This low-carb Crustless Ham and Cheese Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)! Made with a leftover ham or ham steak, broccoli and Swiss Cheese.
Crustless Ham and Cheese Quiche
This quiche is keto, gluten-free and easy to make! Add a salad on the side and it’s the perfect light meal. Of course, you can use any cheese you wish here, or leave the ham out like I did in this Crustless Broccoli and Cheddar Quiche. If you want a quiche with crust, you may also like this Spinach and Ricotta Quiche and this Chicken Quiche which are so popular on my site.
I created this recipe with leftover Easter ham in mind. Since it’s low-carb and uses no crust, I’ve added a little light cream to give the eggs more of a creamier custard texture, as most quiches have rather than a spongier baked egg texture like a frittata.
Ham and Cheese Quiche Variations:
- You can swap the ham for bacon or sausage.
- Any cheese would work great here. Try this with mozzarella cheese, Gruyere or cheddar cheese in place of Swiss.
- You can swap more milk in place of the half & half cream, but the texture won’t be as creamy, it will have a spongier texture.
- Make them in individual ramekins in place of one large pie dish.
- If you wish to use a crust, follow the directions for this recipe using a deeper pie dish, and use less broccoli.
- Refrigerate 3 to 4 days. Reheat in the microwave or oven.
How To Make Crustless Quiche
Leftover Ham Recipes:
- Ham Bone Soup with Potatoes and Cabbage
- Leftover Ham Fried Cauliflower Rice
- Veggie Ham Egg and Cheese Bake
- 16 Bean Soup with Ham and Kale
- Pressure Cooker Split Pea Soup with Ham
Ingredients
- cooking spray
- 1 3/4 cups diced ham steak or leftover ham, 9 oz
- 1 cup chopped steamed broccoli, fresh or frozen
- 1 cup fresh grated Swiss cheese
- 2/3 cup 2% milk
- 1/4 cup half & half cream
- 5 large eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- pinch of nutmeg
Instructions
- Preheat the to 350F degrees. Spray a pie dish with oil.
- 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 the nutmeg.
- Pour the custard into the dish and top with Swiss Cheese.
- Bake 35 to 40 minutes, until the center is set.
- Cut the quiche into 6 pieces and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Categories:
Photo credit: Jess Larson
Can I do this with turkey sausage? Not a big ham eater.
Sure.
Can this be prepared the night before and then baked in the morning?
So delicious! I substituted the broccoli for 1 cup of frozen mixed veggies and added mild cheddar cheese instead of swiss. Definitely making it again!
Can I make this one day ahead?
I’m curious if I can add a water bathe under and purée the ingredients to make it ok for a pureed/soft diet? Would the water bath underneath require more time or more heat and would pureeing all ingredients cause any issues? Thank you.Â
Has anyone tried this with crabmeat? If so , how much?
While I’m certain this is delicious, a crustless quiche is not a quiche…. it’s a fritatta! So why not just use the correct nomenclature?
I think frittata is Started on the stove and then moved into the oven?
I think the difference is that quiche contains milk or cream, while frittata is just eggs, meat, and veggies.Â
This was pretty good but I felt there was too much ham. I liked it but did not go over very well with my family. Will not make again. Sorry.
Delicious!! I didn’t miss the crust at all. I used almond milk instead of regular, and cheddar instead of Swiss. Took a little bit longer to cook than the recipe says, but it was totally worth the wait!Â
Can you freeze this?
I made this for breakfast with sliced banana and fresh strawberries. Excellent! I will be making it again. Thanks, Gina!
Not sure how your points were calculated. I calculated every ingredient and came up with 6.92 points (now blue plan) and that is cutting it into 8 slices. Still making it but if I make again I will look for a lower calorie cheese.
OMG!!  This was so simple and one of the best recipes from Gina.  My other favorite is her red enchiladas.  I would give 10 stars if I could.  I usually don’t make any changes. I will admit I did here, so I did not follow the recipe exactly.  My husband is not a big fan of broccoli and I didn’t have any, so I substituted fresh spinach.  I used about 1/3 of a bag. I also did not have 2%milk, but read from other posts to substitute 1% buttermilk.  Those were the only changes.  It was excellent. Now my husband wants it every couple of days.  Definitely a keeper.
I made this and it was in the oven for over 1.5 hours and the center was still jiggly. I cut into the middle to one investigate because my hungry family was getting impatient. It was all watery underneath the quiche and it was spongy and undercooked.Â
I put it back for another 30 minutes and the middle was still undercooked but the cheese around the sides started burning.Â
I’m not sure what happened. I followed the recipe to a T.Â
I’ll admit that sometimes my oven takes a little longer, like 5-10 minutes longer to bake things. But 2 hours and still not cooked?Â
Not sure, this is a quiche so the texture is creamier than a frittata but this always works for me!
Did you put in the ingredients to the recipe builder or the nutrition info? If you put the nutrition info into the calculator it’s going to come up higher because it’s counting the calories for the zero-point foods. I put it in the recipe builder for Green and it came out to 6.
Wonderful! I needed to cook longer, but I shaved off a couple points even! Made with egg whites and almond milk brings it to 3 points a slice! Great taste and would have been nice a fluffly if I had left it for an hour rather than 40 minutes.
So yummy! Â I add a piece of whole wheat toast and fresh mixed berries and – voila! Â All the food groups in one meal!
I’ve made this a few times and it’s excellent! You can sauté the broccoli in a pan with a splash of water until it turns bright green. I use a combination of cheeses because we don’t like Swiss. You can use cheddar, Parmesan, or provolone whatever you have on hand
I love this recipe. I have made it two weeks in a row now. I typically don’t like crust less quiche as it doesn’t typically fill me up and can taste blah. This one is creamy, hearty and keeps well throughout the week.
Delicious, made this quiche this morning, I didn’t have any milk, used all cream,. Served with home grown Honeydew melon – definitely a recipe keeper to put in my collected recipe books that I started in 1964.
Could you use egg beaters instead of the eggs?
I used egg whites out of a carton and it turned out fine (just needed to cook longer than I did and I think it would have been better)