Easy Crustless Quiche Ham and Cheese Delight

You know those recipes that just *feel* like a warm hug on a plate? This crustless Ham Cheese quiche is absolutely one of those for me. It’s the kind of dish I can whip up on a Sunday morning and have leftovers for easy lunches all week, or when unexpected guests pop by and I need something impressive but incredibly simple. Honestly, it’s a lifesaver. I remember the first time I made it, I was trying to recreate a classic quiche Lorraine but without the fuss of pastry, and let me tell you, it was a revelation! The golden-brown top, the tender, cheesy interior studded with savory ham – it’s everything you love about quiche, just so much easier. If you’ve ever found yourself staring at a pie crust, wondering if you’ve got the patience for it, then this is your answer. It’s a game-changer, and I’m so excited to share my tried-and-true method with you.

What is a ham cheese cheesy?

So, what exactly *is* a crustless ham cheese quiche? Think of it as the heart and soul of a traditional quiche, stripped down to its delicious essence. We’re talking about a rich, creamy custard made with eggs, milk, and cheese, baked to golden perfection. The “crustless” part means we skip the pastry shell entirely, which not only makes it a breeze to prepare but also makes it naturally lower in carbs and incredibly versatile. It’s essentially a baked savory egg dish that’s packed with flavor from ham and cheese. The name says it all, really – it’s a quiche, but without the crust. This makes it wonderfully forgiving, wonderfully quick, and wonderfully delicious, whether you’re a seasoned baker or just starting out in the kitchen. It’s pure comfort food, elevated!

How do you make a crustless ham cheese quiche?

Quick Overview

The process for making this crustless ham cheese quiche is refreshingly straightforward. We’ll whisk together our egg mixture, gently fold in the ham and cheese, and then pour it all into a prepared baking dish. After about 30-40 minutes in the oven, you’ll have a beautifully puffed, golden-brown quiche ready to be devoured. The beauty of it is that there are no tricky steps, just simple mixing and baking. It’s a recipe that even a beginner cook can nail on the first try, and experienced cooks will appreciate its effortless elegance.

Ingredients

For the Main Batter:
– 6 large eggs: The backbone of our custard! I always opt for good quality, fresh eggs, as they make a noticeable difference in the richness and color of the quiche.
– 1.5 cups milk (whole or 2%): Whole milk will give you the creamiest, most luxurious texture. I’ve also tested this with 2% and it’s still fantastic. If you’re feeling adventurous, a splash of heavy cream can make it even more decadent, but it’s not essential.
– 1/2 teaspoon salt: Just enough to enhance all the savory flavors.
– 1/4 teaspoon Black Pepper: Freshly ground is always best for that little bit of zing.
– Pinch of nutmeg (optional): This is my little secret ingredient. It adds a subtle warmth that just elevates the whole dish, especially with cheese. You won’t taste it directly, but it rounds out the flavors beautifully.

For the Filling:
– 1.5 cups shredded cheese: I love a good sharp cheddar here, but a blend of cheddar and Gruyere is divine! Monterey Jack or even a bit of smoked Gouda work wonderfully too. The key is to shred your own cheese from a block; pre-shredded cheese has anti-caking agents that can make your quiche a little less smooth.
– 1 cup diced cooked ham: You can use leftover ham from a holiday meal, deli ham, or even good quality ham steak. Make sure it’s cooked. I like to dice it into small, bite-sized pieces so you get ham in every forkful.
– 1/4 cup finely chopped onion or chives (optional): For an extra layer of flavor. I often skip this if I’m in a real rush, but a little onion adds a nice savory depth. If using onion, sauté it briefly until softened before adding to the quiche mixture.

For the Glaze (Optional but Recommended!):
– 1/4 cup Sour Cream or plain Greek yogurt: This makes for a beautiful, slightly tangy topping that browns up wonderfully.
– 1 tablespoon milk: To thin the sour cream just enough for easy spreading.
– Pinch of paprika (optional): For a little color and a hint of smoky flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 375°F (190°C). While the oven is doing its thing, lightly grease a 9-inch pie plate or an 8×8 inch baking dish with butter or cooking spray. I find a pie plate gives it that classic quiche look, but an 8×8 dish works perfectly too and is often easier to cut into squares. Make sure to get into all the nooks and crannies so your beautiful quiche doesn’t stick!

Step 2: Mix Dry Ingredients

In a large bowl, crack open your 6 large eggs. Give them a good whisk until the yolks and whites are just combined. You don’t need to go crazy here, just until there are no streaks of yolk or white. Then, whisk in your milk, salt, pepper, and that optional pinch of nutmeg. The mixture should look smooth and light yellow.

Step 3: Mix Wet Ingredients

(Actually, this is combined in Step 2! My apologies, I got a little ahead of myself. We’ve already done the wet ingredients in the previous step. See? This is what happens when I’m excited to share a recipe!)

Step 4: Combine

Now, it’s time to bring it all together. Add your shredded cheese, diced ham, and optional chopped onion (if you sautéed it, make sure it’s cooled slightly) to the egg mixture. Gently stir everything together until it’s just combined. We don’t want to overmix, as that can sometimes lead to a tougher texture. Just a few stirs until everything is evenly distributed is perfect. The mixture will look quite thick with all the cheese and ham in there, and that’s exactly what you want!

Step 5: Prepare Filling

(The filling is already incorporated into the main batter in Step 4! My brain is clearly still in weekend mode. This is the beauty of a crustless quiche – the filling is the star, mixed right into the custard.)

Step 6: Layer & Swirl

Carefully pour the egg and cheese mixture into your prepared pie plate or baking dish. Smooth the top gently with your spatula so it’s relatively even. If you’re using the optional sour cream glaze, whisk together the sour cream (or Greek yogurt) with 1 tablespoon of milk and the pinch of paprika in a small bowl until smooth. Dollop this mixture evenly over the top of the quiche. You can leave it as is for a rustic look, or use a toothpick or the tip of a knife to swirl it gently into the quiche batter for a pretty marbled effect. Be gentle so you don’t pull too much batter into the glaze, just enough to create swirls.

Step 7: Bake

Pop your quiche into the preheated oven. Bake for 30-40 minutes, or until the quiche is puffed up, golden brown around the edges, and a knife inserted into the center comes out clean. The center should be set, not jiggly. Ovens can vary, so keep an eye on it after the 30-minute mark. If the top is browning too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked to perfection, carefully remove the quiche from the oven. Let it rest for about 5-10 minutes before slicing. This resting time is crucial for the custard to finish setting and makes it much easier to slice cleanly. If you skipped the glaze before baking, you could add a dollop of sour cream or a sprinkle of chives on top now for garnish.

Step 9: Slice & Serve

Slice your gorgeous crustless ham cheese quiche into wedges using a sharp knife. Serve warm for a comforting meal, or let it cool to room temperature. It holds its shape beautifully either way. The smell alone is enough to make everyone gather in the kitchen!

What to Serve It With

This crustless ham cheese quiche is so wonderfully versatile, it can be dressed up or down for any meal. For a simple, cozy breakfast, I love serving a slice alongside a big mug of coffee and maybe some fresh fruit. It’s warm, satisfying, and gets my day off to a perfect start without any fuss. When it comes to brunch, this quiche shines! You can elevate it by serving it with a simple green salad tossed with a light vinaigrette, some crispy bacon or sausage, and maybe a side of roasted potatoes. For a touch of elegance, a mimosa or a sparkling rosé is always a good idea. Believe it or not, this quiche can even work as a light dessert! If you’ve got a sweet tooth but don’t want anything too heavy, a small, warm slice with a very light dusting of paprika or a tiny dollop of crème fraîche can be surprisingly delightful, especially after a richer main course. And for those lazy, cozy evenings when you just want something comforting and easy, it’s perfect as a light supper. I’ll often pair it with a hearty vegetable soup or a crusty bread for dipping. My family also loves it as a simple snack, especially the kids when they get home from school – they swear it tastes even better slightly warm!

Top Tips for Perfecting Your Crustless Ham Cheese Quiche

Over the years, I’ve learned a few little tricks that make this crustless ham cheese quiche consistently amazing. When it comes to the cheese, always, always shred it yourself. The pre-shredded stuff just doesn’t melt as smoothly and can sometimes give the quiche a slightly grainy texture. I’ve found that a sharp cheddar gives a fantastic tang, but feel free to experiment with your favorites! I’ve had great results with a mix of cheddar and Monterey Jack for ultimate meltiness. For the ham, smaller dice is better. If you use larger chunks, you might end up with a bite that’s all ham and no custard. Making sure the ham is cooked is also key; raw ham won’t cook through in the baking time and can affect the flavor and texture. When it comes to mixing, don’t overdo it once you add the cheese and ham. Just stir until everything is evenly distributed. Overmixing can develop the proteins in the eggs too much, leading to a rubbery texture. Trust me on this one, a gentle hand is best! If you’re using the optional onion, make sure to sauté it until it’s nice and soft and cooled slightly before adding it. Raw onion can be a bit overpowering and doesn’t always cook down perfectly in the quiche. As for baking, every oven is a little different. Keep an eye on it after about 30 minutes. The edges should be set and golden, and the center should be firm but not dry. A slight wobble is okay, as it will continue to set as it cools. I’ve learned that if the top starts browning too quickly, a loose tent of foil is your best friend to prevent it from getting too dark before the inside is cooked through. And finally, the glaze! While it’s optional, I highly recommend it. The sour cream or Greek yogurt adds a lovely tang and helps create a beautiful golden-brown finish. Don’t over-swirl it, though; you want distinct ribbons of glaze, not just a fully mixed color.

Storing and Reheating Tips

This crustless ham cheese quiche is a make-ahead marvel, which is one of the reasons I love it so much. If you have any leftovers (which is rare in my house!), you can safely store it at room temperature for about 2 hours. After that, it’s best to get it into the refrigerator. For refrigerator storage, I like to cover the quiche tightly with plastic wrap or foil, or transfer any cut pieces into an airtight container. It will stay fresh and delicious in the fridge for about 3 to 4 days. When it comes to reheating, there are a few ways to go. The easiest is to pop a slice back into a preheated oven at around 300°F (150°C) for about 10-15 minutes, or until it’s warmed through. This method keeps the custard nice and tender. You can also reheat it gently in the microwave, but be careful not to overdo it, as it can sometimes make the texture a bit chewy. For a quick breakfast option, I’ve even enjoyed it cold straight from the fridge – it’s surprisingly good! If you’re planning to freeze portions, it’s best to cool the quiche completely first. Wrap individual slices or the entire quiche (if you can manage) tightly in plastic wrap, then in foil, or place in a freezer-safe container. It should keep well in the freezer for up to 2 months. To thaw, transfer it to the refrigerator overnight and then reheat as usual. For the glaze, if you’re making it ahead and storing the quiche without the glaze, you can add it just before reheating for the best look and flavor.

Frequently Asked Questions

Final Thoughts

I really hope you give this crustless ham cheese quiche a try. It’s one of those recipes that has earned its place in my heart (and my recipe box!) because it’s just so reliably delicious and wonderfully easy. Whether you’re looking for a fuss-free breakfast, a crowd-pleasing brunch dish, or a simple weeknight supper, this quiche delivers. It’s proof that you don’t need a fancy crust to create something truly special. The combination of savory ham, melty cheese, and creamy custard is pure comfort, and the fact that it comes together so quickly makes it a weeknight hero. If you enjoyed this, you might also love my recipe for a Speedy Broccoli Cheddar Frittata or my Fluffy Spinach Ricotta Pancakes. They both share that same spirit of simple, delicious, homemade goodness. I can’t wait to hear how yours turns out, so please leave a comment below and let me know what you think, or share your own favorite additions or variations! Happy baking!

Crustless Ham and Cheese Quiche

This low-carb Crustless Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)! Made with leftover ham or ham steak, broccoli and cheese.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1.75 cups diced ham 9 oz total
• 1 cup chopped steamed broccoli fresh or frozen
• 1 cup fresh grated cheese Swiss, cheddar, gouda, or feta
• 0.66 cup 2% milk
• 0.25 cup half and half cream
• 5 large eggs
• 0.5 teaspoon kosher salt
• 0.125 teaspoon ground black pepper
• nutmeg pinch

Instructions

 

Preparation Steps

• Preheat oven to 350 degrees F. Spray a pie dish or quiche pan with cooking spray.
• Evenly spread the broccoli in the prepared dish and top it evenly with the ham.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and nutmeg.
• Pour the custard into the dish and top with cheese.
• Bake for 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.

Notes

This quiche is a great option for a light meal any time of day.