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If you love the cheesy comfort of quiche without all the crust fuss, this Ham And Cheese Crustless Quiche Recipe is a game-changer—ready in under an hour and bursting with savory flavor.
Why You’ll Love This Ham And Cheese Crustless Quiche Recipe
- No crust needed—ditch the carbs and skip the blind bake.
- Under 60 minutes from pantry to plate—perfect for busy mornings.
- High-protein breakfast, brunch, or light dinner option.
- Naturally gluten-free for sensitive stomachs.
- Uses simple staples: ham, cheese, eggs, dairy.
- Freezer-friendly—slice, wrap, and stash for quick meals.
- Kid-approved—most picky eaters adore the melty cheese.
- Budget-savvy—leftover ham stars in this crowd-pleaser.
Ingredients for Ham And Cheese Crustless Quiche Recipe
- 6 large eggs (organic or pasture-raised if you can)
- 1 cup whole milk or half-and-half (sub almond milk for lighter flair)
- ½ cup heavy cream (or extra milk)
- 1 cup diced cooked ham (leftover holiday ham or deli ham)
- 1 cup shredded sharp cheddar cheese (or Gruyère for nuttiness)
- ½ cup shredded Swiss cheese (optional, but oh-so-good)
- ¼ teaspoon kosher salt (reduce if ham’s extra salty)
- ¼ teaspoon freshly ground black pepper
- â…› teaspoon ground nutmeg (tiny pinch brings out the custard note)
- 1 tablespoon chopped chives or parsley (for garnish)
- Nonstick cooking spray or softened butter (for greasing)
Directions for Ham And Cheese Crustless Quiche Recipe
- Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with cooking spray or a dab of butter, then set it on a rimmed baking sheet—this makes life easier if it bubbles over. - Whisk the Custard
Crack the eggs into a mixing bowl, add milk, cream, salt, pepper, and that pinch of nutmeg. Whisk vigorously until the mixture is silky and smooth—no streaks of white. This aerates the custard for a fluffier quiche. - Stir in Ham and Cheeses
Toss in diced ham, cheddar, and Swiss cheese. Give it a gentle stir so the savory pockets are evenly distributed—your first bite should have ham and melty cheese in every forkful. - Transfer to Dish
Pour the custard-ham-cheese blend into the prepared pie dish. Gently shake the pan to level out the filling. Pro tip: place it on a cookie sheet to catch any drips or spills. - Bake to Perfection
Slide the quiche into the oven. Bake for 35–40 minutes until the center barely jiggles—edges should be set and lightly golden. A toothpick inserted near the middle should come out mostly clean with a few moist crumbs. - Rest for Best Texture
Let the crustless quiche cool for 10 minutes on a wire rack—the carryover heat finishes cooking the center and prevents soggy slices. Trust me, patience here pays off. - Slice and Garnish
Run a sharp knife around the edge to loosen. Cut into 6 wedges and garnish with chopped chives or parsley for color and a hint of freshness. - Serve or Stash Away
Enjoy a warm slice straight away, or let it cool completely before wrapping individual wedges in plastic wrap and freezing. For single-serve breakfasts, pop a wedge in the toaster oven at 300°F for 10 minutes.
Servings & Timing
Makes: 6 generous servings
Prep Time: 15 minutes (whisk, chop, assemble)
Cook Time: 35–40 minutes (golden, set center)
Total Time: about 55 minutes
Variations
• Spinach & Feta: Stir in 1 cup chopped fresh spinach and swap cheddar for crumbled feta.
• Bacon Lovers: Substitute cooked bacon for ham and add a sprinkle of paprika on top.
• Veggie Boost: Mix in sautéed mushrooms, bell peppers, or asparagus tips.
• Mini Muffin Quiche: Divide into a greased 12-cup muffin tin—bake 20–25 minutes for grab-and-go bites.
• Dairy-Light: Use three egg whites plus two whole eggs and swap cream for all milk.
• Herb Infusion: Fold in 1 tablespoon each of fresh dill, tarragon, or basil for an herby twist.
Storage & Reheating
Refrigerator: Store covered in an airtight container for up to 3 days.
Freezer: Wrap cooled wedges individually in plastic wrap, then foil; freeze up to 1 month.
Reheat: Thawed slices heat beautifully in a 325°F oven for 10–12 minutes or microwave on medium power for 45–60 seconds—no rubbery edges here.
FAQs
Q: Can I make this crustless quiche ahead of time?
A: Absolutely—you can assemble the night before, cover, and bake fresh in the morning to save time.
Q: Why did my quiche sink in the middle?
A: If the entry was too wiggly when you removed it, it wasn’t quite set; bake an extra 5–7 minutes or let it rest longer before slicing.
Q: How can I prevent a rubbery texture?
A: Avoid overbaking; quiche continues to firm up as it cools. Pull it when there’s a gentle jiggle.
Q: Is this recipe gluten-free?
A: Yes—since there’s no crust, it’s naturally gluten-free, just double-check your ham and cheese labels for hidden starches.
Q: Can I swap the ham for turkey or chicken?
A: Sure thing—leftover roasted turkey or shredded chicken works beautifully in this crustless quiche.
Q: What’s the best dish to bake quiche in?
A: A 9-inch glass, ceramic, or metal pie dish all work; glass heats more evenly, metal bakes a bit faster.
Q: Can I add extra veggies without changing bake time?
A: If adding watery veggies (zucchini, fresh spinach), sauté them first to remove moisture, then stir them in so bake time stays consistent.
Conclusion
This Ham And Cheese Crustless Quiche Recipe is your no-fuss ticket to warm, cheesy comfort any time of day. It’s quick, protein-packed, and endlessly adaptable—perfect for busy households or laid-back brunches. Give it a whirl, leave a comment below with your favorite twist, and don’t forget to explore our Spinach & Mushroom Crustless Quiche next!
Ham And Cheese Crustless Quiche Recipe
Ingredients
- 6 large eggs beaten
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream
- 1 cup diced cooked ham leftover or deli
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese optional
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon ground nutmeg optional
- 1 tablespoon chives or parsley chopped, for garnish
- Nonstick cooking spray or butter for greasing dish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish with cooking spray or butter. Place it on a baking sheet to catch any spills.
- In a bowl, whisk together 6 eggs, 1 cup milk, ½ cup heavy cream, salt, pepper, and nutmeg until smooth and pale.
- Stir in 1 cup diced ham and 1½ cups shredded cheese (cheddar plus Swiss) until evenly distributed throughout the custard.
- Pour the mixture into the prepared pie dish, gently shaking to level the filling for even baking.
- Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is lightly golden.
- Remove the quiche and let it rest on a wire rack for 10 minutes to finish cooking and firm up.
- Run a knife around the edge, slice into 6 wedges, and garnish with chopped chives or parsley before serving.
- Cool completely, then wrap individual slices for the freezer or keep airtight in the fridge for up to 3 days.
Notes
Nutrition
