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….
I tried it and this was just absolutely delicious. I used red bell pepper and bacon as it was all I had. I put a small potato in the microwave and added it to the mix. I used my muffin pan and got 12 perfect egg muffins. Another restaurant quality, recipe. Thank you so much.
Nagi,
How would you alter the recipe if I use half-and-half? It’s neither full cream nor milk…
Hi Cheryl, I’d just use as per the recipe – it should be fine 🙂 N x
Hey Nagi! Cooked this for dinner Tuesday night with cucumber salad side, then yesterday, as suggested, had the leftovers in turkish rolls for lunch. Delish.
Great stuff Nagi, I do enjoy and make your recipes, so far they all have been great. I like to see your smiling face, it makes my day and is very positive and thanks Rover for being a lovely dog.
Oh shucks!!! Thanks so much Petra! N x
Wow. I regularly make crusted savory pies (it’s just butter, flour and a little water (though buttermilk makes it flakier and a bit tastier), but why bother? Five minutes prep! And a quiche you make yourself tastes AT LEAST twice as good as one they reheat at a restaurant!
Sometimes when you just want something speedy I just can’t be bothered with pastry! And it’s lower carb – so I can have dessert in its place… right?? 😉
Hi Nagi, I’ve been hanging out for this recipe ever since you teased it a few weeks ago!
I saw the note regarding milk substituting cream…I was just wondering if light milk would be ok, or only full cream milk?
Thanks Nagi!
Hi Monique, you can use low fat milk, that will be fine. N x
Thanks heaps!
Delicious! Simple, easy and YUMI, what Would YOU want more. Love to See Dozer and Mum is Not fast enough for him. As for me I just went flat as Pancake Re: Extention isolation just say no more……. Nice weather is upon us and We can’t spread our winds havent been to hairdresser in 3 months.Ok, ALL I am Saying is be Happy when going outside and be Safe. Ciao.
Hopefully is will be over before you know it Vera, I truly am thankful we aren’t in lockdown and am appreciating being able to hit the beach for some sun!! Stay safe ❤️ N x
Nagi….. this wasn’t just good, it was outstanding!!!! Easy to put together, as you pointed out most items are in our refrigerator, perfect directions and a great recipe to keep. Thank you!
Wahoo, that’s great to hear Susan!! Thanks so much 🙂 N x
As promised ~ easy, quick & delicious! I especially appreciated those features after a crazy, work weekend. Thanks as ever!
Yes – perfect after a busy day!! I’m so glad you enjoyed it Fiona 🙂 N x
Awww, Dozer! My Sophie does the same thing, she is less than subtle. And when we return she guards the door so nobody goes in or out without her knowledge. She is so afraid of missing out on ANYTHING.
That’s a serious case of FOMO Karen!! 😂 N x
Hi Nagi and Dozer, just another wonderful recipe, it goes to show if you follow the recipe to the letter it never fails. Thank you so much, another perfect meal, just scrummy.
You’re so welcome Steve, I’m so glad you enjoyed it 🙂 N x
Made this tonight – only didn’t have ham – used what I had on hand which was Southern Sausage. Wow – it still came out fantastic. Next time will add some sliced mushrooms. Thanks for sharing.
I’m so glad you loved it Kathi – there are so many fabulous combinations that would work here!! N x
Is the temperature for the quiche for a conventional oven or fan-forced please?
Hi Helen, it’s the same all oven types here 🙂 N x
Totally love your recipes. Making the quiche tonight. Also saw your mushroom pasta recipe. Tomorrow’s dinner! Love mushrooms. Dozer is the cutest dog.
I hope you love them both Isabel – let me know what you think once you try them!! N x
Will definitely do. Also love the notes. So helpful for us not so good cooks/chefs(well ,that’s a laugh ).
Hi, Nagi! Do you think it would be possible to make this in either an 8- or 9-inch square metal pan instead of a pie plate? Thank you for your help! Gina
Yes for sure! I should have mention 🙂 Will pop tip into recipe notes! (PS You’ll need to scale up filling a bit) – N x
as ever,ur a star nagi
Thanks so much Kevin!! 🥰
Any chance I could make this in an 8×8″ baking pan? I need it to fit my toaster oven!
Hi Obb, yes definitely – just popped a note in the recipe 🙂 N x
Thank you so much for responding so quickly. I’ll be making this quiche this evening!
Love this recipe, and some of the suggestions made by other readers are super helpful. I liked, too, that you gave us ideas for using the quiche in lots of different ways. Burritos! Yes! Keep ’em comin! Love your site! And Dozer is a sweet side-kick. Sure suits his name! 😀
Thanks so much Heather 🙂 N x
I’m trying to LOOSE weight for God’s sake, I just can’t with these recipes cos. I have to try them all. They’re so blooming good.! (That does’nt mean I don’t want any more of course.)
Well this one is lower carb – so it’s a winner! Switch the bacon up for ham and add some spinach and it’s the perfect meal! N x
So, for muffins, does the recipe and cook time remain the same??
Hi Darlene – I’ve popped this the recipe notes 🙂 N x
Thanks so much!! I love your recipes!!