Ham and Cheese Crustless Quiche

4.85 from 46 votes

Ham and Cheese Crustless Quiche

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!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American, French

Servings:

Calories: 310kcal

Author: Valerie Brunmeier

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

Storage and Reheating

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.

Nutrition