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Home Quick and Easy

Crustless Quiche – Ham and Cheese

By:Nagi
Published:7 Sep '20Updated:25 Sep '20
124 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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124 Comments

  1. Mel says

    January 21, 2021 at 7:24 pm

    Hi Nagi, if I use bacon, does it have to be cooked beforehand? Thanks!

    Reply
  2. Rakel says

    January 15, 2021 at 7:29 pm

    5 stars
    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

    Reply
  3. Vivian says

    January 15, 2021 at 4:19 am

    5 stars
    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!

    Reply
  4. Barb says

    January 11, 2021 at 4:21 pm

    5 stars
    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.

    Reply
  5. Simon says

    January 8, 2021 at 12:51 pm

    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

    Reply
  6. Kathy says

    January 6, 2021 at 11:38 pm

    Hi Nanji, thanks for this amazing and easy recipe! Can I use Hilo milk for this recipe?

    Reply
  7. Nicky Brant says

    January 4, 2021 at 6:26 pm

    Yum.. my new go to crustless… so delicious…

    Reply
  8. Joyce says

    January 2, 2021 at 8:30 pm

    5 stars
    Made this afew day ago. I add 30g of white mushroom and 2 slices of bacon. Everyone love it. Thanks for sharing 😊

    Reply
  9. Patricia Allerby says

    December 31, 2020 at 7:12 pm

    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

    Reply
  10. Kirsty Andrews says

    December 31, 2020 at 10:53 am

    5 stars
    Made this today for lunch to use up xmas ham. Super easy and really delicious! Another winner…thank you Nagi! 😀

    Reply
  11. Anna says

    December 29, 2020 at 4:12 pm

    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.

    Reply
  12. Terry says

    November 20, 2020 at 9:58 pm

    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?

    Reply
    • Nagi says

      November 21, 2020 at 11:17 am

      Hi Terry – you could add any combination of things here! No need to change the recipe at all! N x

      Reply
  13. Colleen says

    November 6, 2020 at 3:20 am

    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

    Reply
  14. Debbie Lehew says

    October 31, 2020 at 10:19 am

    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!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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