Crustless quiche is everything you know and love about classic quiches – minus the carbs! While you can put almost anything in it, this ultra easy ham and cheese crustless quiche takes less than 5 minutes to get in the oven, and smells just like Quiche Lorraine.
Keeps perfectly for days, serve it as is, stuff into soft rolls or wraps, crispy burrito style!
Crustless Quiche
If you were to drop round on any given day, there’d likely be some version of crustless quiche in my fridge. This, along with Baked Frittata, are two of my most used fridge clean out recipes because they’re both terrific quick dump-and-bake recipes.
This does take 30 minutes or so to bake. But with pre chopped ham and a bag of shredded cheese, it takes less than 5 minutes to get into the oven – and it smells like a Quiche Lorraine when it’s baking!
Add to that the shelf life – it keeps perfectly for up to 5 days in the fridge. Serve it sliced like a quiche OR stuffed into soft rolls, or rolled up into flatbreads or tortillas then pan fried until crispy, burrito style. (Yes, I realise that defeats the “low carb” pitch for this recipe!😂)
What goes in Crustless Quiche
Here’s what you need for this quick ham and cheese quiche: eggs, cream OR milk, ham, cheese and green onions.
Cream vs Milk
Cream gives it a more luscious, custardy texture like everybody’s favourite Quiche Lorraine. Milk gives it a frittata texture – still quite custardy as long as you don’t overcook it, but it doesn’t have the same luxurious mouthfeel you can only get from cream!
If using milk, we need to reduce the amount of liquid used because eggs can’t hold as much milk as it can cream.
Use your adds ins of choice!
This recipe is more of a formula than actual recipe. Essentially, whisk together 5 eggs and 1 cup of cream OR 1/2 cup of milk, salt and pepper.
Then pour that into a greased pie tin with ~ 2 cups of whatever add-ins you want (I’ve used ham, cheese and green onions) and bake for 30 minutes until puffed and golden.
I do recommend that part of those 2 cups of add-ins includes cheese!
How to make Crustless Quiche
Here’s how I make Crustless Quiche:
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Whisk together the eggs, cream or milk, salt and pepper;
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Put most of the ham, cheese and green onions into a greased pie tin – we hold some back for topping so you get some bits on the surface which looks nice (love the golden cheese crust and browned bits of ham!);
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Pour in all the egg mixture;
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Scatter with remaining ham, cheese and onions;
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Bake 30 – 35 minutes until golden and puffed;
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Rest 5 minutes then slice!
Note: there is major deflation. So don’t get too excited when you see how puffy it is straight out of the oven. See?
But don’t worry. Deflation in height doesn’t result in deflation of tastiness! 😂
How I serve Crustless Quiche
Being the low-carb, easier version of Quiche Lorraine, it would be a wonderful brunch option with a side salad – choose from this ever increasing collection of Vegetable Sides! For a very simple salad, toss any leafy greens or fresh raw vegetables with my Everyday Salad Dressing, and for a show off option, try this Leafy Apple Salad with Candied Walnuts or this Strawberry Spinach Salad (it is Fabulous with a capital “F”!).
But, as depicted and mentioned above, my favourite way is to make sandwiches and burritos out of crustless quiche. Or just piled on toast. It’s fabulously delicious, cheesy, salty and filling too. Big bonus that it keeps for 5 days and freezes fabulously! – Nagi x
Watch how to make it
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Crustless Quiche - Ham and Cheese
Ingredients
- 5 large eggs (~50 - 55g / 2oz each)
- 1 cup cream , heavy/thickened (halve if subbing milk, Note 1)
- 1/4 tsp salt (Note 2)
- 1/2 tsp black pepper
- 100g/ 3.5 oz ham , diced
- 1 cup shredded cheese (anything that melts except mozzarella, Note 3)
- 1 green onion , sliced
Instructions
- Preheat oven to 180°C/350°F. Grease with butter or spray a 22.5cm / 9" pie dish (Note 4)
- Whisk eggs, cream, salt and pepper.
- Scatter most of the ham, cheese and green onion in the pie pan.
- Pour in egg mixture. Top with remaining ham, cheese and green onion.
- Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
- Remove from oven, rest 5 minutes and watch it deflate!
- Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)
Recipe Notes:
Nutrition Information:
More quiche and frittata type things
(With and without the carbs!)
Life of Dozer
Walk time. He isn’t subtle, is he??
And when he gave up waiting….
Hi Nagi,
For a non dairy option, what would you sub for the milk or cream??
Hi Denita, I’ve done this with lactose free milk and cream successfully before 🙂 N x
I made this for lunch. Super easy and tasty. For someone who has to cut down carbs and sugars, it was perfect.
Perfect Laura!! That’s awesome to hear! N x
Nagi does it again! I added some sautéed mushrooms and spinach along with the bacon and cheese, and it’s come out fantastic.
Sounds perfect Katie!! N x
I’ve made this recipe twice now as of tonight. It’s so simple, ingredients i usually have readily available and it’s so damn tasty! Thank you so much for another amazing recipe.
This Crustless quiche was delicious, Quick and easy! I used a small shallot, and about 5 oz frozen drain spinach.
Hi Nagi, if I use bacon, does it have to be cooked beforehand? Thanks!
Made this on Monday, super easy and so tasty, was just for the two of us and there was only one slice left, and I had it the day after. It was actually not the first time I made it (well tried to make it) the first time I had a very blonde moment and used one of them tins with a removable bottom, you should have seen the state of my oven and the whole kitchen in fact, but since then I have invested in a proper quiche dish 🙂 x
This was one of the best things I have ever eaten!! VERY easy to make and beyond delicious. I portioned mine into 8 servings to make it a little lower calorie, and it’s a perfect low-cal breakfast!
This is a brilliant super easy recipe. I used it to use up leftovers, eg chilli, tomato & spinach as well as ham, cheese & onion.
Keep these rippers coming Nagi.
I just made it, it’s so nice, I used a small tub of dollop thickened cream, ground white pepper, mixed grated cheese, more cheese on top. Yummo
Hi Nanji, thanks for this amazing and easy recipe! Can I use Hilo milk for this recipe?
Yum.. my new go to crustless… so delicious…
Made this afew day ago. I add 30g of white mushroom and 2 slices of bacon. Everyone love it. Thanks for sharing 😊
Hi Nagi I found the ,ham,cheese,green onion quiche recipe and making it now smells yummy hopefully my son doesn’t eat it all on me
Made this today for lunch to use up xmas ham. Super easy and really delicious! Another winner…thank you Nagi! 😀
Delicious and very easy and fast to make. I will bake it a touch longer next time because the middle was still a bit runny.
I love you gave a slice to Dozer! but not the way dogs swallow their food whole, like my son- lol…
I like that your recipe has cream– most are too dry. What I’d like to know is can I add zucchini/carrot/capsicum, and if so, what do I reduce to accommodate this?
Hi Terry – you could add any combination of things here! No need to change the recipe at all! N x
Loving your site, Nagi! Thank-you! I make a crustless Quiche Lorraine with either toasted wheat germ, hemp hearts or ground almonds sprinkled on the greased pie pan before gently pouring in the egg mixture. Colleen
I made this tonight with things I had on hand. Broccoli, cauliflower, red bell pepper, bacon and cheese. It turned out really good! The whole family loved it! This recipe is amazing!