Learn how to make this easy Crustless Quiche that’s loaded with fluffy eggs, zucchini, ham, and gooey cheese. This Ham and Cheese Quiche quiche recipe is quick, healthy, and perfect for breakfast or brunch.
With just 10 minutes of prep time and basic ingredients like ham, eggs, zucchini, cheese, and seasoning, you’ll enjoy a mouthwatering quiche ready to impress everyone.
- What Is Crustless Quiche?
- Why You’ll Love This Crustless Ham and Cheese Quiche Recipe
- Ingredients For Crustless Ham and Cheese Quiche
- How To Make Crustless Ham and Cheese Quiche
- Tips For Making The Best Crustless Quiche
- Recipe Variations
- How To Store
- Frequently Asked Questions
- Crustless Ham And Cheese Quiche
So enjoy a simple and quick Ham and Cheese Crustless Quiche with a delicious golden brown finish. It’s a tasty recipe for breakfast, lunch, or dinner, loved by the whole family, and perfect for using up leftover holiday ham.
If you’re a fan of quick and make-ahead breakfast or lunch recipes, then this crustless quiche is perfect for you.
I love breakfast because the right choice can keep you full until lunch without needing more. From my steak and eggs recipe to simple egg white wraps, protein pancakes, Keto Frittata, and this crustless quiche, each breakfast recipe gives you a delicious and satisfying way to start your day.
What Is Crustless Quiche?
A crustless quiche is like a pie but without the pastry around it. Usually, a quiche has a crust made of flour and butter, but a crustless quiche skips that part. Instead, it has a mixture of eggs, milk or cream, cheese, veggies, and sometimes meat or seafood. You bake it all together without the crust.
Not having a crust makes it easier to make and lowers the amount of carbs, making it a good choice for people on low-carb or gluten-free diets. Crustless quiches are often lighter and softer compared to the ones with crust.
You can put various ingredients in a crustless quiche, like eggs, milk, cheese, spinach, mushrooms, bacon, ham, onions, and peppers. Mix them, pour them into a baking dish, and bake until it’s cooked and a bit brown.
Why You’ll Love This Crustless Ham and Cheese Quiche Recipe
- Easy to Make: It’s quick and simple to prepare without making a crust, saving time and effort.
- Low in Carbs: Good for people who want less carbs in their meals, as it ditches the crust.
- Gluten-Free Option: Perfect if you’re avoiding gluten since there’s no wheat crust involved.
- Customizable Recipe: This recipe is easy to customize with your favorite ingredients and seasonings.
- Lots of Protein: Packed with protein from the ham and cheese, making it a hearty and satisfying dish.
- Prepare in Advance: You can make it ahead and keep it in the fridge until you are ready to enjoy it.
- Kid-Friendly: Kids and adults love the classic combo of ham and cheese.
Ingredients For Crustless Ham and Cheese Quiche
Here’s a list of ingredients you’ll need to prepare this delightful Crustless Ham and Cheese Quiche:
- Cooked Ham – Use high-quality cooked ham, either smoked or cured, for a robust flavor. Cooked bacon, turkey, or chicken can be used as an alternative to ham.
- Zucchini – Opt for fresh, firm zucchini without soft spots for the best texture.
- Onion – Adds an aromatic flavor to the quiche. You can use your favorite type of onion for this recipe.
- Cheddar Cheese – Gouda, Swiss, or Monterey Jack can be used as alternatives to cheddar, offering different flavor profiles.
- Eggs – Use fresh eggs at room temperature.
- Heavy Cream – Adds richness and creaminess to the quiche filling.
- Dijon Mustard- Adds a tangy and slightly spicy flavor, enhancing the flavor of the quiche.
- Italian Seasoning – feel free to replace it with your favorite dried herbs.
- Salt & Pepper – to taste.
How To Make Crustless Ham and Cheese Quiche
This crustless ham and cheese quiche is extremely easy to make. Here is everything you need to do:
Preheat The Oven
- Begin by setting your oven to 375°F (190°C). This temperature allows the quiche to bake evenly, developing a golden exterior while ensuring the interior is fully cooked without becoming rubbery.
- Grease a 9-inch pie dish or a similar baking dish thoroughly. You can use butter for a rich flavor, or for a lighter option, a non-stick cooking spray works well.
Prepare Ingredients
- Dice the cooked ham into similar pieces to ensure even distribution throughout the quiche.
- Shred the zucchini to incorporate it seamlessly into the mixture, allowing it to cook evenly and meld with the other ingredients. Squeeze out excess moisture with a clean towel to prevent a soggy quiche.
- Finely chop the onion to enhance the quiche with a subtle flavor without overpowering the other ingredients. The finer chop helps the onion to blend well and cook evenly.
- Shred the cheddar cheese yourself from a block for the best melting and flavor. Pre-shredded cheeses often contain anti-caking agents that can affect the texture of your quiche.
Mix Wet Ingredients
- In a large bowl, whisk together eggs, heavy cream, Dijon mustard, Italian seasoning, salt, and pepper until well combined. This mixture is the base of your quiche, providing moisture, flavor, and the custard-like texture.
- Whisking until smooth ensures that the flavors meld beautifully and the seasoning is evenly distributed.
Combine Ingredients
- Add the prepared ham, zucchini, onion, and cheddar cheese to the egg mixture. Fold gently to combine, ensuring that the ingredients are evenly distributed. This helps every slice of quiche to be full of flavor and texture.
- Pour the mixture into the greased pie dish, using a spatula to spread it evenly. This ensures a uniform thickness, allowing the quiche to cook evenly.
- Gently tap the dish on the counter to remove any air bubbles, which can cause uneven cooking or puffing during baking.
Bake
- Bake in the preheated oven for 40-50 minutes. Start checking at 40 minutes; the quiche is done when the center is set, and the top is golden brown. A knife inserted in the center should come out clean.
- If the edges start to brown too quickly, you can loosely cover the quiche with aluminum foil to prevent over-browning.
Cooling and Serving
- Allow the quiche to cool for at least 5 minutes before slicing. This resting period lets the quiche set completely, ensuring that your slices are clean and the structure is firm.
- Serve warm. For an extra touch, garnish with fresh herbs like parsley or chives to add color and fresh flavor.
Tips For Making The Best Crustless Quiche
- Opt for a combination of whole milk and heavy cream for a lighter crustless quiche.
- Allow eggs to come to room temperature to avoid any eggy flavor or smell.
- Mix the egg and dairy mixture to avoid incorporating too much air, which can lead to a puffed-up quiche that collapses as it cools.
- Grease the baking dish well to prevent sticking. A non-stick cooking spray or a thin layer of olive oil works well.
- Allow the quiche to rest for a few minutes after baking. This helps the custard set and makes it easier to slice.
Recipe Variations
For your keto quiche, let’s jazz it up with:
- Veggies such as spinach, asparagus, and mushrooms keep things low-carb but still packed with flavor. Don’t forget mushrooms and avocado for that creamy texture and extra yum.
- Herbs! Toss in some basil, thyme, or oregano. Fresh or dried, they’ll make your quiche sing with freshness.
- Cheese makes everything better, right? Try some sharp cheddar, smooth Gruyère, or a sprinkle of Parmesan for that melt-in-your-mouth experience. Feeling adventurous? Goat cheese or feta could be your new quiche bestie.
- For the protein, bacon or ham chopped up could be a game-changer, and smoked salmon will just elevate the whole dish.
- A few olives or sun-dried tomatoes can add a pop of flavor that’s oh-so-nice, just keep it on the low to stick with keto vibes.
- And for that crust, coconut flour crust is your friend here, giving you that perfect crunch without the carbs.
- Last but not least, a sprinkle of nutritional yeast before you pop it in the oven can add a cheesy, nutty flavor that’s totally keto-friendly and delicious.
How To Store
- Refrigerator: Store any leftover quiche in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or microwave before serving.
Can I Freeze this Quiche?
Yes, you can freeze individual slices of quiche for up to 2-3 months. Wrap each slice tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I Use Different Meats?
Absolutely! Feel free to experiment with different meats like bacon, sausage, or even turkey.
Can I Make Mini Quiches?
Yes, you can divide the batter into mini quiche pans for individual servings. Adjust the baking time accordingly.
Can I Make This Ahead of Time?
Yes, you can prepare the quiche the night before, refrigerate it, and bake it the next morning for a quick and delicious breakfast option.
Crustless Ham And Cheese Quiche
Description
Ingredients
- 1 cup cooked ham diced
- 1 cup zucchini shredded
- 1 small onion finely chopped
- 1 cup cheddar cheese shredded
- 8 large eggs
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp Italian Seasoning
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar-sized baking dish.
- Dice the cooked ham, shred the zucchini, finely chop the onion, and shred the cheddar cheese.
- Whisk together the eggs, heavy cream, Dijon mustard, Italian seasoning, salt, and pepper until well combined.
- Add the diced ham, shredded zucchini, chopped onion, and shredded cheddar cheese.
- Gently mix everything together until all ingredients are well combined.
- Pour the mixture into the greased pie dish, ensuring an even distribution of ingredients.
- Place the dish in the preheated oven and bake for approximately 40-50 minutes or until the quiche is set in the center and the top is golden brown.
- Allow the crustless quiche to cool for a few minutes before slicing.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
