Description
This Crustless Quiche – Ham and Cheese is a simple, savory dish perfect for breakfast, brunch, or a light meal. Featuring a creamy custard base enriched with diced ham, melty cheese, and fresh green onions, this quiche is baked to a golden perfection without the need for a crust, making it a lighter but equally delicious alternative to traditional quiche.
Ingredients
Scale
Egg Mixture
- 5 large eggs (approx. 50-55g / 2oz each)
- 1 cup heavy cream or thickened cream (halve if substituting milk)
- 1/4 tsp salt
- 1/2 tsp black pepper
Fillings
- 100g (3.5 oz) ham, diced
- 1 cup shredded cheese (any cheese that melts well except mozzarella)
- 1 green onion, sliced
Other
- Butter or cooking spray for greasing the pie dish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Grease a 22.5cm (9-inch) pie dish lightly with butter or cooking spray to prevent sticking.
- Mix Egg Base: In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and smooth to form the custard base.
- Add Fillings to Dish: Scatter most of the diced ham, shredded cheese, and sliced green onion evenly over the bottom of the prepared pie dish.
- Pour Egg Mixture: Carefully pour the egg and cream mixture over the ham, cheese, and onions in the dish. Top off with the remaining ham, cheese, and green onion for a layered look and extra flavor on top.
- Bake the Quiche: Place in the oven and bake for approximately 35 minutes. The quiche is done when the top is golden and the center just barely wobbles when you gently shake the dish. Avoid overbaking to maintain a creamy, custardy texture.
- Rest and Set: Remove the quiche from the oven and let it rest for 5 minutes; during this time, it will deflate slightly and set perfectly for slicing.
- Serve: Slice and serve warm alongside a simple side salad. Alternatively, you can stuff it into soft rolls or wrap pieces into burritos for a convenient meal option, optionally pan-frying afterward to add a crispy finish.
Notes
- Note 1: Heavy cream can be halved in quantity if substituted with milk, but cream provides a richer texture.
- Note 2: Adjust salt to taste, especially if your cheese or ham is already salty.
- Note 3: Use cheeses that melt well such as cheddar, Swiss, or Gruyère to ensure a creamy filling; avoid mozzarella as it doesn’t melt as well in quiche.
- Note 4: Greasing the pie dish thoroughly helps prevent sticking and makes removal easier.
