Crustless Ham and Cheese Quiche

I grew up thinking quiche was one of those fancy dishes you only ordered at brunch spots or bought frozen from the grocery store. The whole pie crust thing always seemed like too much work for a weeknight dinner.

Then I discovered crustless quiche, and it changed everything. Without the crust, you’re basically making a savory custard that comes together in about ten minutes of prep time. No rolling out dough, no blind baking, no stress. You just whisk together eggs and cream, toss in whatever cheese and meat you have on hand, and let the oven do its thing. This ham and cheese version has become my go-to when I need something easy that still feels like a real meal.

What Kind of Cheese Should I Use?

Pretty much any cheese that melts well will work great in this quiche, so feel free to use whatever you have on hand. Cheddar is a classic choice that gives you that nice sharp flavor, while Swiss or Gruyere will give you a more mild, nutty taste. You could also go with Monterey Jack for something creamier, or even mix a couple of cheeses together for more depth of flavor. The one cheese I’d skip is mozzarella – it tends to get a bit rubbery and doesn’t have much flavor on its own, so you’re better off with something that has more personality.

Options for Substitutions

This quiche is really forgiving when it comes to swapping ingredients around:

• Heavy cream: You can use half-and-half, whole milk, or even a mix of milk and sour cream. If using regular milk, cut the amount in half (so ½ cup) to keep the right egg-to-liquid ratio, otherwise your quiche might not set properly.
• Ham: Swap in cooked bacon, diced turkey, cooked sausage, or even leftover rotisserie chicken. You can also go vegetarian by using sautéed mushrooms or roasted vegetables instead.
• Cheese: Cheddar, gruyere, Swiss, or monterey jack all work great here. The recipe suggests avoiding mozzarella since it doesn’t add much flavor, but feel free to mix different cheeses together for more depth.
• Green onion: Regular yellow or white onion works fine – just sauté it first for a few minutes to soften it. You could also use chives, leeks, or skip the onion altogether if that’s not your thing.
• Eggs: Eggs are the base of this quiche, so you really can’t substitute them. They’re what makes the quiche set and gives it that classic texture.

Watch Out for These Mistakes While Baking

The biggest mistake with crustless quiche is overbaking, which turns your eggs rubbery and dry – pull it from the oven when the center still has a slight jiggle, as it will continue cooking from residual heat during the resting period.

Another common error is skipping the greasing step or not greasing thoroughly enough, which makes serving a nightmare since the eggs will stick to the dish – use butter or cooking spray and make sure to coat the sides well, not just the bottom.

Don’t dump all your fillings in at once without spreading them evenly, or you’ll end up with clumps of ham and cheese in some bites and plain egg in others – layer them as directed for consistent flavor throughout.

Finally, resist the urge to slice into it immediately after baking, as letting it rest for those 5 minutes allows the eggs to set properly and prevents your quiche from falling apart on the plate.

What to Serve With Crustless Ham and Cheese Quiche?

This quiche is filling enough to be a complete meal, but I love serving it with a simple side salad dressed with a light vinaigrette to balance out the richness. A fruit salad with berries and melon is another great option, especially for brunch when you want something fresh and sweet alongside the savory quiche. If you’re feeding a crowd for breakfast or brunch, add some crispy bacon or breakfast sausage on the side, along with buttered toast or English muffins. For a lighter lunch, pair a slice with roasted asparagus or sautéed spinach to round out the plate.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to hang out together. It’s perfect for grabbing a quick breakfast or lunch throughout the week.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. This is great for meal prep since you can just grab a slice whenever you need it.

Reheat: Warm it up in the microwave for about 60-90 seconds, or pop it in a 350°F oven for 10-15 minutes if you want to crisp up the edges a bit. From frozen, just add an extra minute or two to the microwave time, or thaw it in the fridge overnight first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 55-65 g
• Fat: 90-105 g
• Carbohydrates: 7-10 g

Ingredients

• 1 green onion (thinly sliced)
• 1/4 tsp salt
• 1 cup shredded cheese (I use sharp cheddar)
• 1/2 tsp black pepper
• 3.5 oz ham (diced into 1/4-inch pieces)
• 5 large eggs (room temperature for best texture)
• 1 cup heavy cream

Step 1: Prepare the Oven and Dish

Preheat your oven to 350°F (180°C).

While it heats, generously grease a 9-inch pie dish or similar-sized baking dish with butter or cooking spray, making sure to coat the bottom and sides evenly.

This prevents the quiche from sticking and helps it release cleanly after baking.

Step 2: Prepare the Filling Ingredients

• 3.5 oz ham
• 1 green onion
• 1 cup shredded cheese

While the oven preheats, dice the ham into 1/4-inch pieces, thinly slice the green onion (both white and light green parts), and shred the cheese if using a block.

Having everything prepped and ready ensures smooth assembly and prevents the egg mixture from sitting too long before baking.

I like to keep the ham pieces consistent in size so they cook evenly throughout the quiche.

Step 3: Create the Egg Custard Base

• 5 large eggs
• 1 cup heavy cream
• 1/4 tsp salt
• 1/2 tsp black pepper

In a large mixing bowl, whisk together the room-temperature eggs, heavy cream, salt, and black pepper until well combined and smooth.

Room-temperature eggs blend more smoothly and create a silkier texture in the finished quiche.

Whisk for about 1-2 minutes until the mixture is uniform and slightly frothy.

Step 4: Assemble and Bake the Quiche

• ham, cheese, and green onion from Step 2
• egg custard mixture from Step 3

Scatter about two-thirds of the diced ham, shredded cheese, and sliced green onion evenly across the bottom of the prepared pie dish.

Pour the egg custard mixture from Step 3 over the filling, then sprinkle the remaining ham, cheese, and green onion on top.

This layering technique ensures the toppings won’t all sink to the bottom—the final layer stays visible and adds a nice finished appearance.

Step 5: Bake Until Set and Golden

Place the quiche in the preheated 350°F oven and bake for 35-40 minutes.

The quiche is done when the top is golden brown and the center is almost firm but still has a slight jiggle when gently shaken—it will continue cooking slightly as it cools.

I find the residual heat will finish setting the center perfectly during the resting period, so don’t overbake or it will become rubbery.

Step 6: Rest and Serve

Remove the quiche from the oven and let it rest at room temperature for 5 minutes.

This resting period allows the custard to set completely and makes slicing cleaner.

Cut into wedges and serve warm or at room temperature.

Crustless Ham and Cheese Quiche

Delicious Crustless Ham and Cheese Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1225 kcal

Ingredients

  

• 1 green onion (thinly sliced)
• 1/4 tsp salt
• 1 cup shredded cheese (I use sharp cheddar)
• 1/2 tsp black pepper
• 3.5 oz ham (diced into 1/4-inch pieces)
• 5 large eggs (room temperature for best texture)
• 1 cup heavy cream

Instructions

 

• Preheat your oven to 350°F (180°C). While it heats, generously grease a 9-inch pie dish or similar-sized baking dish with butter or cooking spray, making sure to coat the bottom and sides evenly. This prevents the quiche from sticking and helps it release cleanly after baking.
• While the oven preheats, dice the ham into 1/4-inch pieces, thinly slice the green onion (both white and light green parts), and shred the cheese if using a block. Having everything prepped and ready ensures smooth assembly and prevents the egg mixture from sitting too long before baking. I like to keep the ham pieces consistent in size so they cook evenly throughout the quiche.
• In a large mixing bowl, whisk together the room-temperature eggs, heavy cream, salt, and black pepper until well combined and smooth. Room-temperature eggs blend more smoothly and create a silkier texture in the finished quiche. Whisk for about 1-2 minutes until the mixture is uniform and slightly frothy.
• Scatter about two-thirds of the diced ham, shredded cheese, and sliced green onion evenly across the bottom of the prepared pie dish. Pour the egg custard mixture from Step 3 over the filling, then sprinkle the remaining ham, cheese, and green onion on top. This layering technique ensures the toppings won't all sink to the bottom—the final layer stays visible and adds a nice finished appearance.
• Place the quiche in the preheated 350°F oven and bake for 35-40 minutes. The quiche is done when the top is golden brown and the center is almost firm but still has a slight jiggle when gently shaken—it will continue cooking slightly as it cools. I find the residual heat will finish setting the center perfectly during the resting period, so don't overbake or it will become rubbery.
• Remove the quiche from the oven and let it rest at room temperature for 5 minutes. This resting period allows the custard to set completely and makes slicing cleaner. Cut into wedges and serve warm or at room temperature.