This Ham and Cheese Crustless Quiche is not just easy to make, it’s also a little easier on the waistline than traditional quiche. A great way to make use of leftover holiday ham!
I love me some quiche, but considering the massive consumption of all things decadent at this time of year, I feel it’s best to leave the pie crust to the pies and go crustless with the quiche. It’s an easy way to lighten up without skimping on flavor.
Eliminating the crust doesn’t just save on fat and calories, its saves in a big way on time and effort. This recipe is incredibly easy to throw together. So easy, in fact, that I recommend you print it out and hand it to someone else in your house and tell them you’d like some quiche tomorrow morning.
Occasionally I have good ideas like that.
Table of contents
Ingredients and Variations
- Ham – This recipe is an excellent way to make use of leftover holiday ham. Or, just pick up a ham steak or packaged cubed ham from the grocery store. This is a recipe you can make any time of year!
- Eggs
- Onion – Diced white or yellow onion.
- Dairy – Keep it light and use whole milk. For a richer result, substitute half-and-half, heavy cream or a combination.
- All-purpose flour – A small amount of flour is used to help the egg mixture set up. You can substitute cornstarch to make this a gluten-free quiche. When substituting cornstarch for flour, use double the amount – 1 tablespoon flour = 2 tablespoons cornstarch.
- Seasoning – Salt and freshly ground black pepper.
- Cheese – Shredded Gruyere cheese and sharp cheddar cheese is a delicious combo!
- Fresh herbs – Some fresh chopped chives do a lot to brighten up the recipe and add mild onion flavor.
- Vegetable oil
I went with ham and cheese this time since so many of us will have leftover ham on our hands after the holiday, but this quiche is delicious with a variety of ingredients – bacon, breakfast sausage, sautéed veggies, different cheeses. For a vegetarian version check out my Spinach Mushroom and Feta Crustless Quiche.
It’s fun to mix things up but you just can’t go wrong with the classic ham and cheese combo.
How to Make Ham and Cheese Crustless Quiche
- Sauté the onion in vegetable oil over medium heat until softened.
- Add the ham and garlic to the skillet and cook, stirring, until the ham is warmed through and the garlic is fragrant.
- Spoon the mixture into a greased pie dish and spread it out evenly.
- In a large mixing bowl, whisk together the eggs, milk (or cream), salt, pepper, and flour (or cornstarch). Pour the mixture over the ham and onions in the pie plate. Sprinkle with the Gruyere, cheddar, and chives.
- Bake in a preheated 350 degrees F oven for 30 to 40 minutes, until golden brown and completely set in the center.
- Cool slightly before cutting into wedges.
Serving Suggestions
I always set out the hot sauce and some light sour cream for my folks here. That’s just how we do things.
This easy quiche is also delicious served with Fruit Salad with Sweet Lime Dressing and Oven Roasted Breakfast Potatoes.
More Egg Recipes You’ll Love
- Caramelized Onion Tart | Valerie’s Kitchen
- Fireman’s Overnight Breakfast Casserole | Garnish with Lemon
- Muffin Tin Hash Brown and Scrambled Egg Cups | Valerie’s Kitchen
- Green Chile Egg Casserole | Crazy for Crust
- Mini Bacon Egg and Toast Cups | Fifteen Spatulas
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Ham and Cheese Crustless Quiche
Ingredients
- 1 tablespoon vegetable oil
- ½ cup diced white or yellow onion
- 1 ½ cups chopped ham
- 1 teaspoon minced garlic
- 8 large eggs
- ¾ cup whole milk, can use half-and-half or heavy cream
- 1 tablespoon all-purpose flour, or 2 tablespoons cornstarch for gluten free
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ cup shredded Gruyere cheese
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon chopped fresh chives
Instructions
- Preheat oven to 375 degrees F. Coat a 9-inch deep-dish pie plate with non-stick cooking spray.
- Add vegetable oil to a 12-inch skillet and place over MEDIUM heat. Add diced onion. Sauté, stirring occasionally for about 3 minutes or until softened. Add ham and garlic to the skillet with the onions and cook, stirring, for just another minute or two or until ham is warmed through and garlic is fragrant. Spoon mixture into the prepared pie dish and spread out evenly.
- In a large mixing bowl, whisk together eggs, milk (or cream), ½ teaspoon salt, ½ teaspoon pepper, and flour. Pour egg mixture over the ham and onions in the pie plate. Sprinkle with Gruyere, cheddar, and chives.
- Bake 30 to 40 minutes, until golden brown and completely set in the center. Cool slightly before cutting into wedges.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Brunch Ideas
Big hit with the family!! Delish!
This was so good and flavorful. I used all Swiss cheese and baked it the day before to take on our RV trip.
Warms up nice in the microwave or covered in the oven. Delicious!
So far it looks great. I’ve given 5 stars but won’t taste till the morning. I don’t understand when people say I made this recipe but added 85 changes. Recipe as is. House smells delish! We may have a winner
I made this dish for company. Everyone loved it. I may try some red peppers in it next time. Also, I put a little salsa on it after baking and it was very good. I would think the ham could be substituted with sausage bits for a different flavor. I was wondering if the flour could be substituted with almond flour?
Hi Teresa. I haven’t tried it with almond flour. Let me know how it works out for you if you try it and thanks so much for your comment. 🙂
My daughter loves it, my first quiche and turned out great!
Hi Val, want to try this, but not sure where and when to add the flour as not indicated. Ta, Tina
Hi Tina. The flour is added to the egg mixture in step #3. Hope you love it!