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!
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!)
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.
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:
- Whisk together the eggs, cream or milk, salt and pepper;
- 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!);
- Pour in all the egg mixture;
- Scatter with remaining ham, cheese and onions;
- Bake 30 – 35 minutes until golden and puffed;
- 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?
But don’t worry. Deflation in height doesn’t result in deflation of tastiness!
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
Crustless Quiche – Ham and Cheese
- 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
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!)
If using milk, need to halve the quantity because eggs can’t hold as much milk as it can eggs (the quiche won’t set properly if you use 1 cup egg).
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.
More quiche and frittata type things
(With and without the carbs!)
Life of Dozer
Walk time. He isn’t subtle, is he??
And when he gave up waiting….