Crustless Ham and Cheese Quiche
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Crustless Ham and Cheese Quiche combines whole eggs with leftover ham, gruyere cheese, green onions, and a heavy cream and milk combination. This crustless quiche recipe is a delicious low-carb meal that the whole family will love!
For more brunch recipes, try our Omelette Casserole or Sausage Hash Brown Breakfast Casserole!
Easy Keto Quiche
This recipe takes a classic quiche recipe and omits the flaky crust for a simple low carb experience. We love this one with bacon or sausage too, so feel free to make it your own.
Want the crust? Try our Ham and Cheese Quiche WITH a flaky (store-bought) crust next!
Why This Recipe Works:
- SIMPLE INGREDIENTS – This recipe requires only a handful of ingredients and makes a perfect savory pie. The total time to make is under an hour!
- LIGHT DINNER (or brunch) – A slice of quiche plus a fruit salad or simple green salad makes the best light meal.
- DELICIOUS FLAVOR – A smooth texture with incredible depth of flavor is the best part!
What You’ll Need:
- Eggs – I used large eggs.
- Ham – If you have leftover ham from a whole ham, use that. Or you could use ham steak (or even deli ham).
- Cheese – Gruyere cheese is preferred but you could use Swiss cheese or cheddar cheese in a pinch.
- Heavy Cream plus Milk – This combo is what gives the light texture.
- Green Onions
- Kosher Salt and Black Pepper
How to make Crustless Ham and Cheese Quiche Recipe:
Step 1
Prep. Preheat oven to 350 degrees. Spray a pie dish with nonstick cooking spray.
Step 2
Shred cheese. Use a box grater to freshly grate the gruyere cheese.
Step 3
Chop ham. Chop your leftover ham or whatever ham you are using. Dice the green onions.
Step 4
Combine. Spread the ham, the green onions, and about 3/4 of the cheese in the bottom of the pie pan.
Step 5
Whisk eggs. In a medium bowl, whisk the eggs, heavy cream, and milk until well combined. Add salt and pepper and whisk again.
Step 6
Pour egg mixture into to the quiche dish. Pour the liquid ingredients over the ham and cheese. Top with the remaining cheese plus more black pepper, if desired.
Step 7
Bake. Bake the quiche in the preheated oven for 35 to 40 minutes, or until quiche is just done in the center. Give the baking dish a little shake to see if it’s jiggly in the center. You may need a little time if still jiggly.
Step 8
Serve. Serve this crustless quiche hot or at room temperature.
Storing and Freezing
- Store leftovers in an airtight container for about three days.
- Freeze leftovers in a container covered with a freezer-safe bag for up to three months.
Recipe FAQs
A quiche is a rich, silky mixture of eggs, cream, and cheese – normally made in a pastry shell. A frittata is more of an open-faced omelette combining any combination of eggs, vegetables, meats, cheese, and milk or cream.
A quiche Lorraine combines eggs, heavy cream, bacon, and Swiss cheese.
A great quiche is rich tasting with a nice amount of cream, baked at a medium temperature, and not over-cooked. Use an accurate cream to egg ratio and don’t overload it with add-ins.
The answer is yes, you can. However, the more cream you use, the richer and tastier it will be.
Kitchen Tools Used: (Amazon Affiliates)
xoxo ~Sue
Crustless Ham and Cheese Quiche
Ingredients
- 1/4 cup green onions – diced
- 8 oz. ham – cubed
- 8 oz. gruyere cheese – shredded
- 7 large eggs
- 3/4 cup heavy cream
- 1/2 cup 2% milk
- kosher salt and freshly ground black pepper – taste
Instructions
- Preheat oven to 350 degrees. Spray a pie dish with nonstick cooking spray.
- Use a box grater to freshly grate the gruyere cheese. Chop your leftover ham or whatever ham you are using. Dice the green onions.
- Spread the ham, the green onions, and about 3/4 of the cheese in the bottom of the pie pan.
- In a medium bowl, whisk the eggs, heavy cream, and milk until well combined. Add salt and pepper and whisk again.
- Pour the liquid ingredients over the ham and cheese. Top with the remaining cheese plus more black pepper, if desired.
- Bake the quiche in the preheated oven for 35 to 40 minutes, or until quiche is just done in the center. Give the baking dish a little shake to see if it’s jiggly in the center. You may need a little time if still jiggly.
- Serve this crustless quiche hot or at room temperature.
Notes
- Store leftovers in an airtight container for about three days.
- Freeze leftovers in a container covered with a freezer-safe bag for up to three months.
Hello
Is there any way to reduce or substitute the amount of heavy cream in this recipe? Would like a lower fat option if possible.
Thanks
Of course, you COULD reduce the heavy cream. Just know that it won’t be the same because the cream is an important part of this quiche recipe.
I love the fact that you can freeze for 3 months. Awesome recipe!
Thanks!