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Crustless Ham and Cheese Quiche

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In my quest to be economical and not waste any of my expensive, sugar-free ham I have tried my best to get really creative! Okay, Crustless Ham and Cheese Quiche may not be the next “big thing” but sticking to my gluten-free, keto diet was foremost in my mind. That meant no sandwiches, breakfast burritos, etc.

a white pie plate on a blue and white striped napkin, with one slice of crustless ham and cheese quiche removed and a serving fork in the void

This quiche is light, delicious, super easy to prepare and I give you permission to make your with a crust if you so desire. I’m totally cool like that. I would never force my crazy ideas or opinions on anyone, I am all about free will and letting people make their own decisions!

crustless ham and cheese quiche baked in a white pie plate with one slice removed and a serving fork in it's place

How to make Crustless Ham and Cheese Quiche:

Preheat oven to 350 degrees. Grease a pie plate with coconut oil, or spray with cooking spray.

Sprinkle the cooked, chopped broccoli evenly across the bottom of the pie plate.

Steamed Broccoli in the bottom of a shite pie plate

Then top with the chopped ham.

diced ham on top of the chopped broccoli in a white pie plate that is sitting on a blue and white striped towel

Whisk the coconut milk/cream, milk, eggs, salt and pepper together in a large bowl.

Pour the egg mixture into the pie plate.

a white pie plate sitting on a blue and white striped dish towel filled with ham, broccoli and egg mixture for the crustless ham and cheese quiche

Top the egg mixture with the chives and shredded cheese.

raw crustless ham and cheese quiche topped with shredded cheese and chopped chives in a white pie plate sitting on a blue and white striped towel

Place in the oven and bake for 30 to 40 minutes until the center is set, but still has a slight jiggle when you shake it.

Remove from oven and allow to cool for 5 minutes before serving.

Cut into 6 slices and serve warm or at room temperature

a slice of crustless ham and cheese quiche on a white plate sitting on a blue and white striped napkin with a dark blue glass in the background

This quiche is so delicious, you won’t even miss the crust!

For a lactose-free quiche:

Substitute canned coconut milk for the heavy cream, unsweetened almond milk for the whole milk, and make sure your Gruyere cheese is aged for more than 90 days.

For a traditional Ham and Cheese Quiche with a Crust:

Follow the directions for my Classic Quiche Lorraine recipe, but substitute chopped ham for the bacon.

My Pie Crust recipe is foolproof and really easy to make.

Notes:

  • Gruyere cheese is the traditional cheese used to make quiche, but any cheese can be substituted.
  • I like the look of the chopped chives on top of the quiche, but they can also be mixed in if preferred.

More delicious breakfast recipes:

Enjoy!!

a white pie plate on a blue and white striped napkin, with one slice of crustless ham and cheese quiche removed and a serving fork in the void

Crustless Ham and Cheese Quiche

This light and delicious Crustless Ham and Cheese Quiche is Keto friendly, easy to prepare and perfect for any meal of the day
5 from 3 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: eggs, cheese, brunch, broccoli, easy, best, healthy, swiss, cream, gruyere
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 Servings
Calories: 260kcal
Author: Lisa Johnson

Ingredients

  • 1 cup broccoli chopped and steamed
  • 1 ½ cups diced ham
  • 1 cup milk substitute unsweetened almondmilk or unsweetened cashewmilk
  • ½ cup heavy cream substitute canned coconut milk
  • 3 large eggs
  • ¼ teaspoon ground black pepper I used cayenne.
  • 1 cup shredded Gruyere cheese
  • 1 Tablespoon chopped chives

Instructions

  • Preheat oven to 350 degrees. Grease a pie plate with coconut oil, or spray with cooking spray.
  • Sprinkle the cooked, chopped broccoli evenly across the bottom of the pie plate then top with the chopped ham.
  • Whisk the coconut milk/cream, milk, eggs, salt and pepper together in a large bowl.
  • Pour the egg mixture into the pie plate.
  • Top the egg mixture with the chives and shredded cheese.
  • Place in the oven and bake for 30 to 40 minutes until the center is set, but still has a slight jiggle when you shake it.
  • Remove from oven and allow to cool for 5 minutes before serving.
  • Cut into 6 slices and serve warm or at room temperature.

Notes

  • For a lactose-free quiche - Substitute canned coconut milk for the heavy cream, unsweetened almond milk for the whole milk, and make sure your Gruyere cheese is aged for more than 90 days.
  • Gruyere cheese is the traditional cheese used to make quiche, but any cheese can be substituted.
  • I like the look of the chopped chives on top of the quiche, but they can also be mixed in if preferred.
  • For a traditional quiche - follow the directions for my Classic Quiche Lorraine recipe, but substitute chopped ham for the bacon.
  • My Pie Crust recipe is foolproof and really easy to make.

Nutrition

Calories: 260kcal | Carbohydrates: 4g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 176mg | Sodium: 515mg | Potassium: 173mg | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 13.9mg | Calcium: 304mg | Iron: 0.8mg

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