Crustless Ham and Cheese Quiche Recipe
A delicious and easy-to-make crustless quiche featuring savory ham, melted cheese, and fresh green onions, baked to a golden finish. Perfect for breakfast, brunch, or a light meal, this quiche is custardy and flavorful without the extra calories from a crust.
- 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 Fat
Ingredients
Scale
Egg Mixture
- 5 large eggs (~50 – 55g / 2oz each)
- 1 cup heavy/thickened cream (halve if substituting with milk)
- 1/4 tsp salt
- 1/2 tsp black pepper
Filling
- 100g (3.5 oz) ham, diced
- 1 cup shredded cheese (any cheese that melts well except mozzarella)
- 1 green onion, sliced
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 180°C (350°F) or 160°C if using fan-forced. Grease a 22.5cm (9-inch) pie dish with butter or a light spray of oil to prevent sticking.
- Whisk Egg Mixture: In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined and smooth.
- Arrange Filling: Scatter most of the diced ham, shredded cheese, and sliced green onion evenly across the bottom of the prepared pie dish.
- Pour Egg Mixture: Carefully pour the whisked egg and cream mixture over the filling in the pie dish. Then top with the remaining ham, cheese, and green onion for a beautiful presentation and extra flavor.
- Bake: Place the quiche in the preheated oven and bake for about 35 minutes or until the top is golden brown and the center barely jiggles when you gently shake the dish. Be careful not to overcook to maintain a custardy texture.
- Rest: Remove the quiche from the oven and let it rest for 5 minutes. During this time, it will slightly deflate, which is normal.
- Serve: Slice the quiche and serve warm with a simple side salad, stuffed into soft rolls, or wrapped in burritos. For burrito stuffing, you can pan-fry the wrapped burritos to make them crisp.
Notes
- If substituting cream with milk, use half the amount as milk is thinner and will change the texture.
- Use any cheese that melts well like cheddar, gouda, or gruyere. Avoid mozzarella as it doesn’t melt into the custard well.
- Greasing the pie dish well helps with easy removal and prevents sticking.
- Do not overbake to maintain a creamy, custard texture; the center should still have a slight jiggle when done.
Keywords: crustless quiche, ham and cheese quiche, easy quiche recipe, breakfast quiche, brunch recipe, savory custard
