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Home » Breakfast » Ham and Cheese Crustless Quiche

Ham and Cheese Crustless Quiche

By Valerie · December 20, 2017 · Updated April 19, 2019 15 Comments

H Holidays
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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!

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A spatula lifts a piece of crustless quiche from a pie dish.

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.

Ham and Cheese Crustless Quiche in a white pie dish.

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.

An over the top shot of the quiche with a knife.

Another way I lighten this recipe up is by using whole milk instead of the heavy cream you see in most traditional quiche recipes.

You could always go with heavy cream for a richer result or meet in the middle and use half cream and half whole milk. I love compromise in cooking.

A slice of Ham and Cheese Crustless Quiche on a plate with a fork.

I always set out the hot sauce and some light sour cream for my folks here. That’s just how we do things.

A slice of quiche being lifted out of a white serving dish with a spatula.

More delicious egg-y breakfast ideas:
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

A spatula lifts a piece of crustless quiche from a pie dish.

Ham and Cheese Crustless Quiche

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!
4.6 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 324kcal
Author: Valerie Brunmeier

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup diced white or yellow onion
  • 1-1/2 cups chopped ham
  • 1 teaspoon minced garlic
  • 8 large eggs
  • 3/4 cup whole milk can use half-and-half or heavy cream
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped fresh chives

Instructions

  • Preheat oven to 375 degrees F. Coat a 9" deep-dish pie plate with non-stick cooking spray.
  • Add vegetable oil to a 12" skillet and place over MEDIUM heat. Add diced onion. Saute, 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), 1/2 teaspoon salt, 1/2 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

Calories: 324kcal | Carbohydrates: 7g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 304mg | Sodium: 823mg | Sugar: 2g
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Reader Interactions

Latest Comments
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  1. Jim C says

    October 14, 2020 at 11:56 am

    5 stars
    Excellent dish for daily breakfast. Very versatile recipe. Easy to adapt using whatever you have on hand.

    Reply
  2. Allison Blackburn says

    October 1, 2020 at 3:00 am

    5 stars
    First attempt at quiche. Super easy and delicious 😋

    Reply
  3. Kathi says

    June 14, 2020 at 2:22 pm

    5 stars
    Thank you for posting this Quiche recipe. I made one change and that was that I baked it in individual foil tart pans – since there is only me. Now I have one for tomorrow. It was delicious. Thank so much.

    Reply
  4. Rebecca Coovert says

    March 8, 2020 at 6:48 pm

    I made this following the recipe as is and it was delicious. The whole family enjoyed it. Now to make some up for the freezer. It’s a great way to use up my extra ham. Thank you for posting it.

    Reply
  5. Wm. F. Brandel says

    April 23, 2019 at 2:09 pm

    Hi Valerie
    Thanks for the recipe
    Just finished up the left th over Easter ham.
    Also added an Olaha red orange pepper.
    For a fast cleanup I sauteed everything in a
    9″ copper fry pan; thenpoured egg mixture over
    top and placed whole thing in the oven.
    It turned out great and I had a no stick cleanup.

    Reply
  6. Martha Kreider says

    March 31, 2019 at 9:24 am

    3 stars
    Sorry, I forgot to rate it today in my comments,

    Reply
  7. Martha Kreider says

    March 31, 2019 at 9:23 am

    Made this today and it was an “ok” dish, however, it definitely needs something added to liven it up. I used 2 cups of ham and a cup of both types of cheese. My honey said if he had ordered this in a restaurant he would not order it again. Any suggestions?

    Reply
    • Pam Sanders says

      August 4, 2019 at 5:46 pm

      I used hot pepper flakes on ham in skillet and pepper jack cheese! It was delicious!!!

      Reply
  8. Mary says

    March 27, 2019 at 2:59 pm

    5 stars
    I love that you included the calories, protein, etc. What a great healthy recipe!

    Reply
  9. Vicki says

    March 24, 2019 at 2:56 pm

    Can this recipe be made the night before and cooked in the morning?

    Reply
    • Valerie says

      March 24, 2019 at 3:22 pm

      Hi Vicki. I don’t think it would hurt it one bit to rest in the refrigerator overnight. Just be sure to allow for extra baking time since it will be chilled going into the oven. Please let me know how it works out for you. 🙂

      Reply
  10. Kay says

    March 21, 2019 at 7:30 pm

    I’ve yet to make any of your recipes (I hate cooking) but I love reading your blog. You’re very witty.

    Reply
    • Valerie says

      March 22, 2019 at 3:11 pm

      Well, that’s just awesome. Thank you, Kay! I hope I can inspire you to get in the kitchen one of these days 🙂

      Reply
  11. Sue Sexton says

    December 6, 2018 at 11:26 am

    Hi there! Can’t wait to make for Christmas
    morning! Can I use a spring form pan, or
    will mixture be too thin and leak out?

    Reply
    • Wilfrid Chandler says

      October 13, 2020 at 11:39 pm

      It will leak.

      Reply

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Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

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