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….
This is one of the most delicious things I’ve ever eaten! So simple! We also love it cold the next day for lunches! We make it every other week! So… SO good!
Easy, quick, tasty for breakfast, lunch or dinner! Added in a couple of handfuls of baby spinach for fun.
Thanks for this recipe! I had leftover egg filling and toppings from my Quiche Lorraine and decided to make this for breakfast. I used bacon and baby spinach so I pan fried them before putting in a bowl, but this turned out so delicious. I think I might like it more than the crust version – so much faster to make too! Thanks again for the great recipe.
Great idea Yilling!!! N x
Hi – is this recipe gluten free? I want to make for my guests who have celiac disease. Thanks!
Hi Rose, it sure is – there is no wheat products in this recipe. N x
Love it.. so easy…
I have added thyme, parsley, mixed herbs …such a great dinner…
Hi Nagi and Dozer, another really delicious super easy recipe. Came out right first time, cleaned the whole plate, thank you.
I took you up on your suggestion of a quick tasty alternative to the salmon quiche.. which I have made before and love… I tried the crust less version of salmon and leek quiche using the above ratios.. delicious and almost guilt free… Mmmmmm creamy deliciousness!
Love this recipe. And I love it even more because I can always add more to it like sautéed bacon, spinach, garlic, etc. My husband and daughter ask for it at least once a week. Thank you!!
Love this! Everything I make from your website always turns out brilliantly, looks great and tastes delicious. Thanks so much..
Would love to see lots more recipes adapted for keto/low carb eaters, because as you probably know, the new science is pointing to sugar & refined carbs being the evils in our modern diet & responsible for much of the obesity epidemic – not fats, as was previously thought.
I second this! More please, Nagi! X
Awesome recipe thank you for sharing. I followed the recipe as is, and it turned out really good.
Tried this as had friends for lunch – as always a no fail recipe and even my son loved this. A lot less heavy feeling due to no crust. A definite winner!!
Thank you so much for such a quick and delicious recipe. I made this last week one morning before work for breakfast for my husband and I. It was so easy to put together and it turned out so well! My husband enjoyed it and so did I. Plus, I had leftovers for the next couple of days. I just reheated pieces in the toaster oven and voilà!…breakfast is served. Thanks again for another great recipe!
This was so straightforward and tasty. I used a chunk of smoked Black Forest ham, and a combination of cheddar and jalapeño Monterey Jack cheeses. Maybe 1/2 cup of 18% cream and 1/3 cup milk. Hubby said that he doesn’t even really like the crust in a quiche, so this was perfect. Served with roasted potatoes, blueberry scones and grapefruit.
Hi Nagi,
For a non dairy option, what would you sub for the milk or cream??
Hi Denita, I’ve done this with lactose free milk and cream successfully before 🙂 N x
I made this for lunch. Super easy and tasty. For someone who has to cut down carbs and sugars, it was perfect.
Perfect Laura!! That’s awesome to hear! N x
Nagi does it again! I added some sautéed mushrooms and spinach along with the bacon and cheese, and it’s come out fantastic.
Sounds perfect Katie!! N x
I’ve made this recipe twice now as of tonight. It’s so simple, ingredients i usually have readily available and it’s so damn tasty! Thank you so much for another amazing recipe.
This Crustless quiche was delicious, Quick and easy! I used a small shallot, and about 5 oz frozen drain spinach.
Hi Nagi, if I use bacon, does it have to be cooked beforehand? Thanks!
Made this on Monday, super easy and so tasty, was just for the two of us and there was only one slice left, and I had it the day after. It was actually not the first time I made it (well tried to make it) the first time I had a very blonde moment and used one of them tins with a removable bottom, you should have seen the state of my oven and the whole kitchen in fact, but since then I have invested in a proper quiche dish 🙂 x