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.
It 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 Ham & Cheese 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 sister 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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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 (160°C fan-forced). Grease a 22.5cm / 9" pie dish with butter or spray lightly with oil. (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….
Another delicious recipe, thanks Nagi! Any suggestions on how I could make a vegetarian of this please?
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
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.
Adding Jalapenos sounds great!! I would never have thought of that. Thank you !!
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 😋
Just amazing! Added baby spinach and used heavy cream.
A wonderful, quick, delicious meal with a salad, as you suggested. Thank you. Cooked up perfectly. Also enjoy your great extra tips and info.
Sorry – Nagi, not Navi.
😂😂 You wouldn’t believe how many variations on my name I get!! N x
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!
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!
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!
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:)
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!!!
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
Is it 180 degree fan forced or normal?
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
Easy and delicious. I altered the recipe by sautéing the ham and green onion in a little ghee prior to adding to recipe.
I’m going to try this!!!!
You do know that onions are toxic for dogs?
But the dish looks delish!
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.
My husband says it is the best quiche he has ever eaten!
And so easy! Love it
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.
I love the meat pie looks great.