Ham and Cheese Crustless Quiche

For the quiche

• 8 large eggs
• 1 cup milk
• ½ cup heavy cream
• 1½ cups cooked ham, diced
• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons chopped fresh parsley or green onions, optional

You can absolutely adjust the cheese and seasonings to suit your taste.

What Kind of Ham Should You Use?

Almost any cooked ham will work.

Leftover baked ham is fantastic, but diced deli ham, ham steak, or leftover holiday ham can all be used.

If your ham is particularly salty, you may want to reduce the added salt.

That's one of the nice things about this recipe—you don't need perfect ingredients to make a delicious quiche.

Tools You’ll Need

Keep the kitchen equipment simple:

• 9-inch pie dish or similar baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Spatula
• Cooking spray or butter for greasing the dish

That's it!

No pastry cutter. No rolling pin. No food processor.

I told you this one was easy!

Ingredient Substitutions and Additions

This quiche is wonderfully flexible.

Change the cheese

Cheddar is classic, but you can substitute or combine it with:

• Swiss
• Monterey Jack
• Gruyère
• Colby
• Pepper Jack
• Provolone

A little Parmesan can also add a lovely salty, nutty flavor.

Add vegetables

Want to sneak some vegetables into breakfast?

Try:

• Spinach
• Broccoli
• Bell peppers
• Mushrooms
• Diced tomatoes
• Green onions
• Asparagus

Just make sure vegetables with a lot of moisture are cooked and drained first.

Otherwise, you may end up with a watery quiche.

Make it spicy

Add a pinch of red pepper flakes or a little diced jalapeño.

Pepper Jack cheese is another delicious way to add some heat.

Use different meat

Don't have ham?

Cooked bacon or breakfast sausage can work beautifully.

You can also leave the meat out altogether for a vegetarian version.

How to Make Ham and Cheese Crustless Quiche

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C).

Grease a 9-inch pie dish or similar baking dish well with butter or cooking spray.

A well-greased dish makes serving much easier.

Step 2: Prepare the ham

Cut the cooked ham into small, bite-sized pieces.

If your ham is very moist, pat it dry with a paper towel.

You don't want excess liquid finding its way into the egg mixture.

Step 3: Whisk the eggs

Crack the eggs into a large mixing bowl.

Whisk until the yolks and whites are completely combined.

Add the milk and heavy cream and whisk again until smooth.

Step 4: Season the mixture

Add the salt, black pepper, and garlic powder.

Give everything another good whisk.

Don't be shy with the pepper—it helps balance the richness of the cheese and ham.

Step 5: Add the ham and cheese

Stir the diced ham and shredded cheeses into the egg mixture.

If you're using parsley or green onions, add those now as well.

Give everything a gentle stir so the ingredients are evenly distributed.

Step 6: Pour into the baking dish

Pour the mixture into your prepared baking dish.

Use a spatula to make sure the ham and cheese are spread relatively evenly.

Step 7: Bake

Place the dish in the preheated oven.

Bake for approximately 35–45 minutes, or until the center is set and the top is lightly golden.

The middle should have a slight jiggle when you gently move the dish, but it shouldn't look liquid.

Step 8: Let it rest

This step is easy to skip when you're hungry.

Don't!

Let the quiche rest for about 5–10 minutes before slicing.

This gives the eggs time to finish setting and makes the slices much easier to serve.

Step 9: Slice and serve

Cut into wedges and serve warm.

A little fresh parsley or sliced green onion on top makes it look extra pretty.

And there you have it!

A beautiful, cheesy, crustless quiche with hardly any effort.

Tips for the Best Crustless Quiche

Don't overbake it

Overbaking is the quickest way to turn a tender quiche into a rubbery one.

Start checking toward the lower end of the suggested baking time.

Drain watery vegetables

If you're adding mushrooms, spinach, zucchini, or other moisture-rich vegetables, cook them first and squeeze or drain away excess liquid.

Use freshly shredded cheese

Pre-shredded cheese is convenient, but freshly shredded cheese usually melts more smoothly.

Dice the ham fairly small

Small pieces distribute throughout the quiche so you get ham in almost every bite.

Let it rest

Give the quiche several minutes after baking before cutting.

It will be easier to slice and the texture will be more settled.

Don't overcrowd the filling

It's tempting to keep adding ham, cheese, vegetables, and everything else in the refrigerator!

But too many additions can interfere with the egg-to-filling ratio.

Keep the filling balanced for the creamiest result.

What to Serve With Ham and Cheese Crustless Quiche

This quiche is filling enough to stand on its own, but a few simple sides turn it into a complete meal.

For breakfast

Serve it with:

• Fresh berries
• Orange slices
• Melon
• Toast
• Fresh fruit salad
• Roasted breakfast potatoes

For brunch

Try it with:

• Green salad
• Fresh fruit
• Croissants
• Muffins
• Roasted asparagus
• Fresh coffee

For lunch or dinner

Pair it with:

• Mixed green salad
• Tomato salad
• Roasted vegetables
• Steamed broccoli
• Crusty bread

I especially love a warm slice of quiche with a crisp green salad.

The combination is simple but so satisfying!

Can You Make Crustless Quiche Ahead of Time?

Absolutely.

That's one of the reasons I love this recipe.

Bake the quiche according to the recipe, let it cool, cover it, and refrigerate it.

When you're ready to eat, reheat individual slices in the microwave or warm larger portions in the oven.

It's an excellent breakfast meal-prep recipe because you can make it once and have breakfast ready for several days.

How to Store Ham and Cheese Crustless Quiche

Let the quiche cool before storing it.

Cover the baking dish tightly or transfer individual slices to an airtight container.

Refrigerate for up to 3–4 days.

For best texture, reheat gently rather than blasting it at very high heat.

Can You Freeze Crustless Quiche?

Yes!

Let the baked quiche cool completely, then wrap individual slices tightly and place them in a freezer-safe container or bag.

Freeze for up to 2–3 months for best quality.

Thaw overnight in the refrigerator and reheat until warmed through.

Individual slices are especially convenient because you can take out exactly what you need.

General Recipe Information

Prep time: 10–15 minutes
Cook time: 35–45 minutes
Resting time: 5–10 minutes
Total time: About 55–70 minutes
Servings: 6
Category: Breakfast, brunch, lunch
Cuisine: American-inspired
Method: Baked

Frequently Asked Questions

Why is my crustless quiche watery?

The most common reason is excess moisture from ingredients such as vegetables. Cook and drain watery vegetables before adding them.

Overbaking can also affect the texture, so remove the quiche once the center is just set.

Why did my quiche puff up in the oven?

That's completely normal!

Eggs expand as they heat, so the quiche may puff up during baking. It will usually settle as it cools.

Can I use only milk instead of heavy cream?

Yes. The quiche will still work, although using some cream gives the filling a richer, more luxurious texture.

Can I make this quiche without ham?

Absolutely.

Simply replace the ham with additional vegetables or another cooked protein, or make a simple cheese-and-herb crustless quiche.

Can I use leftover Christmas ham?

Definitely!

This is one of my favorite ways to use leftover ham after a holiday meal.

Can I add spinach?

Yes. Fresh spinach should be cooked first and squeezed or drained well before adding it to the filling.

Frozen spinach works too, but make sure it is thoroughly thawed and squeezed dry.

How do I know when crustless quiche is done?

The edges should be set and lightly golden, while the center should be set with only a slight jiggle.

If the middle still looks liquid, it needs more time.

Can I make mini crustless quiches?

Yes. Divide the mixture among greased muffin cups and reduce the baking time. Begin checking them early because smaller portions cook much faster.

Conclusion

This Ham and Cheese Crustless Quiche is exactly the kind of recipe I want in my kitchen: easy, flexible, comforting, and delicious.

There’s no crust to make, no complicated technique, and no long list of ingredients.

Just fluffy eggs, savory ham, plenty of cheese, a few seasonings, and the oven.

Whether you're making breakfast for the family, preparing brunch for friends, using up leftover ham, or simply looking for an easy dinner, this recipe has you covered.

And that golden, cheesy top?

That's the part everyone fights over!

If you make this Ham and Cheese Crustless Quiche, I'd love to hear what you think. Leave a review and share a photo on Pinterest so other home cooks can see your delicious creation!

More Easy Breakfast Recipes to Try

If you enjoyed this easy quiche, here are a few more breakfast favorites to add to your list:

• Classic Ham and Cheese Omelet
• Cheesy Breakfast Casserole
• Easy Sausage and Egg Breakfast Casserole
• Spinach and Cheese Frittata
• Bacon and Egg Muffins
• Easy Breakfast Potato Casserole
• Make-Ahead Breakfast Casserole

Nutrition Information

Approximate nutrition per serving, based on 6 servings.

• Calories: 360
• Protein: 25g
• Carbohydrates: 4g
• Fat: 27g
• Saturated fat: 13g
• Fiber: 0g
• Sugar: 2g
• Sodium: 850mg

Nutrition will vary depending on the type of ham, cheese, dairy, and other ingredients used.