This low-carb crustless ham and cheese quiche makes a fantastic breakfast or brunch. The recipe is perfect for sharing with the family or for weekly meal prep. I’ll show you how using the right ratio of dairy-to-eggs creates a creamy custard filling.
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Are you looking for a low-carb and keto-friendly meal to start your day? This delicious crustless ham and cheese quiche is a simple and easy dish to whip up. You still get the smooth and creamy custard, but without the dense, buttery shell. Although, if you are craving the flaky crust, then give my classic quiche a try.
Inspiration for this recipe came from a Denver-style omelet, where cubes of ham, cheddar cheese, and green onions make each bite burst with flavor. Just chop, sprinkle, and pour! Let the oven do the hard work, creating a puffy souffle-like texture. Plus, this recipe is perfect for meal prep. Just reheat and enjoy a quick meal.
Make the custard filling
To create a similar tender and smooth texture as traditional custard filling, I use equal amounts of heavy cream and whole milk. The higher amount of milkfat prevents the egg proteins from binding so tightly together as they heat up and thicken. Not using all cream prevents the filling from tasting too rich.
You can use half-and-half as a substitute, but it will be slightly lower in fat level. The absence of a flour crust requires more whole eggs to be used for a slightly firmer texture and sliceable structure. Season with salt, pepper, and nutmeg, then whisk the egg mixture together until combined.
Recipe Resources
Ingredient Guides
The Different Types of Eggs & Sizes
Ingredient Guides
Types of Bacon
Health Notes
5 Health Benefits of Eggs
Meat selection
I prefer ham steak, cut into small ¼-inch cubes. This size prevents the pieces from being too heavy and sinking to the bottom of the pan. It gives lovely little bursts of savory flavor. You can also use slices of Canadian bacon or deli meat. I also like to use leftover ham when I make a large roast in my slow cooker. It’s an easy way to transform the pieces into a beautiful new dish.
Cheese selection
Sharp cheddar is the way to go. This type of cheese has a nice tangy, aged flavor that adds a nice dimension to the egg custard. The shreds melt down to infuse all the ingredients together. Other options are Swiss, low-moisture mozzarella, gruyere often used in quiche lorraine, or a mixture of varieties.
Layer the ingredients
Use a greased 9-inch pie plate for easy release. The custard will puff up slightly but not enough to run over the edge, which means you can fill it near the top of a more shallow pie dish. To ensure that each slice gets even amounts of ingredients, layer them in the following order.
Half of the cheese goes down first, then green onions, ham, and pepper. Then more onions and cheese are sandwiched on top. Pour the egg mixture in slowly so gravity can disperse it between the crevices and the bottom. Use a fork to move the ingredients around a bit to make sure the liquid settles.
Baking the quiche
To create a delicate souffle-like texture, bake at a moderate 350-degrees. This temperature prevents the edges from cooking too quickly and becoming rubbery while the center is still raw. The process takes about 30 to 35 minutes for the eggs to coagulate, creating a smooth and solidified slice.
I find that about 190 to 195-degrees in the center of the custard is the perfect endpoint. Even though it’s tempting to dig right in, let the quiche cool on a wire rack for about 5 to 10 minutes to allow for carryover cooking.
Serve this with
- Wedge salad
- Caprese salad
- Garden salad with balsamic vinaigrette
Recipe Science
Add milk-fat for a smoother and tender texture
You could skip adding cream or milk altogether. However, you’ll end up with a rubbery and dry quiche texture. Whole eggs start to curdle and pack together to create curds around 144ºF (62ºC), just like scrambled eggs. This process happens quickly, and any residual heat can turn soft curds into bouncy bites. Adding in milkfat from dairy products creates a buffer, preventing the egg proteins from bonding too tightly together and squeezing out moisture for a dry consistency.
Crustless Ham and Cheese Quiche
Ingredients
- 1 cup grated cheddar cheese, packed
- ¼ cup thinly sliced green onions, or chives
- 1 ½ cup diced ham steak, cut into ¼-inch pieces
- ½ cup red bell pepper, ¼-inch dice
- 5 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Set the oven rack in the middle position. Preheat to 350°F (177°C).
- Grease a 9-inch pie dish with baking spray or brush with olive oil.
- Evenly sprinkle half of the cheese and green onions into the dish. Top with all of the ham and red bell pepper, followed by the remaining green onion, then cheese.
- In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg. Slowly pour the egg mixture into the pie dish, allowing it to settle around the ingredients and the bottom. Use a fork to move the ingredients to help the custard settle. Sprinkle the surface with black pepper.
- Bake the quiche on top of a sheet pan in the middle of the oven until the surface is lightly golden brown, the center is just set, and the edges slightly puffy, about 30 to 35 minutes. The temperature should be about 190 to 195ºF (88 to 91ºC) in the center and about 195 to 200ºF (91 to 93ºC) on the edges.
- Cool on a wire rack for 5 to 10 minutes before serving. Slice or cool completely, cover, and refrigerate to serve the next day.
Notes
- Storing: Store pieces in an airtight container for up to 7 days. To freeze, Individually wrap the slices, then store them in a resealable bag for up to 30 days.
- Reheating: Reheat individual slices in the microwave in 15 to 30 seconds intervals on high power until warmed through.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Linda says
I need to double the recipe 2x’s. Do I use a 9×13 pan? How long do I cook it? Thank you
Jessica Gavin says
You can double the recipe and add to a 9X13 pan. The quiche will be taller, so it make take a few more minutes. I would check after 30 to 35 minutes, then add more time in 5 minute increments, until the temperature reaches about 190 to 195ºF in the center and about 195 to 200ºF on the edges.
Linda says
Thank you
Sandy says
There was no way this could be done in 35 minutes. It took an hour to get the center to set. Delicious, tho
Teresa says
Made this quiche yesterday. Followed the recipe except used all coffee cream instead of whipping cream and whole milk. It was perfect and delicious. Served with salad with balsamic vinaigrette. Delicious and have enough leftovers to enjoy later
Jessica Gavin says
Thrilled to hear that you enjoyed the quiche recipe, Teresa!
Twila Taylor says
This is the second time I have made this & loved it both times, as well as my family. We had it for dinner both times. Thanks so much for the recipe!!
Jessica Gavin says
Whoo-hoo! You’re welcome, Twila!
Linda S says
This looks amazing. I can’t wait to make it. Could you substitute shallots for the green onions? Should I sauté the shallots before adding them? Thanks for all your great recipes and cooking tips!
Jessica Gavin says
Yes! I would definitely saute the shallot before you use them. If you’ve already got the pot heated, you can also saute the red bell peppers and ham for extra flavor.
Carol Simon says
Made this tonight and followed the recipe exactly. It was delicious, but VERY watery. What do you suggest?
Jessica Gavin says
Thanks for you’re feedback, Caral! You could saute the ham and bell peppers to remove some of the moisture. Another option is to reduce the milk to 1/4 cup. Let me know how it goes!
Carol E Simon says
Thank you! Will try that
Connie says
This was the best quiche I have ever eaten. The texture was so delicate and light. Cannot wait to make another one with ingredients that need to be used at the end of the week. Thanks for sharing such an awesome recipe.
Jessica Gavin says
Whoo-hoo! You’re welcome Connie. Thrilled to hear that you enjoyed the quiche recipe.
Connie says
This will be perfect for Sunday brunch. I love that you added what the temperature should be. Thanks so much for sharing so many wonderful recipes. I enjoy reading your blog so much. Thanks again.
Jessica Gavin says
You’re welcome, Connie! Let me know how Sunday brunch goes, would love to hear your feedback on the quiche recipe.
RAMYA says
WILL BE MAKING THIS SOON WITH FEW SUBS PERFECT FOR MY AFTER OFFICE MEALS WILL DM YOU IF I MAKE THIS AND LET YOU KNOW HOW IT GOES THANKS RAMYA