Crustless Quiche - Ham and Cheese

Let me share my favorite Crustless Quiche recipe that's completely changed my breakfast game. I discovered this gem when trying to cut down on carbs but didn't want to give up my beloved quiche. Now it's become my go to recipe for everything from lazy Sunday brunches to meal prep. The combination of ham cheese and green onions baked in a creamy egg custard is simply heavenly and the best part? It's ready in minutes.

Why This Recipe Works Magic

This quiche has become my secret weapon in the kitchen. It's one of those wonderful dump and bake recipes that somehow always turns out perfect. I love how versatile it is you can throw in whatever ingredients need using up in your fridge. Sometimes it's breakfast sometimes it's dinner and sometimes I'll slice it thin for the most amazing sandwich filling.

What You'll Need

• Eggs: Five large eggs create that perfect custardy base I aim for.
• The Cream: I use heavy cream for pure indulgence but have discovered half cup milk works great for a lighter version.
• Ham: Pre chopped ham makes this so easy but leftover holiday ham is amazing too.
• Cheese: Two generous cups because in my kitchen there's no such thing as too much cheese.
• Green Onions: These add such fresh flavor and pretty color.
• Seasonings: Just salt and pepper keep it simple but perfect.

Let's Make It Together

Starting Our Base

First up I whisk those eggs until they're light and fluffy. Then in goes the cream or milk and our seasonings. I've learned that taking time with this step makes the smoothest most luxurious quiche.

Creating Layers

Here's my little trick I always save some of the ham cheese and onions for the top. But first most of it goes into my well buttered pie dish creating this amazing flavor base.

The Pour

When I pour that egg mixture over everything it's like watching magic happen. All those ingredients start floating and finding their perfect spots.

The Final Touch

That reserved handful of toppings creates the most beautiful golden top in the oven. And don't worry when it puffs up like a souffle then settles that's exactly what we want.

Making it a Meal

In my house this quiche rarely stands alone. I love serving it with a simple green salad dressed with just olive oil and lemon juice. Sometimes I'll turn it into the most amazing lunch by tucking a slice into a warm tortilla wrap. My daughter even loves it cold straight from the fridge for an after school snack.

My Best Tips for Success

Let me share what I've learned from making this countless times. Using cream really does make it extra special but don't worry if you're using milk just use a bit less. I always let my eggs come to room temperature for the smoothest texture. And that resting time after baking? It's essential for perfect slices every time.

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Keeping It Fresh

This quiche is a meal prepper's dream! I keep slices in an airtight container in the fridge and they stay perfect for almost a week. When I'm really planning ahead I'll cut it into portions wrap them well and pop them in the freezer. Nothing beats having a homemade breakfast ready to go on busy mornings just a quick reheat and it's like fresh from the oven.

What Makes This Recipe Special

I love how this crustless version gives us all the comfort of traditional quiche but keeps things light and simple. It's become my go to recipe when I need something reliable and delicious. The way it adapts to whatever ingredients I have on hand while always turning out delicious makes it pure kitchen magic. Even my friend who "doesn't do eggs" asks for seconds.

Making It Your Own

Over the years I've created so many variations of this recipe. Sometimes I'll swap the ham for crispy bacon or add sautéed mushrooms. My vegetarian sister loves it with spinach and feta. The possibilities are endless! Just keep the egg to liquid ratio the same and you can't go wrong. Every version seems to become someone's new favorite.

Perfect for Busy Lives

Here's why this quiche has become my ultimate meal prep solution. On Sunday I'll bake one or two cut them into portions and stock my fridge for the week ahead. For busy mornings it's a protein packed breakfast ready in seconds. I'll pack slices in lunch boxes or have them ready for a quick dinner when life gets hectic. The flavors actually get better after a day or two making it the perfect make ahead meal.

Common Questions Answered

After sharing this recipe with friends I often get asked the same questions. Yes you can definitely use milk instead of cream just remember to use less. Sticking issues? I've learned to be generous with buttering the pan. For reheating I prefer the oven for maintaining that perfect texture but when I'm in a hurry the microwave works just fine a quick 30 seconds usually does it.

More Recipes to Try

If you fall in love with this quiche like I did you might want to explore some similar recipes in your kitchen. Try making a baked frittata it's like this quiche's Italian cousin. Or if you're meal prepping those ham and cheese egg cups I make are perfect for grab and go breakfasts. Sometimes when I'm feeling fancy I'll even make a traditional quiche lorraine the buttery crust is worth the extra effort.

Why This Recipe Keeps Coming Back to My Table

Every time I make this crustless quiche I'm reminded why it's become such a staple in my kitchen. Whether I'm hosting a casual brunch serving up quick weekday breakfasts or need a reliable meal prep solution it never disappoints. The way it transforms simple ingredients into something so satisfying while keeping things light and healthy makes it truly special. And watching friends and family enjoy it knowing I've created something both delicious and nourishing that's what makes all the cooking worth it.

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Frequently Asked Questions

→ Can I use milk instead of cream?

Use half the amount of milk for proper setting. Texture will be more like frittata than custardy quiche.

→ How long does it keep?

Keeps 5 days in fridge or 3 months frozen. Reheat in microwave or oven at 350°F for 10 minutes.

→ Can I make this in muffin tins?

Makes about 10 muffin-sized quiches. Bake at same temperature for 20 minutes.

→ Why not use mozzarella?

Mozzarella lacks salt. If using it, add extra salt to egg mixture for proper seasoning.

→ How do I know it's done?

Center should barely wiggle and top should be golden. Don't overcook or it loses custardy texture.

Conclusion

Fast crustless quiche that's rich and custardy. Perfect for breakfast or brunch, keeps well for days.