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Home Quick and Easy

Crustless Quiche – Ham and Cheese

By:Nagi
Published:7 Sep '20Updated:25 Sep '20
187 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
4.99 from 51 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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187 Comments

  1. Rachael says

    September 7, 2021 at 11:39 am

    Hi Nagi! I’m going to cook this recipe shortly, but wanted to ask if the cooking time & temp should be the same if I’m using glass pie dish (same size), rather than metal?
    Cheers! Rachael

    Reply
  2. Claire says

    August 24, 2021 at 5:10 pm

    Yum!! Loved this quiche. Substituted cream for light sour cream and added 1 cup blanched, chopped broccoli and a few slices tomato. So quick and easy to make. Definitely a keeper!! Thank you Nagi. I love your site. 👍 xx

    Reply
    • Nagi says

      August 25, 2021 at 9:50 am

      Yum! I can think of so many great combos here too. I’m so glad you enjoyed it Claire! N x

      Reply
  3. Jo says

    August 19, 2021 at 5:48 am

    5 stars
    Just wanted to say thank you for this recipe – quick, easy and delicious. The milk substitution is awesome – this recipe is the first time I’ve seen this, and it has been a meal-saver. As we went into lockdown in NZ this week, we didn’t have lunches in the house (had been eating out), and I wasn’t wanting to brave the supermarkets! I was able to use some reconstituted milk-powder (I always have some for baking), plus some defrosted old bacon rashers, and onion powder – lunch is in the oven before I start work today.

    Reply
  4. Kylie says

    August 18, 2021 at 4:59 pm

    5 stars
    Love this recipe. I make it all the time

    Reply
  5. Ausilia says

    August 17, 2021 at 6:15 am

    5 stars
    Hi Nagi, thanks for the innovative and easy recipe. We all love quiche but do not have the confidence to make it at home. After tasting the dried and salty one at a local French restaurant, I thought we were not going to eat quiche for a long time. Today I followed your recipe with 3/4 cup half and half; Canadian bacon and Mexican cheese mix (found in our fridge), we have a delicious quiche fresh from the oven. Thanks again, you open our door to “gourmet” food from our own kitchen.

    Reply
    • Nagi says

      August 17, 2021 at 12:02 pm

      That’s fabulous Ausilia, think of all the possibilities for filling combinations too! You’re only getting started!! N x

      Reply
  6. Tricia says

    August 15, 2021 at 1:49 am

    Wow – this is an amazing recipe. An absolute cinch to whip up and super tasty! I added bell peppers to the mix and sprinkled grated Parmesan on top – yum!

    Reply
  7. Julie says

    August 7, 2021 at 10:11 am

    Can’t wait to make this. Looks so good! Does it freeze well? Thinking bout making 2 at once.

    Reply
  8. Sonia says

    August 2, 2021 at 4:26 pm

    5 stars
    My husband won’t eat quiche but loves this crustless version. I’ve made it many times with various fillings, it comes out perfect every time. You are right, it’s always best with cream.

    Reply
  9. Louise says

    August 1, 2021 at 12:11 am

    This is one of the most delicious things I’ve ever eaten! So simple! We also love it cold the next day for lunches! We make it every other week! So… SO good!

    Reply
  10. Ellen says

    July 31, 2021 at 3:16 pm

    5 stars
    Easy, quick, tasty for breakfast, lunch or dinner! Added in a couple of handfuls of baby spinach for fun.

    Reply
  11. Yiling says

    July 19, 2021 at 12:45 pm

    5 stars
    Thanks for this recipe! I had leftover egg filling and toppings from my Quiche Lorraine and decided to make this for breakfast. I used bacon and baby spinach so I pan fried them before putting in a bowl, but this turned out so delicious. I think I might like it more than the crust version – so much faster to make too! Thanks again for the great recipe.

    Reply
    • Nagi says

      July 19, 2021 at 8:11 pm

      Great idea Yilling!!! N x

      Reply
  12. Rose says

    July 7, 2021 at 11:02 am

    Hi – is this recipe gluten free? I want to make for my guests who have celiac disease. Thanks!

    Reply
    • Nagi says

      July 8, 2021 at 1:39 pm

      Hi Rose, it sure is – there is no wheat products in this recipe. N x

      Reply
  13. Carol says

    June 28, 2021 at 6:21 pm

    5 stars
    Love it.. so easy…
    I have added thyme, parsley, mixed herbs …such a great dinner…

    Reply
  14. Steve says

    June 14, 2021 at 11:40 pm

    5 stars
    Hi Nagi and Dozer, another really delicious super easy recipe. Came out right first time, cleaned the whole plate, thank you.

    Reply
  15. Joanne says

    June 7, 2021 at 7:17 pm

    I took you up on your suggestion of a quick tasty alternative to the salmon quiche.. which I have made before and love… I tried the crust less version of salmon and leek quiche using the above ratios.. delicious and almost guilt free… Mmmmmm creamy deliciousness!

    Reply
  16. Priya says

    May 27, 2021 at 2:28 am

    5 stars
    Love this recipe. And I love it even more because I can always add more to it like sautéed bacon, spinach, garlic, etc. My husband and daughter ask for it at least once a week. Thank you!!

    Reply
  17. Sherrill says

    May 23, 2021 at 3:54 pm

    Love this! Everything I make from your website always turns out brilliantly, looks great and tastes delicious. Thanks so much..
    Would love to see lots more recipes adapted for keto/low carb eaters, because as you probably know, the new science is pointing to sugar & refined carbs being the evils in our modern diet & responsible for much of the obesity epidemic – not fats, as was previously thought.

    Reply
  18. King P says

    May 16, 2021 at 6:20 pm

    5 stars
    Awesome recipe thank you for sharing. I followed the recipe as is, and it turned out really good.

    Reply
  19. Shona says

    May 12, 2021 at 8:09 pm

    5 stars
    Tried this as had friends for lunch – as always a no fail recipe and even my son loved this. A lot less heavy feeling due to no crust. A definite winner!!

    Reply
  20. Janine says

    May 8, 2021 at 11:26 am

    Thank you so much for such a quick and delicious recipe. I made this last week one morning before work for breakfast for my husband and I. It was so easy to put together and it turned out so well! My husband enjoyed it and so did I. Plus, I had leftovers for the next couple of days. I just reheated pieces in the toaster oven and voilà!…breakfast is served. Thanks again for another great recipe!

    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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