Easy Crustless Ham and Cheese Quiche (Print version)
A tender, cheesy ham quiche without the crust, made in one pie dish for easy brunch, meal prep, or a light dinner.
# Ingredients:
For the quiche
01 -
Butter or nonstick spray, for greasing the dish
02 -
6 large eggs
03 -
1 cup (240 ml) half-and-half
04 -
1 teaspoon Dijon mustard
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon fine salt
07 -
1/4 teaspoon black pepper
08 -
1 cup (150 g) diced cooked ham
09 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
10 -
3 green onions, thinly sliced, divided
# Instructions:
01 -
Preheat the oven to 350F. Grease a 9-inch pie dish well with butter or nonstick spray.
02 -
Scatter the diced ham, 1 cup of the cheddar, and most of the green onions into the prepared dish. Save the remaining cheese and green onions for the top.
03 -
In a medium bowl, whisk the eggs, half-and-half, Dijon mustard, garlic powder, salt, and pepper until smooth and evenly blended.
04 -
Pour the egg mixture over the ham and cheese. Sprinkle the reserved cheddar and green onions over the surface.
05 -
Bake for 35-40 minutes, until the edges are puffed and golden and the center has a slight wobble. The center should reach 160F if checked with a thermometer.
06 -
Let the quiche rest for 10 minutes before slicing. Serve warm, room temperature, or chilled.
# Good to know:
01 -
Use a standard 9-inch pie dish for the most even bake.
02 -
Cook and drain watery vegetables before adding them to the custard.
03 -
Leftovers keep covered in the refrigerator for 3-4 days.