This Ham and Cheese Crustless Quiche is rich, creamy, cheesy, and perfectly seasoned. It’s loaded with onion, cheddar and parmesan, and salty bites of ham. Serve for an easy breakfast, brunch, or light dinner!
This post may include affiliate links. Please read my disclosure policy.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
Quiche is one of those foods that sounds way too fancy to make yourself but is actually super simple. Especially when you don’t even have to worry about the crust.
While I love a classic quiche recipe with its flaky crust, this low-carb version is easier to whip up and it can be made in advance and reheated. Like our crustless zucchini quiche, we love how flexible the recipe can be.
In This Post
📖Why This Recipe Works
This recipe is based on a traditional ham and cheese quiche recipe. But to speed things up and keep it naturally gluten-free we skipped the crust.
The feedback from our crustless tomato pie recipe was amazing, so we wanted to use the same methodology here. Layering the ingredients and pouring the milk mixture on top to ensure that the cheese and ham are evenly spread throughout each bite.
With just a few simple ingredients, a handful of basic seasonings, and 10 minutes, you can have this decadent, crustless, savory pie ready to go.
Ham - Use cooked, diced ham. I typically buy a ham steak and dice it up. But if you have leftovers, those work great! While deli ham isn't preferred you can use it in a punch.
Cheese - I use a combination of shredded sharp cheddar cheese and grated parmesan cheese. You can also use any mix of mozzarella cheese, swiss cheese, and Monterrey jack.
Green Onions - Thinly sliced onions add the perfect freshness to the quiche. You can substitute shallots, but the scallions give it a pop of color.
Heavy Cream - The cream is what makes this a quiche. It creates the perfect rich flavor and creamy texture!
Seasonings - We’re spicing up our quiche with a combination of dried thyme, kosher salt, black pepper, and nutmeg.
See the recipe card for exact quantities.
⏲️How to Make Crustless Quiche with Ham and Cheese
Start by greasing your pie dish. If you don't have a pie plate you can use any small baking dish. I typically use butter, but you can also use cooking spray.
Step 1- Prep the Filling
In a large bowl, whisk together eggs, cream, and seasonings until frothy. In a smaller bowl, mix together cheddar, parmesan, and green onions. The chopped ham will be kept separate.
Step 2- Assemble
To layer the filling, you are going to create alternating layers of ham and cheese. We are starting and ending with the cheese. Layer ⅓ of the cheese followed by half of the ham. Repeat and then end with a final layer of cheese.
Pour the egg mixture over the top. Let it rest for 3-5 minutes, then bake until set.
You don't need to mix the eggs and the filling. The mixture of eggs and cream will settle into all the nooks and crannies.
🥗What to Serve with Quiche for Dinner
🥗What to Serve with Quiche for Brunch
Quiche is a classic addition to breakfast/brunch! Serve it as part of a brunch spread with fresh fruit or fruit salad, like this tropical dragon fruit salad, blackberry muffins, strawberry smoothies, or a slice of banana bread.
👩🏻🍳 Expert Tips
- Bake until just set. The top of the quiche will be slightly puffed up and the center should just barely be set.
- Cool before serving. Let the quiche sit out on a cooling rack for 10 minutes before you slice it so it can set up a little more.
- Use leftover ham. This quiche is a great way to use up any leftover ham you might have from another meal.
- Meal prep! Quiche can be stored in the fridge or freezer, so it makes a great meal prep option.
Add more veggies. Bulk your quiche up by sautéing other veggies first with the onion. Try red peppers, green peppers, mushrooms, broccoli, spinach, you name it.
Make a traditional quiche recipe. Feel free to bake it up in a pie crust if preferred.
Spice it up. Kick the heat up a notch with a sprinkle of cayenne pepper or red pepper flakes. You can also add spice later and serve it with a drizzle of your favorite hot sauce.
🌡️Storing and Freezing
Leftover crustless quiche will last in an airtight container in the fridge for 3-4 days. It can also be wrapped up tightly and stored in the freezer for 3-4 months.
When you’re ready to serve, thaw overnight in the fridge if frozen, then warm in the oven or microwave or serve cold!
More Brunch Recipes
💬Frequently Asked Questions
For the best results, reheat the quiche in the oven. To reheat, preheat the oven to 350ºF and let the quiche sit at room temperature for a few minutes.
Once the oven is preheated, let the quiche bake for 15-20 minutes or until heated through. If you’re heating up individual slices, start with less time and add more as needed.
While frittatas and crustless quiches are both egg dishes they are not the same thing. The main difference between the two is that crustless quiche contains cream and a frittata is made with just eggs and mix-ins.
Since this recipe contains eggs and cream, it still is classified as a quiche.
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
Ham and Cheese Crustless Quiche
- Preheat oven to 350 F degrees. Butter the bottom and sides of your pie pan thoroughly.Butter
- In a medium sized mixing bowl whisk together the eggs, cream, thyme, salt, pepper, and nutmeg until the mixture is frothy.6 large eggs, 1 cup heavy cream, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon nutmeg, ½ teaspoon dried thyme
- In a small bowl toss together the cheddar, parmesan, and green onions.8 ounces sharp cheddar cheese, 2 tablespoon parmesan cheese, ¼ cup green onions
- To assemble the quiche, layer ⅓ of the cheese mixture followed by ½ the ham, and repeat ending with the cheese. Pour the egg mixture over the filling. Allow the quiche to rest for 3 to 5 minutes to allow the egg mixture to settle into the layers.1 cup diced ham
- Bake on a center rack for 40 minutes. The quiche should lightly puff up on the top and the center should just barely be set. Cool on a baking rack for 10 minutes before serving.
- If you add additional vegetables like peppers or chopped spinach they will need to be cooked before adding to the filling.