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:
-
Whisk together the eggs, cream or milk, salt and pepper;
-
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!);
-
Pour in all the egg mixture;
-
Scatter with remaining ham, cheese and onions;
-
Bake 30 – 35 minutes until golden and puffed;
-
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
Wendy says
So easy to make, have made it several times now with different variations red onion, bacon, pancetta, cheddar and just plain onion even my elderly mother loves it 😋
Lee says
Just amazing! Added baby spinach and used heavy cream.
Heather says
A wonderful, quick, delicious meal with a salad, as you suggested. Thank you. Cooked up perfectly. Also enjoy your great extra tips and info.
Kathy says
Sorry – Nagi, not Navi.
Nagi says
😂😂 You wouldn’t believe how many variations on my name I get!! N x
Kath says
This was so delicious! I was a bit worried when I put it in the oven – the pie dish was quite big so I was expecting a flat flan! But it did puff up and didn’t disappoint at all! I scattered some lightly fried red onion on the base and added tablespoon of chilli jam. Husband has gone back for seconds which is always a good sign! This will be regular on our menu – quick and easy and a great way to use up bits in the fridge. Thanks Nagi!
Kath says
This was so delicious! I was a bit worried when I put it in the oven – the pie dish was quite big so I was expecting a flat flan! But it did puff up and didn’t disappoint at all! I scattered some lightly fried red onion on the base and added tablespoon of chilli jam. Husband has gone back for seconds which is always a good sign! This will be regular on our menu – quick and easy and a great way to use up bits in the fridge. Thanks Navi!
Amy says
Love this quiche! I have made it several times, and it’s the perfect quiche formula, as Nagi put it. I’ve made it with ham and cheese a few times, and most recently, I made it with sausage and fried peppers and onions. It was delicious! Can’t wait to experiment some more!
Lizzie says
This is the best!!..I discovered it over the Christmas holidays (I’m Aussie) and it has been on repeat ever since then (with so many different inclusions).I love it along with my family too:), which can be tough at times!
Thank you so much. Your site is my go too and my favourite:)
Lori M says
Absolutely fabulous! I loved all the tips and the formulaic approach, making for multiple variations. Today’s version was onions, ham, cheddar, mushrooms, spinach, hot peppers and sundried tomatoes. Amazing!!!
Lala says
Making this now! Excellent tip re salt. I have a packet of ham that runs out today! Can’t bear food waste! You are extremely throughly with your notes! xx
Dielle says
Is it 180 degree fan forced or normal?
Nagi says
It’s the same for both fan and regular in this recipe Dielle. If the fan temp needs to be lower in a recipe, I will specify that. N x
Michelle Salvo says
Easy and delicious. I altered the recipe by sautéing the ham and green onion in a little ghee prior to adding to recipe.
Marilyn wilson says
I’m going to try this!!!!
Tati Kuz says
You do know that onions are toxic for dogs?
But the dish looks delish!
Christine says
Lovely way of eating leftover ham! So much protein in this! This is made regularly in our household. I make extra for during the week.
Judy says
My husband says it is the best quiche he has ever eaten!
And so easy! Love it
BJ says
This was absolutely deliciousl! My adult children loved it. I loved it too! Quick & easy to make. I can now have low carb “quick quiche” anytime.
John Farrugia says
I love the meat pie looks great.
April says
Made this for brunch and it was SO good!! I added a bit of cooked breakfast sausage, green peppers, and onions…oh and some cheese! I kinda used both of your recipes…this one and the frittata one. The heavy cream made it so smooth and custardy! My husband was very impressed!
Lina says
Hi Nagi, I’ve got some opened philly cream in the fridge to use, you reckon I could do one sort of ratio of philly cream to milk?