Crustless Quiche - Ham and Cheese
User Reviews
4.9
Crustless Quiche - Ham and Cheese
Description
Crustless Quiche - Ham and Cheese is made by mixing eggs with heavy cream to create a custard base that sets tenderly in the oven. Diced ham and melting cheese, scattered within and on top, add saltiness and texture, while green onions introduce a fresh note. Baked in a greased 9-inch pie dish, it is cooked until golden and only slightly wobbly in the center to maintain a creamy consistency. The absence of a crust focuses the flavor on the filling while making it easier to prepare and lighter.
The quiche delivers a smooth, custard-like bite with pockets of ham and melted cheese, creating a satisfying balance of savory richness and gentle creaminess. Baking time and pan size influence texture, with a smaller pan yielding a slightly taller quiche. Once baked, it rests briefly to settle before serving.
This dish is adaptable for different meals: cut into six pieces for brunch with salad or vegetables, or sliced and wrapped into soft rolls or burritos, even pan-fried afterward to crisp the exterior. Substituting milk for cream changes the texture toward a firmer, frittata-like dish if preferred.
Choosing a 9-inch pie pan helps achieve even cooking and presentation. Using moderate salt levels prevents oversalting given ham and cheese's natural saltiness. The quiche stores well in the fridge for several days and can be frozen for extended storage, reheated gently to preserve texture.
Ingredients
- 5 egg ~50 - 55g / 2oz each, large
- 1 cup cream , heavy/thickened (halve if subbing milk, Note 1)
- 1/4 tsp salt (Note 2)
- 1/2 tsp black pepper
- 100g/ 3.5 oz ham , diced
- 1 cup cheese anything that melts except mozzarella, Note 3, shredded
- 1 green onion , sliced
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced). Grease a 22.5cm / 9" pie dish with butter or spray lightly with oil. (Note 4)
- Whisk eggs, cream, salt and pepper.
- Scatter most of the ham, cheese and green onion in the pie pan.
- Pour in egg mixture. Top with remaining ham, cheese and green onion.
- Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
- Remove from oven, rest 5 minutes and watch it deflate!
- Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)
Notes
- Using cream instead of milk creates a softer, custardy texture similar to traditional quiche; milk yields a firmer, frittata-like result.
- Reduce cream quantity by half if substituting with milk to ensure proper set.
- Limit added salt because ham and cheese provide ample saltiness.
- Use a 9-inch (22.5cm) pie dish for even baking; adjust recipe amounts for different pan sizes to prevent sagging or undercooking.
- Store refrigerated quiche for up to 5 days, or freeze up to 3 months; reheat covered at 180°C (350°F) for 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264cal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 214mg | 71% |
| Sodium | 499mg | 21% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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