Crustless Ham and Cheese Quiche
Published
This crustless ham and cheese quiche is an easy, gluten-free breakfast or brunch that comes together with simple, everyday ingredients you likely already have on hand. Eggs, cream, savory ham, sautéed onion, and melty Swiss or cheddar cheese are layered into a pie dish and baked until just set and lightly golden. Skipping the crust keeps it naturally gluten-free and a bit lighter, but you still get that rich, creamy custard texture and classic quiche flavor we all love. It’s a great option for busy mornings, a relaxed weekend brunch, or even a simple weeknight dinner.
If I need a quick brunch idea, I’ll always turn to frittatas or quiches, and this crustless ham and cheese quiche makes the process even easier. There’s no crust to fuss with, just a simple mixture of eggs, cream, sautéed onion, savory ham, and plenty of melty cheese whisked together and baked until perfectly set. It’s a naturally gluten-free option that works just as well for feeding a group as it does for meal prepping breakfasts for the week. If you try it, I’d love to hear how you customize it with different cheeses or add-ins in the comments.
Gluten-Free Baking Tips
- Sauté the onion first. Cooking the ½ cup chopped onion until soft and translucent removes excess moisture, which helps prevent a watery quiche and gives you a sweeter, more balanced flavor.
- Whisk until completely smooth. Taking an extra 30 seconds to fully whisk the 5 eggs and 1 cup of cream ensures the eggs and dairy are evenly combined, so the quiche bakes up creamy and sets evenly from edge to center.
- Look for a gentle jiggle. The quiche is done when the edges are set, and the center has a slight jiggle when you nudge the pan. Baking until it’s fully firm can lead to a dry, rubbery texture.
- Let it rest before slicing. Allowing the quiche to rest for 5–10 minutes gives the custard time to finish setting, making it easier to slice cleanly and helping the flavors settle.
Crustless Ham and Cheese Quiche
Equipment
- 1 10" cast-iron skillet
Ingredients
- 5 large eggs
- 1 cup heavy cream, (240 ml)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- pinch nutmeg
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- ½ cup yellow onion, finely chopped (75g)
- 1 cup diced ham, (135g)
- 1 cup shredded Swiss or cheddar cheese, or a mix (100g)
Instructions
- Preheat the oven to 375°F. Grease a 10-inch cast-iron skillet or 9-inch pie dish with butter or nonstick spray.
- In a medium bowl, whisk together eggs, heavy cream, salt, pepper, nutmeg, and 1 tablespoon chopped parsley until smooth. Set aside.
- In a skillet over medium-low heat, heat oil and sauté onions until soft and translucent, about 4–5 minutes. Spread the cooked onions evenly over the bottom of the prepared skillet or pan.
- Add the diced ham and sprinkle ¾ cup of the cheese evenly on top.
- Pour the egg mixture over the onions, ham, and cheese. Top with the remaining cheese.
- Bake for 35–40 minutes, or until the center is just set and the top is lightly golden. Let cool for 5–10 minutes before slicing. Garnish with remaining parsley and serve warm.
Notes
- Swiss, cheddar, Gruyère, or Monterey Jack all melt well and pair nicely with ham. You can mix two kinds for more flavor.
- Cooked bacon, sausage, or even diced turkey make great substitutes. Just ensure they’re fully cooked before adding to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Ham and Cheese Quiche Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 375°F. Grease a 10-inch cast-iron skillet or 9-inch pie dish with butter or nonstick spray and set aside.
Whisk the egg mixture: In a medium bowl, whisk together 5 large eggs, 1 cup heavy cream, ½ tsp salt, ¼ tsp freshly ground black pepper, a pinch of nutmeg, and 1 tbsp of the chopped parsley until completely smooth. Set the mixture aside.
Sauté the onion: Heat 1 tbsp olive oil in a skillet over medium-low heat. Add ½ cup finely chopped yellow onion and sauté for 4–5 minutes, stirring occasionally, until soft and translucent.
Layer the fillings: Spread the cooked onions evenly over the bottom of the prepared skillet or pie dish. Sprinkle 1 cup diced ham evenly over the onions, then top with ¾ cup of the shredded Swiss or cheddar cheese.
Assemble the quiche: Pour the egg mixture evenly over the onions, ham, and cheese. Sprinkle the remaining ¼ cup of shredded cheese over the top.
Bake the quiche: Bake for 35–40 minutes, or until the edges are set, the center has a slight jiggle, and the top is lightly golden. Remove from the oven and let the quiche cool for 5–10 minutes before slicing.
Garnish and serve: Garnish with the remaining 1 tbsp chopped parsley and serve warm. Enjoy!
Serving Suggestions
I like serving this crustless ham and cheese quiche with fresh fruit salad, gluten-free bagels, or a simple green salad for an easy brunch. I also like to add something sweet to the table with gluten-free cinnamon bread or gluten-free French toast. This is a great option for holiday mornings like Easter, Christmas, or Mother’s Day since it feeds a crowd with very little effort.
Storage Instructions
Store leftover crustless ham and cheese quiche in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave in 30-second intervals until heated through, or place slices in a 350°F oven for about 10 minutes. For longer storage, let the quiche cool completely, then wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen in a 350°F oven until warmed through.
