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Home Quick and Easy

Crustless Quiche – Ham and Cheese

By:Nagi
Published:7 Sep '20Updated:25 Sep '20
208 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 60 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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208 Comments

  1. Robyn says

    December 27, 2022 at 9:45 pm

    5 stars
    Delicious thank you for the recipe

    Reply
  2. Dawn says

    December 15, 2022 at 10:09 am

    Could this filling be baked in your hash brown crust? Has anyone tried it?

    Reply
  3. Tammy Pruett says

    November 25, 2022 at 4:22 pm

    5 stars
    I’ve made a lot of quiche’s in the past but this one is AMAZING!
    Trying to add a picture of this fluffy egg cheesy quiche. We used Canadian bacon and it was superb.

    Reply
  4. Sandra Bryden says

    November 22, 2022 at 6:19 pm

    Does this recipe freeze? My son loves quiche Lorraine, but isn’t keen on the pastry. I try to batch cook for lunchbox foods

    Reply
  5. Kama says

    November 20, 2022 at 8:02 pm

    5 stars
    Fabulous, quick and easy. Thanks for sharing your delicious recipes.

    Reply
  6. Amy Morgan says

    October 4, 2022 at 11:56 am

    5 stars
    So good and easy!

    Reply
  7. Leigh Boyle says

    September 2, 2022 at 11:16 am

    Years ago I ran out of cream for my quiche so I ended up using some mayonnaise and milk. Worked perfectly. Been making this way for 25 years and no one knows my secret till now

    Reply
  8. Ayana H says

    August 24, 2022 at 8:25 am

    5 stars
    OMG!!! made this for dinner and its about to be a staple….its perfection as usual!

    Reply
  9. Marbleless says

    August 7, 2022 at 3:14 am

    5 stars
    We are in the middle of a kitchen remodel so I cook things over the weekend to heat up when workers are here. This recipe is awesome! Used 3/4 cup half and half because it’s what I had. I didn’t get to put it in the fridge before the taste testers arrived…

    Reply
  10. Paula J says

    August 5, 2022 at 5:38 am

    Can I substitute buttermilk for the cream?

    Reply
  11. Anna says

    August 2, 2022 at 3:10 am

    Can your recipes be air-fried instead of usingvtge oven?

    Reply
  12. Shana says

    July 11, 2022 at 6:35 pm

    Hey Nagi, will sour cream work here instead of thickened cream? Have some leftover that I’m keen to use up.

    Love this (and many of your other) recipes too btw! Thanks so much, Shana

    Reply
  13. Alison says

    June 20, 2022 at 6:41 pm

    5 stars
    Absolutely delicious, and so quick to make. Thanks Nagi

    Reply
  14. April says

    June 7, 2022 at 7:15 am

    5 stars
    I make this recipe ALL THE TIME! I have 5 chickens, thus, 5 eggs a day coming into my house. We eat a lot of quiche and this is my all time favorite recipe! Sometimes I use 3/4 cup half & half instead of full cream and I change up the ham for sausage or bacon, but it is always great! Thanks Nagi!

    Reply
  15. Cindy says

    June 3, 2022 at 10:38 pm

    5 stars
    This was a great, light and custard like quiche. I added a little extra ham (husband loves the ham) and a dash of nutmeg to the ingredients. I than used a G.F. crust that I pre-baked and poured the egg/cream mixture into that following the directions. It was really good and will be made again in the near future.

    Reply
  16. Karen says

    April 8, 2022 at 7:21 pm

    5 stars
    Another hit! Thank you! Just delicious, so easy and the kids loved it too!

    Reply
    • Nagi says

      April 8, 2022 at 7:50 pm

      I am happy they enjoyed it Karen!! N x

      Reply
      • Bee Winfield says

        August 29, 2022 at 9:49 pm

        Hi Nagi, I love your recipes because you obviously test them out a lot and give very explicit instructions. Ive made your pumpkin pie and everyone raved, and this quiche recipe is easy enough to memorize. Just what temperature for 40 mins for the crustless quiche, cannot see that detail.? I appreciate you Nagi, you useful and entertaining lady. XXX

        Reply
        • Bee Winfield says

          August 29, 2022 at 9:55 pm

          Found it! 180 C. Sorry to bother you.

          Reply
  17. Jo Urquhart says

    March 18, 2022 at 6:45 pm

    5 stars
    I made this again tonight. I simply love this recipe. I like the fact that it is crustless. So much healthier! It always turns out perfectly. I have had trouble with quiches in the past taking way longer to cook than the recipe says, but not with this one! I have also made your Salmon quiche without a crust and it turns out perfectly every time as well. Thank you Nagi for making my life so mush easier! 💞

    Reply
  18. Shana says

    March 13, 2022 at 5:06 pm

    5 stars
    Another delicious recipe, thanks Nagi! Any suggestions on how I could make a vegetarian of this please?

    Reply
    • Nagi says

      March 14, 2022 at 12:57 am

      Hi Shana – just swap the ham for whatever veg you like (sauteed leeks or capsicum, grated and drained zucchini or wilted spinach are good options). N x

      Reply
  19. Amber Boerner says

    March 3, 2022 at 6:01 am

    Nagi – This was excellent!! Yes the cream made it “custardy”. I did add mushrooms AND Jalapeños. That sent it over the edge!! Went back for 3rds and there wasn’t any left!! Def a keeper!!! Oh and so EASY!! Thanks.

    Reply
    • Rose Torouno says

      June 6, 2022 at 11:47 am

      Adding Jalapenos sounds great!! I would never have thought of that. Thank you !!

      Reply
  20. Wendy says

    March 2, 2022 at 7:03 am

    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 😋

    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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