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Home Quick and Easy

Crustless Quiche – Ham and Cheese

By:Nagi
Published:7 Sep '20Updated:25 Sep '20
123 Comments
Recipe v Video v Dozer v

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 in a pie pan, fresh out of the oven

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!😂)

Crustless Quiche Ham and Cheese Burrito

Close up of slice of Crustless Quiche

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.

Ingredients in Crustless Quiche - Ham and Cheese

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:

How to make Crustless Quiche - Ham and Cheese

  1. Whisk together the eggs, cream or milk, salt and pepper;
  2. 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!);
  3. Pour in all the egg mixture;
  4. Scatter with remaining ham, cheese and onions;
  5. Bake 30 – 35 minutes until golden and puffed;
  6. 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?

Showing deflation of Crustless Quiche - Ham and Cheese

But don’t worry. Deflation in height doesn’t result in deflation of tastiness! 😂

Pie tin with Crustless Quiche - Ham and Cheese

Crustless Quiche on a plate with a side salad

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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Close up of slice of crustless quiche

Crustless Quiche - Ham and Cheese

Author: Nagi
Prep: 5 mins
Cook: 35 mins
Breakfast, Brunch
Western
5 from 26 votes
Servings6 - 8
Tap or hover to scale
Print
Recipe video above. Tastes like Quiche Lorraine, minus the carbs and a load of prep time. Buy pre chopped ham and pre shredded cheese, and you'll get this in the oven in 5 minutes flat! Excellent breakfast or brunch that keeps for days, serve slices like quiche OR stuff into rolls, make burritos! (see in post for photo)

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:

1. Cream v milk - cream will yield a more luxurious custardy texture like traditional quiche (such as this Quiche Lorraine). Milk will give it a texture like frittata. Both delicious!
If using milk however, to halve the quantity because eggs can't hold as much milk as it can cream (the quiche won't set properly if you use 1 cup milk).
Low fat cream works fine (use same quantity as full fat cream).
2. Salt - don't need much, ham and cheese is salty. Don't get greedy with ham - it can make the quiche too salty (first hand experience!).
3. Cheese - mozzarella doesn't have much salt in it so if you only have mozzarella, add a pinch of extra salt into the egg mixture.
4. Pie pans come in all sorts of sizes, I like using a 22.5cm / 9" standard pie tin because it bakes well in this - larger ones tend to sag more in centre and cook less evenly. If using a larger pie tin, scale the recipe up slightly (click on servings and slide up). 
20cm/8" square pan - use recipe scaler (click on ingredients and slide) to increase eggs to 7 eggs. Grease the pan well, then make per recipe. Bake 40 minutes.
Muffin tins - it will probably fill 10 muffin holes. 20 minutes at the same temp. OR use this Frittata Muffins recipe (made using milk), switch fillings with this ham and cheese.
5. Storage - keeps 5 days in the fridge, freezer 3 months (cool, wrap, airtight container. Thaw then reheat in microwave or covered in oven 180C/350F for 10 minutes (for full quiche, a slice will be less).
6. Nutrition per serving, assuming 6 slices.

Nutrition Information:

Calories: 264cal (13%)Carbohydrates: 2g (1%)Protein: 13g (26%)Fat: 23g (35%)Saturated Fat: 13g (81%)Cholesterol: 214mg (71%)Sodium: 499mg (22%)Potassium: 95mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 927IU (19%)Vitamin C: 1mg (1%)Calcium: 141mg (14%)Iron: 1mg (6%)
Keywords: crustless quiche, easy quiche
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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123 Comments

  1. Irini Jankowski says

    October 22, 2020 at 1:19 pm

    I LOVE this recipe! Made this last night (second time in 10 days) with fried speck (bacon bits) and spinach and OMG it is so good. I can’t use cream or milk so I use sour cream instead and it works a treat. I love your recipes Nagi and your instructions are fabulous. Thank you so much for sharing! Xxxx

    Reply
    • Nagi says

      October 23, 2020 at 8:33 am

      Sounds perfect Irini – and everything is good with BACON! N x

      Reply
  2. Angele says

    October 21, 2020 at 11:24 pm

    Can we substitute the cream or milk with natural yogurt?

    Reply
    • Nagi says

      October 22, 2020 at 9:25 am

      Hi Angele, yes as per the note next to cream in the ingredients list – halve if subbing milk – refer Note 1. N x

      Reply
  3. Nel says

    October 13, 2020 at 11:56 am

    5 stars
    Have made this crustless quiche many times, it is SO creamy and delicious.
    I get the local deli to cut my a thick slice of leg ham, and then dice that up.
    Have made it with both milk and cream, cream is by far the superior option,
    Thanks Nagi for this keto-friendly, super easy recipe!

    Reply
  4. Dynette says

    October 7, 2020 at 9:54 am

    Hi Nagi – I just love your recipes! Got my sister in Melbourne onto you now too ❤️. Question – can I use ceramic pie/quiche dish and would I have to preheat it ? Thanks kindly 🙏

    Reply
    • Nagi says

      October 7, 2020 at 2:59 pm

      Hi Dynette, you sure can – no need to preheat here 🙂 N x

      Reply
  5. Sudeshna says

    October 5, 2020 at 1:21 am

    What a lovely and easy recipe for quiche! Thank you. Your recipes are so impressive and easy!!

    Reply
  6. kerry pic says

    October 2, 2020 at 6:54 pm

    My quiche is in the oven as I type. I can’t wait. Last night was your easy panko crumbed fish fillets using basa, never again frozen crumbed packet fish. I’ve made both green and red curry in last 2 weeks, both thumbs up. I have a very fussy family (so annoying) so far none of your recipes disappoint. I can’t thankyou enough, you always deliver what you say. I’m so grateful my sister introduced your site to me 2 weeks ago. Oh, and your oatmeal cookies. OMG! I reckon I ate 75% of them. ❤️ to you and Dozer.

    Reply
  7. Caroline Littleboy says

    September 28, 2020 at 7:58 pm

    5 stars
    First time making this and it was lush! I swapped the cream for skimmed milk so nice and low calorie for me but as its pastry free it’s a winner for my diabetic son 💙

    Reply
  8. Loonchick says

    September 24, 2020 at 10:34 pm

    FYI: Typo in note #1- you transcribed eggs for milk.
    This recipe looks great!

    Reply
    • Nagi says

      September 25, 2020 at 2:06 pm

      Thanks Loonchick – fixing now! N x

      Reply
  9. Debbie Schelfhout says

    September 23, 2020 at 9:11 am

    5 stars
    I made this crustless quiche this morning for my husbands lunch. Not only was it super quick and simple with minimal ingredients that are main staples in my fridge, it was really yummy. Thank you Nagi I love the detail you give with your recipes. ATM I am cooking your beef pho, only I have had it simmering all night and the house smells amazing and I am drooling. I will leave a comment how it turns out when we have it for dinner tonight. ☺

    Reply
  10. karen says

    September 23, 2020 at 6:37 am

    5 stars
    This was amazing! Super easy and delicious. Definitely a keeper

    Reply
  11. David Lloyd says

    September 22, 2020 at 3:47 pm

    5 stars
    I made the crustless quiche last night. It was easy to make and the results impressive. I added some asparagus from my garden, red capsicum, corn and herbs to the mix to increase the amount of vegetables. I will definitely make this again. Thank you Nagi.

    Reply
  12. Lisa says

    September 22, 2020 at 3:47 am

    Thanks for sharing, We don’t have heavy cream in South Africa – we only have cream which is about the same consistency as milk or slightly thicker. Should I beat it or do you think I can just use it as it is?

    Reply
    • Nagi says

      September 22, 2020 at 1:38 pm

      Hi Lisa, use it as you would milk if that’s the case 🙂 I hope you love it! N x

      Reply
  13. Karen says

    September 21, 2020 at 1:28 am

    5 stars
    Wow, made crust less quiche for my family & it was brilliant, will definitely make again, especially as family have asked me too, another great recipe, thank you,

    Reply
  14. Cindy says

    September 19, 2020 at 10:28 pm

    Can I use half and half instead of cream and do I decrease the amount as I would with milk?

    Reply
  15. Jessie Merrick says

    September 19, 2020 at 12:32 pm

    5 stars
    I made this quiche recently as I want to reduce eating carbs, and it is so easy and tasty I will definitely make again and again. It is in my “favourites” recipe folder and I have sent the recipe to my Facebook friends. 😋👌

    Reply
  16. Phil says

    September 19, 2020 at 2:14 am

    5 stars
    I’ve made this a few times now it’s so good,I use semi skimmed milk a wee bit healthier 😉
    Tastes better when it’s straight out of the fridge topped with Scottish smoked salmon a partnership made in heaven.
    A definite keeper 😜.
    Thank you Nagi!!
    Have a great weekend.
    Philx

    Reply
  17. Shannise Scott says

    September 16, 2020 at 12:31 pm

    Do I use regular cream like Carnation in the can or Heavy Cream in a carton?

    Reply
    • Nagi says

      September 16, 2020 at 6:44 pm

      Hi Shannise – heavy/thickened cream that’s stored in the fridge 🙂 N x

      Reply
  18. Liz Brand says

    September 16, 2020 at 9:51 am

    Hi Nagi. This is a great recipe. so easy and so tasty. I couldn’t stop at one piece. I’ll be making this again and again. Liz

    Reply
    • Nagi says

      September 16, 2020 at 10:20 am

      I’m so glad you enjoyed it Liz! N x

      Reply
  19. George says

    September 16, 2020 at 7:00 am

    What sort of pan do you have –
    – the ridges must make a great crust! Would this work ok in a glass pie dish?

    Reply
    • Nagi says

      September 16, 2020 at 10:55 am

      Hi George, it’s a pie tin here – yes this will work in a glass dish too! N x

      Reply
    • Ann Ball says

      October 25, 2020 at 10:18 am

      5 stars
      Thank you so much for this recipe! Soooo delicious it’s my husbands favourite breakfast he loves it. I’ve made it every week since early September. Your recipes are awesome with Dozer an added attraction.

      Reply
  20. Raelene says

    September 15, 2020 at 8:08 pm

    I made this tonight for a quick dinner and it was yummy. I added sliced mushrooms as well, definitely a keeper!!

    Reply
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