This Ham and Cheese Crustless Quiche is a quick and easy recipe perfect for breakfast, brunch, or a protein-packed meal prep. Made with simple ingredients like eggs, ham, onions, and melted cheese, this no-crust quiche delivers a light and fluffy texture while staying low-carb and gluten-free. Ideal for using leftover ham, this recipe comes together fast and bakes into a golden, flavorful dish the whole family will love. Great for weeknights, gatherings, or healthy make-ahead meals.

Ingredients

1 tablespoon oil (avocado or vegetable oil)
½ cup diced white or yellow onion
1 ½ cups chopped ham (leftover ham, ham steak, or packaged cubed ham)
1 teaspoon minced garlic
8 large eggs
¾ cup whole milk (or substitute with half-and-half or heavy cream)
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup shredded Gruyère cheese
½ cup shredded sharp cheddar cheese
1 tablespoon chopped fresh chives

Instructions

Preheat your oven to 350°F (175°C). Lightly coat a 9-inch deep-dish pie plate with nonstick cooking spray and set aside.
In a large skillet, heat the oil over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until softened.
Stir in the ham and garlic, cooking for an additional 1–2 minutes, just until the ham is warmed through and the garlic is fragrant. Transfer the mixture to the prepared pie dish and spread evenly.
In a mixing bowl, whisk together the eggs, milk (or cream), Dijon mustard, salt, and pepper. Pour this mixture evenly over the ham and onions.
Sprinkle the Gruyère, cheddar, and chives over the top.
Bake for 30–40 minutes, until the quiche is golden and the center is fully set. Allow it to cool slightly before slicing into wedges.

Why You’ll Love This Recipe

This crustless quiche is quick to prepare, uses simple ingredients, and works perfectly for breakfast, brunch, lunch, or even a light dinner. It’s naturally low-carb, packed with protein, and a great way to use up leftover ham. Plus, it reheats beautifully, making it ideal for meal prep.

Tips

For a lighter texture, avoid overmixing the eggs—whisk just until combined.
Let the quiche cool for 5–10 minutes after baking to help it firm up before cutting.
If your skillet releases moisture from the onions or ham, cook a minute longer to prevent a watery quiche.
Use freshly shredded cheese for better melting and flavor.

Variations and Substitutions

Cheese: Swap Gruyère or cheddar with Swiss, mozzarella, Monterey Jack, or pepper jack.
Milk/Cream: Whole milk gives a classic texture, but half-and-half or heavy cream makes the quiche richer.
Ham: Replace with cooked bacon, turkey, chicken, or vegetarian substitutes.
Veggies: Add spinach, mushrooms, bell peppers, or broccoli—just sauté and remove moisture first.
Herbs: Use parsley, green onions, or dill in place of chives.

FAQs

Can I make this ahead?
Yes! Bake as directed, let it cool completely, then refrigerate for up to 4 days.

Can I freeze crustless quiche?
Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven.

Why is my quiche watery?
Usually from adding vegetables that release moisture. Pre-cook and drain veggies before adding.

Can I make it dairy-free?
You can use unsweetened non-dairy milk and dairy-free cheese, though the texture will be slightly different.

Serving

Serve warm or at room temperature with:

A green salad
Roasted potatoes
Fresh fruit
Toast or baguette slices

Perfect for brunch gatherings or weekday meals.

Suggestions

Add a sprinkle of paprika or black pepper on top for extra flavor.
Serve with a simple side of mixed greens tossed in lemon vinaigrette.
Make mini crustless quiches by baking the mixture in a muffin tin (reduce baking time to 15–20 minutes).