Savory Ham & Cheese Crustless Quiche: A Light Yet Satisfying Dish
This Savory Ham & Cheese Crustless Quiche is light, fluffy, and packed with rich flavors. Made without a crust, it’s naturally low in carbs while still delivering the creamy, cheesy goodness of a classic quiche. Perfect for breakfast, brunch, or a quick dinner, this dish is easy to prepare, reheats beautifully, and is completely customizable to your taste. Serve it warm for a comforting and satisfying meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired
Ingredients
- 6 large eggs
- 1 cup (240ml) milk (or half-and-half for a richer texture)
- ¼ cup (60ml) sour cream (optional for extra creaminess)
- 1 cup (100g) shredded cheddar cheese
- 1 cup (100g) diced ham
- ¼ cup (25g) grated Parmesan cheese
- ½ cup (50g) diced onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon butter (for greasing)
Instructions
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish with butter to prevent sticking.
2. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (or half-and-half), sour cream (if using), salt, and black pepper until smooth and well combined.
3. Add the Fillings: Stir in the diced ham, diced onion, shredded cheddar cheese, and grated Parmesan cheese until evenly distributed.
4. Pour and Bake: Pour the mixture into the greased baking dish and spread it evenly. Bake for 25–30 minutes, or until the quiche is golden brown and the center is set.
5. Let Cool & Serve: Allow the quiche to cool for a few minutes before slicing. Serve warm and enjoy!
Notes
- Make it Dairy-Free: Swap milk for almond milk or oat milk and use dairy-free cheese.
- Add Vegetables: Sautéed spinach, mushrooms, or roasted bell peppers make great additions.
- Make it Spicy: Add red pepper flakes or diced jalapeños for a kick.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F (150°C) for 10 minutes or in the microwave for 1–2 minutes.