Looking for a light, low-carb, and delicious meal? This Crustless Quiche is perfect for breakfast, brunch, or even a light dinner. Made with leftover ham or ham steak, tender broccoli, and your favorite cheese, it’s creamy, satisfying, and simple to make. Skip the crust and save time without losing any of the indulgent flavor of a classic quiche!
Why Choose a Crustless Quiche?
Opting for a crustless version comes with several benefits:
- Healthier Option: Cutting out the crust lowers calories and carbs, perfect for low-carb diets.
- Quick & Easy: No need to pre-bake a crust, making it ideal for weeknight dinners or brunch with friends.
- Gluten-Free Friendly: Naturally crust-free, so it’s safe for anyone with gluten sensitivities or celiac disease.
- Customizable: Add your favorite proteins, vegetables, cheeses, and herbs to suit your taste.
Ingredients
- Cooking spray
- 1 ¾ cups diced ham (about 9 oz)
- 1 cup chopped steamed broccoli (fresh or frozen)
- 1 cup grated cheese (Swiss, cheddar, gouda, feta, or your favorite)
- 2/3 cup 2% milk
- 1/4 cup half-and-half cream
- 5 large eggs
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- Pinch of nutmeg
Tip: You can swap the ham for bacon, sausage, or a vegan alternative. Any cheese works, and you can even add extra vegetables like spinach, mushrooms, or bell peppers.
How to Make Crustless Quiche
1. Prepare the Dish
Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie or quiche dish with cooking spray.
2. Layer the Filling
Spread the broccoli evenly across the dish, then top with the diced ham.
3. Make the Custard
In a medium bowl, whisk together the eggs, milk, half-and-half, salt, pepper, and nutmeg until smooth.
4. Assemble
Pour the custard over the broccoli and ham, then sprinkle cheese evenly on top.
5. Bake
Bake for 35–40 minutes, or until the center is fully set and lightly golden.
6. Serve
Allow the quiche to cool slightly before slicing into 6 wedges. Serve warm with a fresh salad, fruit, or a light soup.
Crustless Quiche vs Frittata
- Crustless Quiche: Creamy, custard-like texture due to added milk or cream, baked entirely in the oven.
- Frittata: Denser and less creamy, often started on the stovetop and finished in the oven. Focuses more on the eggs and fillings than dairy.
Both are versatile and customizable, but the crustless quiche is silky and indulgent, while the frittata is firmer and heartier.
Variations
- Proteins: Swap ham for bacon, sausage, or vegan sausage.
- Cheese: Use mozzarella, Gruyère, cheddar, Swiss, or goat cheese.
- Milk/Cream: More milk creates a firmer quiche, more half-and-half adds extra creaminess.
- Individual Portions: Make in ramekins for personal-sized quiches.
- Add a Crust: Use a deeper pie dish and less broccoli if you want a traditional quiche base.
Serving Suggestions
Crustless quiche pairs beautifully with:
- A green salad or side of sautéed vegetables
- Fresh fruit or fruit salad
- A light soup for a complete meal
Perfect for breakfast, brunch, lunch, or even a light dinner.
Storage
- Refrigerate: Up to 3–4 days in an airtight container.
- Reheat: Microwave or oven until warmed through.
- Freeze: Can be frozen for up to 2 months; thaw in the fridge before reheating.
Nutrition (Per Serving – 1 wedge, 6 servings)
- Calories: 215
- Protein: 20g
- Carbs: 5g
- Fat: 12.5g
- Fiber: 1g
This Crustless Quiche is proof that low-carb meals can be creamy, indulgent, and satisfying. Quick, customizable, and naturally gluten-free, it’s perfect for any meal of the day!
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