This low-carb Crustless Quiche is light, creamy, and incredibly satisfying—perfect for breakfast, brunch, or even a light dinner. Made with leftover ham (or ham steak), broccoli, and melted cheese, it delivers all the comforting flavor of a classic quiche without the crust.
Skipping the crust not only saves time, but also keeps this dish lower in carbs, gluten-free, and easier to prepare. I love serving it with a big bowl of fresh fruit or a simple green salad.
Why Make a Crustless Quiche?
Going crustless has some great benefits, especially when cooking for a crowd:
- Healthier option – Removing the crust significantly reduces carbohydrates and calories.
- Quick & easy – No crust to prepare or pre-bake, making it ideal for busy mornings or brunch gatherings.
- Naturally gluten-free – Perfect for those with gluten sensitivities or celiac disease.
- Creamy texture – Thanks to the milk and cream, the eggs bake into a silky, custard-like filling rather than a dry egg bake.
Basic Crustless Quiche Ingredients
One of the best things about quiche is how customizable it is. Here’s what you’ll need, with plenty of room for substitutions:
- Egg mixture: eggs, milk, and half & half (or light cream)
- Cheese: Swiss, cheddar, mozzarella, Gruyère, parmesan, feta, or goat cheese
- Protein: diced ham, cooked bacon, sausage, chicken sausage, chorizo, or vegan alternatives
- Vegetables: broccoli, spinach, mushrooms, cherry tomatoes, onions, bell peppers
- Seasoning: salt and black pepper
- Optional herbs & spices: chives, parsley, thyme, basil, nutmeg
How to Make Crustless Quiche
- Preheat the oven to 350°F (180°C). Spray a 9-inch pie dish or quiche dish with cooking spray.
- Evenly spread the broccoli in the dish, then top with the diced ham.
- In a bowl, whisk together the milk, half & half, eggs, salt, black pepper, and nutmeg.
- Pour the egg custard into the dish and sprinkle evenly with grated cheese.
- Bake for 35–40 minutes, until the center is set.
- Let rest slightly, slice into 6 wedges, and serve.
Crustless Quiche vs. Frittata – What’s the Difference?
A crustless quiche has a rich, custard-like texture thanks to the addition of dairy such as milk or cream.
A frittata, on the other hand, uses little to no dairy, resulting in a firmer, denser texture—closer to a thick omelet. Frittatas are usually started on the stovetop and finished in the oven.
In short: quiche = creamy and silky, frittata = firm and hearty.
Variations & Tips
- Swap the ham for bacon, sausage, or vegan sausage.
- Cheese options: Swiss, cheddar, mozzarella, Gruyère, or feta all work beautifully.
- Milk substitute: You can replace the half & half with more milk, but the texture will be less creamy.
- Individual servings: Bake in ramekins instead of one large dish.
- With crust: If adding a crust, use a deeper pie dish and reduce the broccoli slightly.
Serving Suggestions
Crustless quiche is perfect for breakfast, brunch, lunch, or dinner. Pair it with:
- a green salad,
- a cup of soup,
- or fresh fruit.
It’s elegant, simple, and always crowd-pleasing.
Storage
- Refrigerate: Cover and store for 3–4 days.
- Reheat: Microwave or warm gently in the oven.
Crustless Quiche Recipe
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- Cooking spray
- 1¾ cups diced ham (about 9 oz / 255 g)
- 1 cup chopped steamed broccoli (fresh or frozen)
- 1 cup freshly grated cheese (Swiss, cheddar, gouda, feta, etc.)
- ⅔ cup 2% milk
- ¼ cup half & half cream
- 5 large eggs
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Pinch of nutmeg
Instructions
- Preheat the oven to 350°F. Spray a pie dish or quiche dish with cooking spray.
- Spread the broccoli evenly in the dish and top with the diced ham.
- In a bowl, whisk together milk, half & half, eggs, salt, pepper, and nutmeg.
- Pour the custard mixture into the dish and sprinkle with cheese.
- Bake for 35–40 minutes, until the center is fully set.
- Slice into 6 wedges and serve.