- Make-ahead friendly: prep the night before and bake fresh
- Freezer-safe slices for grab-and-go breakfasts
- Customizable with spinach, mushrooms, or your favorite cheese
- Kid-approved comfort food that’s easy for novice cooks
- Wallet-friendly ingredients feed a family without breaking the bank
- Ideal for brunch buffets, potlucks, or casual dinner parties
- Uses pantry staples plus leftover ham—zero waste cooking
Ingredients
- 8 large eggs (at room temperature)
- 1 cup whole milk
- ½ cup heavy cream (or sub all milk for lighter version)
- 1½ cups diced ham (honey-glazed or smoked)
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives (optional, or swap for green onions)
- ½ cup chopped fresh spinach (optional veggie boost)
Directions
- Preheat the Oven
Place a rack in the center of your oven and preheat to 350°F (175°C). If you have a convection setting, use it to shave 5 minutes off the bake time for an even golden top. - Prep the Pie Dish
Generously grease a 9-inch pie dish with butter or non-stick spray, then dust lightly with flour—this extra step ensures the quiche releases easily when you slice it. - Whisk the Egg Base
Crack all eight eggs into a large mixing bowl. Use a whisk to beat until pale yellow and slightly frothy—about one minute. This aerates the mixture, giving you a fluffier, creamier custard. - Add Dairy & Seasoning
Pour in the whole milk and heavy cream. Sprinkle in the sea salt, black pepper, and if you like, a pinch of nutmeg for warmth. Whisk gently until fully combined, scraping down the sides as needed. - Stir in Ham, Cheese & Chives
Fold in the diced ham and most of the cheddar cheese, reserving a handful to sprinkle on top. Add the chopped chives or green onions and optional spinach at this stage for even distribution. - Bake with Confidence
Pour the mixture into your prepared pie dish and smooth the top with a spatula. Place the dish on a baking sheet (for easier handling) and bake 35–40 minutes, or until the center registers 160°F on an instant-read thermometer and only the slightest jiggle remains. - Cool & Rest
Remove the quiche from the oven and let it rest on a wire rack for 5–10 minutes. This resting period helps the custard set fully and makes slicing neater—no soggy edges, just perfect wedges! - Slice, Garnish & Serve
Run a thin knife around the edge to loosen, then cut into 6 (or 8 smaller) wedges. Top with the remaining cheddar and extra chives, if desired. Serve warm or at room temperature alongside a fresh green salad or fruit.
Servings & Timing
Yield: 6 generous slices
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Rest Time: 5–10 minutes
Total Time: ~55 minutes
Variations
- Spinach-Feta: Fold in 1 cup fresh spinach and swap cheddar for ¾ cup crumbled feta.
- Mushroom-Swiss: Sauté 1 cup sliced mushrooms, then mix with Swiss cheese.
- Southwest Twist: Add ½ cup diced green chiles, ½ cup pepper jack, and chopped cilantro.
- Greek Style: Replace ham with 1 cup diced lamb, add oregano and feta.
- Veggie Deluxe: Stir in diced bell peppers, zucchini, and goat cheese.
- Mini Quiches: Bake in a greased 12-cup muffin tin for 12–15 minutes for perfect grab-and-go bites.
Storage & Reheating
• Refrigerator: Store cooled slices in an airtight container for up to 4 days.
• Freezer: Flash-freeze individual wedges on a baking sheet, then transfer to a freezer bag—good for 2 months.
• Reheat: Warm slices in a 325°F oven for 8–10 minutes, or microwave on medium power for 1–2 minutes per slice. For best texture, avoid microwaving straight from frozen.
FAQs
Q: Can I assemble the quiche the night before?
A: Absolutely—cover the unbaked dish and refrigerate up to 8 hours, then bake when you’re ready.
Q: Why is my quiche watery?
A: Drain any liquid from wet add-ins like spinach, don’t over-whisk eggs, and ensure it’s fully set before removing from the oven.
Q: Is this recipe gluten-free?
A: Yes! With no crust and no wheat ingredients, it’s naturally gluten-free and low-carb.
Q: Can I use egg whites only?
A: Swap 4 whole eggs for 8 egg whites, but you may want extra seasoning or a splash more cream for flavor.
Q: How do I prevent cracks on top?
A: Bake at a moderate temperature, avoid overmixing, and allow it to cool gradually—tent with foil if needed.
Q: What cheese works best?
A: Sharp cheddar is classic, but Gruyère, fontina, or pepper jack all make delicious alternatives.
Q: Can I double the recipe?
A: Yes—use a 10-inch springform or deep-dish pie pan and add 10–15 extra minutes of bake time.
Q: Can I freeze before baking?
A: You can—cover tightly with foil and freeze up to 2 days; thaw overnight and bake as directed.
Conclusion
This Ham And Cheese Crustless Quiche Recipe checks every box: easy prep, healthy ingredients, and customizable to your tastes. It’s perfect for breakfast, brunch, or a light dinner—plus it loves your freezer almost as much as you’ll love the first bite. Give it a try, then come back and share your favorite twist or tag a friend who needs quick, crowd-pleasing meals!
Ham And Cheese Crustless Quiche Recipe
Ingredients
- 8 large eggs at room temperature
- 1 cup whole milk
- 1/2 cup heavy cream (or sub all milk)
- 1 1/2 cups diced ham (honey-glazed recommended)
- 1 cup shredded cheddar cheese (sharp cheddar)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives chopped, optional
Instructions
- Place a rack in the center of your oven and preheat to 350°F (175°C). If using convection, reduce bake time by 5 minutes for an evenly golden top.
- Grease a 9-inch pie dish with butter or non-stick spray, then dust lightly with flour so the quiche releases easily after baking.
- Crack eggs into a large bowl and whisk vigorously until pale yellow and slightly frothy—about one minute—to achieve a light, airy custard.
- Pour in whole milk and heavy cream, then season with sea salt, black pepper, and a pinch of nutmeg. Whisk gently until fully combined.
- Fold diced ham, most of the shredded cheddar, and chopped chives into the egg mixture, reserving cheese for topping and ensuring even distribution.
- Pour mixture into the prepared pie dish and smooth the top. Bake 35–40 minutes, or until the center reaches 160°F and only a slight jiggle remains.
- Remove from the oven and let rest on a wire rack for 5–10 minutes. Resting helps the custard set fully for clean slices.
- Loosen edges with a thin knife, cut into wedges, and garnish with remaining cheese and chives. Serve warm or at room temperature.
Notes
Nutrition
