There are some recipes that just *feel* like home, aren’t there? The ones that bring back a flood of memories, that smell absolutely divine as they bake, and that disappear from the plate faster than you can say “seconds, please!” For me, one of those recipes is this crustless ham cheese quiche. It’s become my go-to for so many occasions, from lazy weekend brunches to quick weeknight dinners when I just don’t have the energy for anything complicated. It’s the kind of dish that makes everyone feel a little bit special, and honestly, it’s surprisingly simple to pull off, even if you’re not usually one for baking. Think of it as the ultimate comfort food hug, but without all the fuss of pastry. I first stumbled upon a version of this years ago, and since then, it’s been tweaked and perfected in my own kitchen, becoming the absolute crowd-pleaser it is today. If you love a good quiche but dread the pie crust drama, you are going to adore this crustless ham cheese quiche.
What is a ham cheese cheesy?
So, what exactly *is* a crustless ham cheese quiche? Well, the name pretty much gives it away, doesn’t it? It’s a deliciously savory egg-based bake, packed with savory ham and gooey cheese, all baked together in a pie dish without a traditional pastry crust. Think of it as a super-rich, fluffy, and flavorful egg casserole that happens to bake up beautifully and hold its shape like a dream. It’s essentially all the best parts of a classic quiche – the creamy, eggy custard, the savory fillings, the golden-brown top – minus the bottom crust. This makes it not only easier and quicker to prepare but also a fantastic option for those who might be avoiding gluten or just looking for a lighter take on a beloved dish. It’s a wonderfully adaptable recipe, perfect for breakfast, lunch, or a light dinner. My kids honestly don’t even notice the lack of crust; they’re too busy devouring the cheesy, hammy goodness inside!
Why you’ll love this recipe?
Honestly, there are so many reasons why this crustless ham cheese quiche has earned a permanent spot in my recipe rotation, and I just know you’re going to fall in love with it too. First off, let’s talk about the flavor – oh, the flavor! It’s a symphony of savory goodness. The ham adds that perfect salty bite, the cheese melts into creamy, dreamy pockets throughout, and the eggs provide a rich, custardy base that just melts in your mouth. It’s the kind of flavor combination that feels incredibly indulgent, even though the ingredients are pretty straightforward. And speaking of straightforward, the simplicity of this recipe is a game-changer. You can whip up the batter and filling in mere minutes, which is a lifesaver on busy mornings or when unexpected guests pop by. No rolling pins, no chilling dough, no soggy bottoms – just pure, unadulterated deliciousness with minimal effort. Plus, it’s remarkably budget-friendly! Using common ingredients like eggs, cheese, and ham, you get a substantial and satisfying meal without breaking the bank. I’ve tested this with various cheeses and types of ham, and it always turns out wonderfully, proving its incredible versatility. It’s perfect for breakfast, brunch, a light lunch paired with a salad, or even a simple supper. What I love most about this recipe, though, is its pure comfort factor. It’s warm, it’s filling, and it’s just downright delicious. It’s the kind of meal that makes everyone in the family happy, and that, my friends, is truly priceless.
How do you make a crustless ham cheese quiche?
Quick Overview
Making this crustless ham cheese quiche is a breeze! You’ll simply whisk together your eggs and dairy, fold in your savory fillings, pour it into a prepared baking dish, and bake until it’s puffed up and golden. The beauty is in its simplicity – no pastry to worry about, just pure, unadulterated flavor. It’s the kind of recipe that proves you don’t need a lot of fuss to create something truly spectacular. This method ensures a tender, creamy interior with a beautifully set texture every single time.
Ingredients
For the Main Batter:
Eggs: 6 large eggs. These are the backbone of our quiche, providing that essential custardy texture. Make sure they’re fresh for the best flavor and texture. I always crack them into a bowl first to make sure there are no shell bits!
Milk or Cream: 1.5 cups whole milk or half-and-half. For an ultra-rich quiche, half-and-half is your best friend. If you prefer something a little lighter, whole milk works beautifully too. I’ve even experimented with unsweetened almond milk in a pinch, and it was surprisingly creamy, though it did impart a very subtle nutty note.
Dijon Mustard: 1 tablespoon. This is my little secret weapon for adding a subtle tang and depth of flavor that really complements the ham and cheese. Don’t skip it!
Salt: 1/2 teaspoon. Adjust to your taste, especially considering how salty your ham might be.
Black Pepper: 1/4 teaspoon. Freshly ground pepper makes all the difference!
For the Filling:
Cooked Ham: 1.5 cups, diced. Use your favorite kind – leftover ham from a holiday, deli ham, or even some nice thick-cut bacon bits would work! Aim for about 1/2 inch dice so you get a good distribution in every bite.
Shredded Cheese: 1.5 cups. A sharp cheddar is classic and delicious, but feel free to mix it up! Gruyere, Monterey Jack, or even a blend of your favorites work wonders. I love a mix of cheddar and a little bit of Swiss for extra nuttiness.
Optional Add-ins: A handful of finely chopped chives, sautéed onions, or bell peppers can add another layer of flavor and texture. Just make sure any veggies are cooked and their moisture squeezed out before adding them to the batter.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an 8×8 inch baking dish with butter or cooking spray. This step is crucial to ensure your quiche doesn’t stick and comes out cleanly. I like to use a bit of butter for a subtle extra richness.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the eggs until they are well combined and slightly frothy. Then, whisk in the milk (or half-and-half), Dijon mustard, salt, and black pepper. Keep whisking until everything is smoothly incorporated. You want a uniform, pale yellow mixture.
Step 3: Mix Wet Ingredients
This step is already covered in Step 2, where we combine all the liquid ingredients and seasonings together. The key here is to whisk until everything is fully emulsified and no streaks of egg white remain visible. This ensures an even, creamy texture throughout the finished quiche.
Step 4: Combine
Gently stir the diced ham and shredded cheese into the egg mixture. If you’re adding any optional ingredients like chives or sautéed onions, this is the time to fold them in as well. Be careful not to overmix; we just want everything to be evenly distributed. Overmixing can sometimes lead to a tougher texture in the final product.
Step 5: Prepare Filling
The filling is already prepared and combined with the main batter in Step 4. We’ve got our delicious diced ham and melty cheese ready to go! If you were making a quiche with raw vegetables or meat, this is where you’d typically sauté them or pre-cook them to ensure they’re tender and their flavors are developed before going into the batter. For this recipe, everything is ready to be poured straight into the dish.
Step 6: Layer & Swirl
Pour the entire mixture into your prepared pie plate or baking dish. Give the dish a gentle shake or tap on the counter to help settle the ingredients and remove any large air bubbles. We’re not really “swirling” in this crustless version in the traditional sense, as the ingredients are already mixed throughout. The goal is an even distribution of ham and cheese.
Step 7: Bake
Place the dish in the preheated oven. Bake for 35-45 minutes, or until the quiche is set in the center and the top is golden brown and slightly puffed. To check for doneness, you can gently insert a knife near the center; it should come out clean. If the top starts browning too quickly before the center is set, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, carefully remove the quiche from the oven. Let it cool on a wire rack for at least 10-15 minutes before slicing. This resting period is crucial as it allows the quiche to finish setting, making it much easier to cut and serve without it falling apart. There’s no separate glaze for this particular recipe; the golden-brown top is your delicious finish!
Step 9: Slice & Serve
Using a sharp knife, cut the quiche into wedges. Serve warm. This crustless ham cheese quiche is fantastic on its own, but it also pairs beautifully with a side salad or some fresh fruit. Enjoy!
What to Serve It With
This crustless ham cheese quiche is so versatile, it honestly works for almost any meal of the day! For a classic **Breakfast** setting, I love pairing it with a steaming mug of my favorite coffee and perhaps a small bowl of fresh berries. It’s hearty enough to keep you going but light enough that you don’t feel weighed down. When it comes to **Brunch**, things get a little more festive! I like to serve it alongside a colorful fruit salad, maybe some crispy hash browns, and definitely a mimosa or some sparkling cider. For a lighter **Dessert** option, believe it or not, a small slice of this savory quiche can be surprisingly satisfying after a rich meal, especially if it’s been made with a slightly sharper cheese. It’s a nice change of pace. And for those **Cozy Snacks** occasions, when you just need something warm and comforting, a slice of this heated up is pure bliss. It’s perfect for a chilly afternoon with a good book. I’ve even had it as a late-night snack after the kids are in bed! My family’s favorite tradition is to have this on Sunday mornings. We often have leftover ham from Saturday night dinners, so it’s a perfect way to use it up and start the week off right. It always brings smiles to the table, and that’s what cooking is all about, right?
Top Tips for Perfecting Your Crustless Ham Cheese Quiche
Over the years, I’ve made this crustless ham cheese quiche more times than I can count, and I’ve picked up a few tricks that I think really elevate it from good to absolutely outstanding. First, when it comes to the eggs, make sure you whisk them thoroughly. You want them to be completely broken down and incorporated with the milk or cream. This is what gives you that perfectly smooth, custard-like texture instead of a rubbery bite. I’ve learned the hard way that leaving streaks of egg white can lead to an uneven cook. For the ham and cheese, I always recommend using good quality ingredients. While any cooked ham will work, a slightly more flavorful ham, like a honey-baked or a good quality deli ham, will really make the quiche sing. And for the cheese, shredding your own from a block will give you a much better melt than pre-shredded cheese, which often has anti-caking agents that can make it a bit clumpy. If you want to add vegetables like spinach or mushrooms, make sure you sauté them first and squeeze out as much moisture as possible. Nobody likes a watery quiche! I learned this after a particularly damp batch of spinach quiche once – lesson learned! Baking time can vary depending on your oven, so keep an eye on it. The edges should be set and starting to puff up, while the center should still have a slight wobble. It will continue to set as it cools. Don’t be afraid to experiment with different cheeses or add-ins like a pinch of nutmeg or a dash of hot sauce to the egg mixture for a little kick. I once accidentally added a teaspoon of smoked paprika instead of black pepper, and it gave it this wonderfully smoky depth that was surprisingly delicious! Lastly, the cooling period is non-negotiable for the best texture. Resist the urge to slice into it the moment it comes out of the oven; let it rest for at least 10-15 minutes. It makes a world of difference in how cleanly it slices and how well it holds its shape. Trust me on this one!
Storing and Reheating Tips
One of the things I love most about this crustless ham cheese quiche is how well it stores and reheats, making it a fantastic make-ahead meal. For **Room Temperature** storage, it’s best to let it cool completely first. Once cooled, you can cover it loosely with foil or plastic wrap, but I usually opt for placing it in an airtight container. It should be fine at room temperature for about two hours, but beyond that, it’s best to get it into the refrigerator to prevent any spoilage.
When it comes to **Refrigerator Storage**, this quiche is a champion. Once completely cooled, store it in an airtight container or tightly wrapped in plastic wrap. It will keep beautifully in the fridge for 3-4 days. I often make a whole quiche on a Sunday, and we’ll enjoy leftovers for lunches and breakfasts right through Wednesday. The flavors actually tend to meld together even more, making it even tastier on day two!
If you need to **Freezer Instructions**, this quiche freezes surprisingly well. Let it cool completely, then wrap it very tightly in a layer of plastic wrap followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be stored in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. For the best quality, try to freeze it before slicing, as cutting it first can sometimes affect the texture upon thawing.
For **Glaze Timing Advice**, since this recipe doesn’t have a separate glaze that needs to be applied *after* baking, we don’t have to worry about that here! The beautiful golden-brown top achieved during baking is all the “glaze” you need.
When it comes to reheating, there are a couple of options. You can reheat individual slices in the microwave for about 30-60 seconds until warmed through. For a crispier crust (or rather, a more uniformly heated exterior), reheating in a toaster oven or a regular oven at around 300°F (150°C) for 10-15 minutes is ideal. Just make sure to cover it with foil if it starts to brown too much. Whichever method you choose, it tastes almost as good as the day it was baked!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite crustless ham cheese quiche! I really hope you give this recipe a try. It’s one of those dishes that’s so comforting, so satisfying, and surprisingly easy to make, even on a hectic day. It’s the perfect example of how simple, good-quality ingredients can come together to create something truly special. Whether you’re making it for a leisurely Sunday brunch, a quick weeknight dinner, or even a potluck, I promise it’s going to be a hit. It’s a recipe that has brought so much joy to my own kitchen, and I’m so excited for you to experience that same deliciousness. If you love this, you might also enjoy my recipe for a fluffy broccoli cheddar quiche or my quick and easy spinach and feta frittata – they’re in a similar vein of delicious, easy egg dishes! I can’t wait to hear how your crustless ham cheese quiche turns out! Please leave a comment below to share your thoughts, any variations you tried, or your own family’s favorite ways to enjoy it. And if you’re sharing photos on social media, be sure to tag me – I’d love to see your creations!
Crustless Ham and Cheese Quiche
Ingredients
Main Ingredients
- 1.75 cups Diced Ham (9 oz total)
- 1 cup Chopped Steamed Broccoli Fresh or frozen
- 1 cup Grated Swiss Cheese
- 0.66 cup 2% Milk
- 0.25 cup Half and Half Cream
- 5 large Eggs
- 0.5 teaspoon Kosher Salt
- 0.125 teaspoon Ground Black Pepper
- 0.125 teaspoon Nutmeg
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Spray a pie dish or quiche pan with cooking spray.
- Evenly spread the broccoli in the dish and top it evenly with the ham.
- Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and nutmeg.
- Pour the custard into the dish and top with Swiss cheese.
- Bake for 35 to 40 minutes, until the center is set.
- Cut the quiche into 6 pieces and serve.
