This Ham and Cheese Crustless Quiche is not only easy to make, it’s also a little easier on the waistline than traditional quiche. Plus, it’s a great way to use up leftover holiday ham!
Looking for more ways to use leftover ham? You’ll love my Ham Salad and Ham Fried Rice.
I love me some quiche, but after indulging in all the decadent treats during holidays and special occasions, I think it’s best to leave the pie crust to the pies and go crustless with the quiche. It’s an easy way to lighten things up without skimping on flavor.
Eliminating the crust doesn’t just save on fat, carbs, and calories, it 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
Ingredient Notes
- 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!
- Onion: You can use either diced white onion or yellow onion.
- Dairy: Keep it light and use whole milk. For a richer result, substitute half-and-half, heavy cream or use a combination.
- Dijon mustard: Dijon is a great flavor booster for egg dishes and natural complement to the ham.
- Seasoning: Just a little salt and freshly ground black pepper is all you need.
- Cheese: Shredded Gruyere cheese and sharp cheddar cheese is a delicious combo!
- Fresh herbs: Fresh chopped chives do a lot to brighten up the recipe and add mild onion flavor.
- Oil: My neutral oil of choice these days is avocado oil. Any cooking oil you like to use will work.
How to Make Ham and Cheese Crustless Quiche
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Sauté the onion in oil in a large skillet 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 quiche pan or pie dish and spread it out evenly.
- In a large mixing bowl, whisk together the eggs, milk (or cream), Dijon, salt, and pepper.
- Pour the egg mixture over the ham and onions in the pie plate. Sprinkle the cheese and chives evenly over the top and bake in a preheated 350 degrees F oven for about 30 minutes or until golden brown and completely set in the center.
Storage and Reheating Tips
Refrigerate: Once the quiche has cooled, store it in an airtight container in the refrigerator for up to 3 to 4 days. Reheat slices in the microwave covered with a damp paper towel. Heat for 30 to 60 seconds, or just until warmed through.
Freeze: You can freeze leftover quiche for up to 1 to 2 months. Wrap individual slices in plastic wrap and then in aluminum foil or a freezer-safe bag to prevent freezer burn. Thaw the quiche in the refrigerator overnight before reheating.
Serving Suggestions
This easy quiche is delicious served with a simple green salad tossed with with Apple Cider Vinaigrette or my Fruit Salad with Sweet Lime Dressing. A batch of Oven Roasted Breakfast Potatoes is a dleicious way to round out this meal.
I always set out the hot sauce and some light sour cream for my folks here. That’s just how we do things.
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- Caramelized Onion Tart | Valerie’s Kitchen
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- Green Chile Egg Casserole | Crazy for Crust
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- Browse my entire collection of breakfast and brunch recipes for more ideas!
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Ham and Cheese Crustless Quiche
Ingredients
- 1 tablespoon oil, like avocado oil or vegetable oil
- ½ cup diced white or yellow onion
- 1 ½ cups chopped ham, use leftover ham, a ham steak, or packaged cubed ham
- 1 teaspoon minced garlic
- 8 large eggs
- ¾ cup whole milk, can use half-and-half or heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup shredded Gruyere cheese
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon chopped fresh chives
Instructions
- Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie plate with nonstick cooking spray and set it aside.
- Heat the oil in a 12-inch skillet over MEDIUM heat. Add the diced onion and cook, stirring occasionally, for about 3 minutes or until softened. Add the ham and garlic to the skillet and cook, stirring, for just another minute or two or until the ham is warmed through and the garlic is fragrant. Spoon the mixture into the prepared pie dish and spread it out evenly. Set it aside.
- In a large mixing bowl, whisk together the eggs, milk (or cream), Dijon, salt, and pepper. Pour the egg mixture over the ham and onions in the pie plate. Sprinkle the Gruyere, cheddar, and chives evenly over the top.
- Bake for 30 to 40 minutes, until golden brown and completely set in the center. Cool slightly before cutting it into wedges.
Notes
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
This turned out amazing! I followed the recipe and instructions as stated, and it did not disappoint. I highly recommend trying this.
Excellent dish for daily breakfast. Very versatile recipe. Easy to adapt using whatever you have on hand.
First attempt at quiche. Super easy and delicious 😋
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.
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.
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.
Sorry, I forgot to rate it today in my comments,
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?
I used hot pepper flakes on ham in skillet and pepper jack cheese! It was delicious!!!
I love that you included the calories, protein, etc. What a great healthy recipe!
Can this recipe be made the night before and cooked in the morning?
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. 🙂
I’ve yet to make any of your recipes (I hate cooking) but I love reading your blog. You’re very witty.
Well, that’s just awesome. Thank you, Kay! I hope I can inspire you to get in the kitchen one of these days 🙂
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?
It will leak.