This Crustless Ham and Cheese Quiche is light, velvety, and wonderfully cheesy! Low-carb and packed with protein, it’s the perfect recipe for a quick breakfast or weekend brunch. Make it with just 5 ingredients and 5 minutes of prep!
I’m excited to share this Crustless Ham and Cheese Quiche for so many reasons! It’s healthy, comforting, versatile, and made with simple ingredients.
I know we all love the classic quiche recipe because it’s one of those dishes that sounds fancy, but it’s actually very easy to throw together. I can serve it at a nice brunch or a light dinner with a salad (for extra fiber) and it’s perfect or both.
However my crustless quiche recipe is even better because it’s low-carb, keto, gluten-free, and full of protein. This recipe has everything I love about quiche but with a healthy twist! I’m sure you won’t miss the pie crust.
Eliminating the crust is also a big time-saver and helps the quiche last longer in the fridge. It’s one of my favorite breakfasts to meal prep because it’s healthy and hearty enough to keep me full until lunch.
I love ham and cheese in this recipe, but feel free to add any ingredients you have. Load it up with veggies, use a different protein, or add extra cheese. I’ve made so many different versions of this crustless quiche and it’s always a success!
How To Make Crustless Ham and Cheese Quiche
Ingredients
- Eggs — Feel free to use whatever kind of eggs you like, including store-bought or farm-fresh eggs.
- Heavy cream — I recommend heavy cream for the best texture, but half and half will also work.
- Ham — This recipe is perfect if you have leftover ham steak! You can also opt for deli ham, ham steaks, or even pre-diced ham to save time.
- Cheese — I prefer mozzarella or swiss cheese, but feel free to choose your favorite like cheddar or gruyere!
- Green onions — Adds a fresh bite that helps to balance the flavors.
- Seasonings — Just a little bit of salt and black pepper to taste. You can also use some garlic powder.
Instructions
Mix the eggs:
- First, preheat your oven to 350°F and grease a 9’’ pie dish.
- In a large bowl, whisk the eggs and cream together and season with salt and pepper.
- Then, add most of the ham, cheese, and onion to the bottom of the pie pan or baking dish.
Fill the pie dish:
- Pour the egg custard into the pie plate.
- Then, top it with the rest of the ham, cheese, and onion.
Bake the quiche:
- Bake for 30-35 minutes or until the quiche has a golden brown top.
- Take it out of the oven and let it rest for at least 5 minutes.
Slice and serve:
- Once it’s set, cut the crustless ham and cheese quiche into slices.
- Serve it with a simple arugula salad and enjoy!
Olivia’s Recipe Tips
- Remember, the eggs will continue cooking after you remove the quiche from the oven. Be careful not to overcook it.
- I recommend placing the pie dish on a baking sheet. This makes it easier to move in and out of the oven, and will catch any accidental spills!
- The ham is already quite salty, so I use a light touch when seasoning.
- Letting the quiche rest before slicing it is important. This will help it set up and develop a custardy texture.
How To Store Leftovers
To Store: Cover the pie dish securely with plastic wrap, or place the leftovers in an airtight container. Then, store the quiche in the fridge for up to 3 days.
Another tip – use the leftovers to make these breakfast meal prep bowls!
To Freeze: I like to freeze quiche in individual servings. Wrap each slice in plastic wrap and store them in a freezer-safe container for up to 3 months.
To Reheat: The easiest way to reheat quiche is to pop it in the microwave. Heat it for 1 -2 minutes if it’s frozen, or 30 seconds if it was in the fridge.
What To Serve with Crustless Ham and Cheese Quiche
Salad: This kale breakfast salad gives such a nice balance to the creamy quiche.
Potatoes: Whip up a batch of air fryer baby potatoes while the quiche cooks!
Veggies: To keep the meal low-carb, pair it with this roasted cauliflower.
Fruit: I always like to include a colorful fruit salad with my brunch spread.
Muffins: These low-carb cauliflower muffins are just as cheesy as the quiche!
Recipe Variations
Veggies: Load up your ham and cheese quiche with as many veggies as you like! A few of my favorites for this recipe are caramelized onions, asparagus, and cherry tomatoes.
Protein: If you don’t have ham, this recipe is just as good with bacon, sausage, and steak. I also make a meatless version with lots of potatoes and mushrooms.
Cheese: You can use just about any cheese here! Try it with sharp cheddar cheese, Boursin, gruyere cheese, or pepper jack if you like a kick.
Toppings: This crustless quiche is great as-is but toppings make it even better! Think avocados, sour cream, hot sauce, or fresh herbs for even more flavor!
Frequently Asked Questions
These dishes use similar ingredients, but their texture is what differentiates them. A quiche uses more cream to make a custard-like filling while a frittata has less dairy, so it’s more dense.
I much prefer heavy cream because it gives the quiche a beautifully silky and custard-like consistency. Half and half or milk are both fine options, but it’ll have more of a frittata texture.
To test if your quiche is done, give it a jiggle! It should be firm around the edges but slightly jiggly in the center. It’ll set up even more while it rests.
Want even more make-ahead breakfasts? I’ve got your busy mornings covered! My Sausage and Potato Breakfast Casserole is easy, filling, and SO good. Or, if you’re looking for more protein-packed breakfast ideas, you have to try my High Protein Banana Bread next. We also love these grab-and-go egg muffins!
More Egg Recipes You’ll Love!
Crustless Ham and Cheese Quiche
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Ingredients
- 5 large eggs
- 1 cup heavy cream
- 4 oz ham diced
- 1 cup shredded mozzarella
- Salt and black pepper to taste
- ¼ cup green onions
Instructions
- Preheat the oven to 350°F. Grease a 9″ pie dish with butter or cooking spray.
- In a bowl, whisk together the eggs, cream, salt, and pepper.
- Scatter most of the ham, cheese, and green onion in the prepared pie dish. Pour the egg mixture over it. Top with the remaining ham, cheese, and green onion.
- Bake for 30-35 minutes, or until the top is golden. Avoid overcooking to maintain a custardy texture.
- Remove from the oven and let it rest for 5 minutes; it will deflate slightly.
- Cut into slices and serve with a simple green arugula salad.
Tips
- Whisk the eggs and cream until fully incorporated to give the quiche a fluffy texture.
- Be sure to grease the pie dish very well to prevent the quiche from sticking.
- If you don’t have a pie dish, a large cast iron skillet will work just as well!
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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