This easy crustless ham and cheese quiche recipe is great for weekend brunch, or an on the go breakfast! With just 5 ingredients, it’s a simple yet impressive breakfast recipe the whole family will love!
Serve ham and cheese quiche next to some Irish coffee for brunch, or some raspberry oatmeal bars during the week!
Why We Love It
While this is a low carb/keto recipe, it’s also just so much easier to not worry about making a crust, and keeping it from becoming soggy.
Making a quiche crustless turns it from a Sunday brunch recipe into an easy weekday breakfast (but we serve it any time we are in the mood!)
Crustless quiche has almost no prep time, and you can add whatever veggies you have leftover in the fridge!
Frittata VS Quiche – What’s the Difference?
The biggest difference is the texture! Quiche is made by creating a base made with eggs and heavy cream. This creates a rich, fluffy custard.
Frittata is made with little or no cream, so it’s denser and eggier.
How To Make Crustless Ham and Cheese Quiche
To make this quiche recipe:
- Beat: in a large bowl, whisk the eggs and cream until fully incorporated. Add salt and pepper to taste.
- Pour: add ham, cheese, and green onions to an 8″ dish. Pour egg mixture in, then sprinkle with remaining cheese.
- Bake: bake for 35-40 minutes or until the edges are firm.
Is The Quiche Ready?
Don’t overcook your crustless quiche! To tell if it’s done, do the jiggle test. Give it a little jiggle.
The edges should be firm, and the center should be able to jiggle slightly. It’ll firm up a little bit more as it rests.
Tips For Making Quiche
- Make sure the eggs are fully incorporated into the cream before moving onto the next step.
- If you’d like to prepare it the night before, cover with plastic wrap in the refrigerator then bake when you wake up in the morning.
- If you aren’t a fan of cooked green onions, add them as a garnish after the quiche is baked.
- The quiche will deflate slightly after coming out of the oven, which is totally normal!
- Grease, grease, grease! Make sure the pie plate is greased with butter or nonstick cooking spray before the egg mixture goes in, or it’ll stick.
- Place a baking pan underneath in case it overflows.
- We have had luck making this in a cast iron skillet before, if you don’t have a pie plate handy.
- Try using bacon in place of ham for a bacon cheddar quiche.
- Mushrooms, tomatoes, and broccoli are all healthy additions to crustless quiche.
- Sauteed onions are always delicious in crustless quiche.
- Try substituting the cheddar cheese for anything you have on hand – we love gouda, feta, and parmesan in quiche!
- For a lighter version, substitute the heavy cream with whole milk.
Storing and Freezing Instructions
Quiche will last in the fridge for up to 5 days. Once cooled, store it in an air tight container. We like to reheat it in the oven at 300°F for 15 minutes to prevent it from drying out. The microwave works too!
Quiche freezes super well! Place it in a freezer bag for up to 1 month. We like to defrost it in the fridge before reheating.
More Delicious Breakfast Recipes
- Leftover Roast Beef Hash
- Ham and Cheese Croissant Bake
- Creme Brulee French Toast
- Classic Banana Bread
- Blueberry Overnight Oats
Crustless Ham and Cheese Quiche
- 1 ½ cups ham cooked, cubed
- 1 cup sharp cheddar cheese divided
- 6 large eggs
- 1 cup heavy cream
- 2 green onions chopped
- Preheat oven to 375°F. Grease a 9" pie dish with butter.
- Whisk heavy cream and eggs until fully combined. Set aside.
- Place cubed ham, green onions, and 3/4 cup of cheddar cheese in the bottom of prepared pie dish. Add egg mixture. Top with remaining cheese.
- Bake for 35-40 minutes, or until sides are firm, and center jiggles.
- Remove from oven, and allow to cool and deflate for 5-7 minutes before slicing.
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