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Home Quick and Easy

Crustless Quiche – Ham and Cheese

By:Nagi
Published:7 Sep '20Updated:25 Sep '20
237 Comments
Recipe v Video v Dozer v

Crustless quiche is everything you know and love about classic quiches – minus the carbs! While you can put almost anything in it, this ultra easy ham and cheese crustless quiche takes less than 5 minutes to get in the oven, and smells just like Quiche Lorraine.

Keeps perfectly for days, serve it as is, stuff into soft rolls or wraps, crispy burrito style!

Crustless Quiche in a pie pan, fresh out of the oven

Crustless Quiche

If you were to drop round on any given day, there’d likely be some version of crustless quiche in my fridge. This, along with Baked Frittata, are two of my most used fridge clean out recipes because they’re both terrific quick dump-and-bake recipes.

This does take 30 minutes or so to bake. But with pre chopped ham and a bag of shredded cheese, it takes less than 5 minutes to get into the oven – and it smells like a Quiche Lorraine when it’s baking!

Add to that the shelf life – it keeps perfectly for up to 5 days in the fridge. Serve it sliced like a quiche OR stuffed into soft rolls, or rolled up into flatbreads or tortillas then pan fried until crispy, burrito style. (Yes, I realise that defeats the “low carb” pitch for this recipe!😂)

Crustless Quiche Ham and Cheese Burrito

Close up of slice of Crustless Quiche

What goes in Crustless Quiche

Here’s what you need for this quick ham and cheese quiche: eggs, cream OR milk, ham, cheese and green onions.

Ingredients in Crustless Quiche - Ham and Cheese

Cream vs Milk

Cream gives it a more luscious, custardy texture like everybody’s favourite Quiche Lorraine. Milk gives it a frittata texture – still quite custardy as long as you don’t overcook it, but it doesn’t have the same luxurious mouthfeel you can only get from cream!

If using milk, we need to reduce the amount of liquid used because eggs can’t hold as much milk as it can cream.

Use your adds ins of choice!

This recipe is more of a formula than actual recipe. Essentially, whisk together 5 eggs and 1 cup of cream OR 1/2 cup of milk, salt and pepper.

Then pour that into a greased pie tin with ~ 2 cups of whatever add-ins you want (I’ve used ham, cheese and green onions) and bake for 30 minutes until puffed and golden.

I do recommend that part of those 2 cups of add-ins includes cheese!


How to make Crustless Quiche

Here’s how I make Crustless Quiche:

How to make Crustless Quiche - Ham and Cheese

  1. Whisk together the eggs, cream or milk, salt and pepper;

  2. Put most of the ham, cheese and green onions into a greased pie tin – we hold some back for topping so you get some bits on the surface which looks nice (love the golden cheese crust and browned bits of ham!);

  3. Pour in all the egg mixture;

  4. Scatter with remaining ham, cheese and onions;

  5. Bake 30 – 35 minutes until golden and puffed;

  6. Rest 5 minutes then slice!

Note: there is major deflation. So don’t get too excited when you see how puffy it is straight out of the oven. See?

Showing deflation of Crustless Quiche - Ham and Cheese

But don’t worry. Deflation in height doesn’t result in deflation of tastiness! 😂

Pie tin with Crustless Quiche - Ham and Cheese

Crustless Quiche on a plate with a side salad

How I serve Crustless Quiche

Being the low-carb, easier version of Quiche Lorraine, it would be a wonderful brunch option with a side salad – choose from this ever increasing collection of Vegetable Sides! For a very simple salad, toss any leafy greens or fresh raw vegetables with my Everyday Salad Dressing, and for a show off option, try this Leafy Apple Salad with Candied Walnuts or this Strawberry Spinach Salad (it is Fabulous with a capital “F”!).

But, as depicted and mentioned above, my favourite way is to make sandwiches and burritos out of crustless quiche. Or just piled on toast. It’s fabulously delicious, cheesy, salty and filling too. Big bonus that it keeps for 5 days and freezes fabulously! – Nagi x


Watch how to make it

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Close up of slice of crustless quiche

Crustless Quiche - Ham and Cheese

Author: Nagi
Prep: 5 minutes mins
Cook: 35 minutes mins
Breakfast, Brunch
Western
4.96 from 74 votes
Servings6 - 8
Tap or hover to scale
Print
Recipe video above. Tastes like Quiche Lorraine, minus the carbs and a load of prep time. Buy pre chopped ham and pre shredded cheese, and you'll get this in the oven in 5 minutes flat! Excellent breakfast or brunch that keeps for days, serve slices like quiche OR stuff into rolls, make burritos! (see in post for photo)

Ingredients

  • 5 large eggs (~50 - 55g / 2oz each)
  • 1 cup cream , heavy/thickened (halve if subbing milk, Note 1)
  • 1/4 tsp salt (Note 2)
  • 1/2 tsp black pepper
  • 100g/ 3.5 oz ham , diced
  • 1 cup shredded cheese (anything that melts except mozzarella, Note 3)
  • 1 green onion , sliced

Instructions

  • Preheat oven to 180°C/350°F. Grease with butter or spray a 22.5cm / 9" pie dish (Note 4)
  • Whisk eggs, cream, salt and pepper.
  • Scatter most of the ham, cheese and green onion in the pie pan.
  • Pour in egg mixture. Top with remaining ham, cheese and green onion.
  • Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
  • Remove from oven, rest 5 minutes and watch it deflate!
  • Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)

Recipe Notes:

1. Cream v milk - cream will yield a more luxurious custardy texture like traditional quiche (such as this Quiche Lorraine). Milk will give it a texture like frittata. Both delicious!
If using milk however, to halve the quantity because eggs can't hold as much milk as it can cream (the quiche won't set properly if you use 1 cup milk).
Low fat cream works fine (use same quantity as full fat cream).
2. Salt - don't need much, ham and cheese is salty. Don't get greedy with ham - it can make the quiche too salty (first hand experience!).
3. Cheese - mozzarella doesn't have much salt in it so if you only have mozzarella, add a pinch of extra salt into the egg mixture.
4. Pie pans come in all sorts of sizes, I like using a 22.5cm / 9" standard pie tin because it bakes well in this - larger ones tend to sag more in centre and cook less evenly. If using a larger pie tin, scale the recipe up slightly (click on servings and slide up). 
20cm/8" square pan - use recipe scaler (click on ingredients and slide) to increase eggs to 7 eggs. Grease the pan well, then make per recipe. Bake 40 minutes.
Muffin tins - it will probably fill 10 muffin holes. 20 minutes at the same temp. OR use this Frittata Muffins recipe (made using milk), switch fillings with this ham and cheese.
5. Storage - keeps 5 days in the fridge, freezer 3 months (cool, wrap, airtight container. Thaw then reheat in microwave or covered in oven 180C/350F for 10 minutes (for full quiche, a slice will be less).
6. Nutrition per serving, assuming 6 slices.

Nutrition Information:

Calories: 264cal (13%)Carbohydrates: 2g (1%)Protein: 13g (26%)Fat: 23g (35%)Saturated Fat: 13g (81%)Cholesterol: 214mg (71%)Sodium: 499mg (22%)Potassium: 95mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 927IU (19%)Vitamin C: 1mg (1%)Calcium: 141mg (14%)Iron: 1mg (6%)
Keywords: crustless quiche, easy quiche
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

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237 Comments

  1. Vicky says

    December 1, 2023 at 10:08 am

    5 stars
    This recipe is incredibly delicious, I find myself making it at least once every two weeks. Thank you!

    How would I go about doubling this, for larger groups?

    Reply
  2. Anita says

    November 29, 2023 at 3:20 pm

    5 stars
    Its the 2nd time I’ve made this now and its a fantastic, quick recipe for a last minute meal. I’ve added other fridge draw contents and left over roasted vegetables and its been a hit both times. Its a bit of regular now for us – empty nesters and tragic lawn bowlers, who are suprisingly and happily, time poor.

    Reply
  3. ET says

    November 25, 2023 at 8:35 am

    Anxiously waiting for the cookbooks

    Reply
  4. Heather says

    November 13, 2023 at 9:47 pm

    4 stars
    Made this tonight. Quick, easy and delish. We must have very hearty appetites as this fed 4, no way it would serve 6 – 8 imo.

    Reply
  5. Genevieve says

    September 25, 2023 at 2:16 am

    5 stars
    Omg I just made this quiche this morning and me and my fiancé both thought it was AMAZING! Perfect recipe!!! I tried to lighten it up and used half cream, half whole milk. Just like the footnotes said, it was fluffy and perfect. Definitely making this again!

    Reply
  6. Mignon says

    September 24, 2023 at 8:10 pm

    Hi Nagi, if you added a bit of baking powder to the recipe do you think it would prevent the sagging or change the flavour at all?

    Reply
  7. Nerida White says

    September 23, 2023 at 6:26 pm

    Can this be cooked in air fryer? Any suggestions welcome.

    Reply
  8. Marcia says

    September 16, 2023 at 7:42 am

    5 stars
    Cream vs. milk? I used 3/4 c. of half and half–worked fine!

    Reply
  9. Petra Niclasen says

    August 31, 2023 at 11:54 am

    5 stars
    I used 5 duck eggs and a 300gm tub of full fat sour cream as that’s what I had. Delicious. This recipe will become a staple in our household. Thank you.

    Reply
  10. Vivienne Simmons says

    August 19, 2023 at 3:36 am

    Hello Leigh, Will you please elaborate on your 2022 posting? If the quiche recipe calls for 2 cups of cream, how much milk and how much mayonnaise would you use as a substitution? I found a recommendation to use 3 parts milk and 1 part melted butter as a substitute. It turned out OK but was a bit greasy. I’m interested in any suggestions as one of my family members cannot tolerate cream.

    Reply
    • Vivienne Simmons says

      August 20, 2023 at 5:37 am

      In case anyone would like to know, I had to make a ‘special dietary needs’ quiche lorraine so I decided to try out Leigh’s idea of replacing the cream with a whole milk and mayonnaise mixture. Of course, I used Nagi’s wonderful quiche lorraine recipe (my favourite) but replaced the cream with a mixture of 300 ml whole milk and 3 TB mayonnaise. I also used larger eggs (67-68 g each). I nervously waited to see if the custard would set, and it did and it was deliciously indistinguishable from a heavy cream custard.
      I made a lucky guess that 3 TBS of mayonnaise would do the trick but, in case anyone decides to try this, I don’t think it would hurt to add an extra TBS if you’re nervious about it. Hope it works as well for you as it did for me.

      Reply
      • Vivienne Simmons says

        August 20, 2023 at 5:40 am

        Forgot to say that I used full fat mayonnaise (my go-to is Helman’s Real Mayonnaise),

        Reply
  11. Kim says

    June 21, 2023 at 8:05 pm

    Can we use a glass pie dish Nagi?
    If yes, does it increase the cooking time?

    Reply
    • Marcia says

      October 13, 2023 at 8:19 am

      5 stars
      I use glass pie pans and leave all instructions the same. As with any recipe, you just eyeball it.

      Reply
  12. Avi Halberthal says

    May 10, 2023 at 6:47 pm

    Can i replace ham with leaks?

    Reply
  13. Robin Rawson says

    April 30, 2023 at 5:33 pm

    5 stars
    This recipe is now a staple in our house – making it again tonight for dinner tomorrow. Great recipe thanks

    Reply
  14. Cara says

    April 26, 2023 at 5:33 pm

    I made this & the kids & hubby fought over the last slice!! 🤣 Will def be making this on the regular,

    Reply
  15. Med says

    April 21, 2023 at 9:44 am

    I make this all the time for my roommates and myself! Usually, I tend to use some seasoned salt instead of salt and pepper, and I’ve become a pescatarian since I’ve started making this, so I just use peas instead of ham now, but the rest of the recipe I follow as written, and it hasn’t failed me even once. All my roommates like it, and it’s also easy to scale up so we have enough for leftovers for breakfast the next day, since it reheats nicely! No complaints here.

    Reply
  16. Carole says

    March 20, 2023 at 11:31 pm

    Hi Nagi, would I be able to use creme fraiche instead of cream and would it be same quantity.

    P.S Loving your book as much as I do the website ☺

    Reply
  17. Julie Hock says

    March 18, 2023 at 8:40 pm

    4 stars
    As intended this is a quick cake to make, with a very good flavour and texture.

    Reply
  18. Brigette says

    March 4, 2023 at 2:05 pm

    That note of you about not cheating and getting greedy with the ham? Hilarious!

    I did that once with your delicious Quiche Lorraine and felt very stupid afterwards. Of course you know best!

    Reply
  19. Shelley H says

    March 4, 2023 at 8:07 am

    5 stars
    Made this using some plant-based cream (supermarket freebie) as it was all I had, smoked cheddar, ham and green onions, YUM! It’s delicious!

    Reply
  20. Bunnie says

    March 1, 2023 at 10:47 am

    5 stars
    Sauteed 6 pieces of diced bacon and also sauteed 6 sliced mushrooms. Shredded sharp white cheddar cheese. This Quiche was absolutely delicious Will make many times Give your recipe a 10

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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