If you love cozy, savory breakfasts but don’t want the fuss of rolling out a crust, this crustless ham and cheese quiche will become a staple in your kitchen. It’s light, fluffy, packed with protein, and wonderfully versatile, the kind of dish you can whip up on a slow weekend morning or prep ahead for busy weekdays. The mix of tender ham, melty cheese, and fresh veggies bakes into a golden, custardy slice that feels comforting without being heavy. And the best part? It’s naturally keto-friendly and incredibly easy to make.
Step-by-Step Instructions
1. Get your dish ready.
Preheat your oven to 375°F (190°C) and lightly grease a pie dish or shallow baking dish so nothing sticks later.
2. Prep the fillings.
Chop the ham, grate the zucchini, and finely dice the onion. This keeps everything evenly distributed and ensures every bite is flavorful.
3. Make the egg mixture.
Whisk together the eggs, cream, mustard, and seasonings until the mixture is smooth and well blended. This creates the fluffy, custard-like texture a good quiche needs.
4. Add the fillings.
Stir the ham, zucchini, onion, and cheese right into the egg mixture. Make sure everything is mixed evenly so you don’t end up with all the fillings sinking to the bottom.
5. Pour and bake.
Pour the mixture into your prepared dish and spread it out evenly. Bake for 40–50 minutes, or until the center is set and the top is beautifully golden.
6. Slice and enjoy.
Let the quiche cool for a few minutes so it sets fully, then slice and serve warm.
Tips for the Best Crustless Quiche
- Remove moisture from the zucchini. A quick squeeze in a paper towel keeps the quiche from becoming watery.
- Switch up the cheese. Swiss, Gruyere, Monterey Jack, any good melting cheese adds its own personality.
- Load up the veggies. Spinach, mushrooms, bell peppers, or even broccoli florets work well.
- Add a little heat. A pinch of chili flakes or cayenne gives it a gentle kick.
- Perfect for meal prep. This quiche reheats beautifully and stays fresh in the fridge for several days.
FAQ
1. Can I make this ahead of time?
Yes! Bake it, chill it, and store it in the fridge for up to three days. Reheat slices in the microwave or oven.
2. Can I freeze crustless quiche?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge before reheating.
3. Do I have to use ham?
Not at all. Turkey, bacon, sausage, or even a fully vegetarian version works great.
4. Why did my quiche come out watery?
Most likely from excess moisture in the zucchini or veggies. Always squeeze them out before adding.
5. What should I serve with it?
It pairs perfectly with a simple green salad, sliced tomatoes, fresh fruit, or roasted potatoes (if not keeping it keto).
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or similar-sized baking dish. Calories: Approx. 350
Protein: 25g
Carbs: 8g
Fat: 25g
Ingredients
Instructions
Dice the cooked ham, shred the zucchini, finely chop the onion, and shred the cheddar cheese.
In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, Italian seasoning, salt, and pepper until well combined.
Add the diced ham, shredded zucchini, chopped onion, and shredded cheddar cheese to the egg mixture.
Gently mix everything together until all ingredients are evenly distributed.
Pour the mixture into the greased pie dish, ensuring an even distribution of ingredients.
Place the dish in the preheated oven and bake for approximately 40-50 minutes, or until the quiche is set in the center and the top is golden brown.
Allow the crustless quiche to cool for a few minutes before slicing and serving.Nutrition