Ham and Cheese Crustless Quiche Recipe
| | | | |

Ham and Cheese Crustless Quiche

Print Friendly, PDF & Email

Do you know what I’ve been craving? A nice and delicious quiche. For the holidays, I always make a quiche that the whole family will enjoy. Since the holidays are looking a little different these days, I especially wanted to make something that all of my readers can enjoy with their immediate household. This Ham and Cheese Crustless Quiche will hit the spot! It’s savory and full of healthy stuff that your taste buds will love!

If this is your first time making quiche, I have a few tips for you to keep in mind. Crustless quiche is my favorite because it doesn’t take as long to make as regular quiche, but it is equally delicious. One of my favorite tips for making this quiche is to grease the pan that you are using, this will keep it from sticking! Follow along as I show you how to make this special meal that will feed your family really well!

Ham and Cheese Crustless Quiche

Kitchen Items You May Need:

French Toast Casserole Recipe by Tiffany

Ham and Cheese Crustless Quiche

If You Don’t Have Cheese

You may think that quiche is something that only fancy people make, but that isn’t true. It’s actually a very budget-friendly meal. Of course, you can make it for breakfast, lunch, or dinner and it’s a fantastic meal option. Pick up eggs the next time they are on sale! The ingredients are also interchangeable, so if you don’t have cheese, ham, or broccoli, use what you have on hand that you like in combination!

Read More of My Articles  How To Clean And Maintain Your Cast Iron Cookware

Step One

Preheat the oven to 350 degrees.

Quiche Ingredients

Step Two

Grease a 9-inch baking dish with non-stick cooking spray.

Ham and Cheese Crustless Quiche Recipe

Step Three

In the baking dish, toss together gruyere cheese, ham, and broccoli. In a mixing bowl, whisk together eggs, milk, and seasonings.

Combine the ingredients

Step Four

Pour mixture over ham and gently move ham and cheese until the egg mixture is evenly distributed. Bake for 45 minutes or until the eggs are completely set. Remove from the oven and allow the quiche to rest for 5 minutes before slicing and serving.

Ham and Cheese Crustless Quiche Recipe

Finished Product-Ham and Cheese Crustless Quiche

Isn’t the end result amazing? You can enjoy this quiche by itself or with sides. I always make a cup of coffee to enjoy with my Ham and Cheese Crustless Quiche.

Ham and Cheese Crustless Quiche Recipe

Ham and Cheese Crustless Quiche Recipe

5 from 4 votes
Ham and Cheese Crustless Quiche Recipe
Ham and Cheese Crustless Quiche
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Breakfast
Cuisine: American
Servings: 6 people
Author: Linda Loosli
  • 6 eggs
  • 1/4 cup of milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 3/4 cup shredded Gruyere cheese (or your favorite cheese)
  • 1 cup ham, finely chopped
  • 3 cups coarsley chopped fresh broccoli
  1. Preheat the oven to 350 degrees. Grease a 9-inch baking dish with non-stick cooking spray. In the baking dish, toss together gruyere cheese, ham, and broccoli. In a mixing bowl, whisk together eggs, milk, and seasonings. Pour mixture over ham and gently move ham and cheese until the egg mixture is evenly distributed. Bake for 45 minutes or until the eggs are completely set. Remove from the oven and allow the quiche to rest for 5 minutes before slicing and serving.

What can I serve with a quiche?

As I mentioned before, I do love serving this quiche by itself, but you can also serve it with a fruit or alongside other breakfast items. You can’t go wrong making pancakes, sausage, or even French toast. This quiche is super filling! It’s also a great option to take along to different potlucks and family gatherings.

Read More of My Articles  20 Reasons Why We Need Aluminum Foil

Can I serve a quiche cold?

If you enjoy eating your food items cold, YES you can serve this quiche cold. Of course, that is a matter of preference. Some people enjoy their quiche cold and for others, they need it to be piping hot. What type of person are you?

How do I store a quiche?

You can store the quiche in the fridge for 3-5 days. Just make sure it is covered with Saran Wrap or aluminum foil. I like to wrap it twice to make sure it stays as fresh as possible while it’s being stored in the fridge.

Can I freeze this after baking it?

When I make a quiche, I always make two. They are easily freezable and make for a simple dish when you don’t want to cook. Again, make sure you double wrap it to keep it fresh! Lay it flat in the freezer. Pull out of the freezer when you are ready to warm it back up! I always cook my quiche before I freeze it.

Ham and Cheese Crustless Quiche

There you have it. This is the easiest recipe for the best Ham and Cheese Crustless Quiche that you can find. Pour yourself a nice hot cup of coffee and enjoy this recipe. You can even pass it down to your kids and grandkids. I think it’s important to teach other generations how to cook and this recipe is always a good start.

Final Word

I can’t wait to try this quiche with different variations. It’s so important that we eat our veggies and also get the protein we all need. Keep in mind that eggs are a great way to get your much-needed protein. Let me know if you decide to make this quiche and what you thought about it. I plan on making this on Christmas Eve to enjoy with Mark. May God Bless this World, Linda.

Similar Posts


  1. 5 stars
    As someone that cannot have gluten I really appreciate you creating this crustless recipe. It looks absolutely delicious!

          1. Do love my Instant Pot beans! So easy, so fast. I think we’re having beef stew today. Not sure yet.

  2. 5 stars
    I love quiche! I’ve never seen crustless. I’m gonna make this soon. Thank you so much for this recipe, Linda.

  3. Linda,
    You might want to make a slight change. In the recipe print version, the title says “Hand and Cheese Crustless Quiche.” I don’t think I want to eat a hand. ROFLOL!!!

  4. Thank you–I’m going to try this one out! (Might have to wait until my chickens start laying again…)

    Here’s one I use, also crustless–two of the “quiche muffins” make a good, filling breakfast, and virtually no carbs!


    • 2 packages frozen chopped spinach (10 oz. each)—or the equivalent out of the garden, cooked and chopped
    • 1-2 dozen eggs (egg substitute is supposed to work, but I like real food)
    • 1 ½ to 2 cups shredded cheese (I like ¾ cheddar, ¼ Parmesan, sometimes a few spoonfuls of cottage cheese too; reduced-fat cheese works OK if you wish)
    • 1-3 large onions, diced fine
    • ½ to 1 cup diced meat (kielbasa, ham, sausage, bacon, etc.) Will work fine without meat if you prefer vegetarian.
    • (optional) ¼ to 1/2 cup diced bell peppers (any color); sliced leeks; broccoli; etc.
    • (optional) a few drops to a dash of hot sauce or Worcestershire sauce
    • Salt and pepper to taste (about a heaping teaspoon each)

    1. Thaw the spinach, squeeze out excess liquid (this is the only fussily messy step) and “fluff” it into a large bowl.
    2. Cook or brown the meat if necessary.
    3. Combine all ingredients in a large bowl. Stir together well.
    4. Line two-three 12-cup muffin pans with baking cups (re-usable silicon baking cups are best; foil is OK; paper also works fine, is cheaper, and they’ll compost afterwards). For foil and paper cups–Spray the cups with cooking spray (you’ll regret it if you miss this step—very hard to peel even the foil ones off cleanly otherwise!); not necessary if using silicon cups.
    5. Divide evenly among the muffin cups (leave 1/4 to 1/2 inch head space to avoid run-over as they bake). Bake at 350 F for 40 minutes, until a knife inserted in the center comes out clean and edges are just beginning to brown. (I bake for 30 minutes, then swap pans on the racks due to the peculiarities of my oven; bake 10 min. more, then turn off and let cool down in oven overnight.)
    6. Silicon cups can be removed as soon as quiches are cooled enough to handle; foil or paper cups may be left on.

    Makes 30-40.

    • Note that you can adjust the egg amount to what your hens are producing. The more eggs, the more tender and quiche-like these are; the minimum egg amount results in a “chewier” version. The only upper limit is what will fill your baking cups without overflowing!
    • You can easily vary the ingredients with whatever cheeses, vegetables, and/or meats you enjoy.
    • Quiches can be frozen, then heated as wanted—easiest to remove the foil or paper baking cups after thawing and before heating (of course it’s a must if they are foil and you’re microwaving).

    1. Had not thought about kielbasa. Have some in fridge, will be making that this morning. I always use Half n Half instead of milk, and quiche requires Worcestershire and a pinch of nutmeg for me, traditionalist. Sometimes I like to use leftover brown rice pressed into the pie pan for a crust too. Safeway had these cool individual quiche/pie pans about six inches across with fluted edges. It was buy two, get one free, so I grabbed three. They look pretty with or without crust. Thanks for the recipe. Have a Merry Christmas all. If you have Netflix, check out: “The man who invented Christmas”. Watched it last night and cried, great movie about Sickens.

      1. Hi Marcelle, I looked at my Netflix and I can’t find it. I will do a little more searching. I love Christmas shows. Oh, those pans sound so cute! Life is so good! I need to try the Worcestshire Sauce in mine! Great tip! Linda

          1. Ok, just made it using: 1 cup each of beef kielbasa, Swiss cheese, spinach, 1 green onion fine-sliced, 6 eggs mixed with 1 tbsp flour, 1 tsp Worcestershire, pinch each salt-pepper-nutmeg, and 1/2 cup Half n Half. Mixed all solids tog and split between the two individual 6″ plates, then poured the egg mix over the top. Think maybe 5 eggs and 1/3 cup cream next time. Had enough egg mix left to pour over cheddar and bacon in a 6 oz custard cup.

          2. Hi Marcelle, oh my gosh, wow, wow, wow! I swear I will be having quiche three times a week now!! It’s so funny because just about any meat or veggie works! YUMMY! Linda

  5. 5 stars
    This looks sooo delicious!! I’m making it this weekend 🙂 Thank you sooo much for sharing a gluten-free quiche!! Can’t wait to try it!! I love your recipes!!❤️

  6. 5 stars
    My wife makes this, sometimes using fresh spinach or bok choi from our garden. It’s delicious! She makes the best crusts for pies and quiches I’ve ever tasted, but we both prefer this crustless version because it’s so much easier and faster.

    I wonder if it would be good with fresh, chopped snow peas? I’m only wondering that because right now our garden is producing snow peas faster than I can eat them. (I’m blanching, vacuum sealing and freezing bags full right now). Tonight’s dinner is ham, yams and snow peas, tomorrow’s is chicken fried rice and snow peas. My fresh salads are loaded with snow peas–you get the idea. It’s a hard job, eating all these sweet snow peas but somebody has to do it.

    1. Hi Ray, oh my gosh, the snow peas! You are rocking your garden! I have got to do Bok Choi next year!! I have spinach and lettuce right now. Having a garden is the thing ever!! Linda

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating