Total Time: 1 hour (20 minutes prep, 40 minutes baking)
Difficulty Level: Easy
Yield: Serves 6
A classic comfort food made lighter, this crustless quiche is a protein-packed, low-carb breakfast or brunch centerpiece. By eliminating the pastry, we highlight the rich, savory filling of diced ham, sharp cheddar, and fluffy eggs. It’s wonderfully simple to prepare, endlessly adaptable, and perfect for make-ahead meals. The result is a beautifully puffed, golden-brown custard that’s satisfyingly hearty yet surprisingly light.
Ingredients
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8 large eggs
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1 cup whole milk
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½ cup heavy cream (or additional whole milk for a lighter version)
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1 cup (about 4 oz) diced cooked ham
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1 ½ cups (6 oz) shredded sharp cheddar cheese, divided
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½ cup shredded Gruyère or Swiss cheese (optional, for extra flavor)
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⅓ cup finely diced onion
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1 cup fresh spinach, roughly chopped
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¼ cup all-purpose flour
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1 teaspoon Dijon mustard
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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⅛ teaspoon ground nutmeg
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1 tablespoon chopped fresh chives or parsley, for garnish
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Cooking spray or butter for greasing
Equipment
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9-inch pie dish or deep quiche/tart pan
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Large mixing bowl
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Whisk
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Medium skillet
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Mixing spoons
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Measuring cups and spoons
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Cheese grater (if not using pre-shredded cheese)
Instructions
1. Prep & Sauté (10 minutes)
Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish with cooking spray or butter.
Heat a medium skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. If using, add the spinach and cook for another 1-2 minutes until just wilted. Remove from heat and let cool slightly.
2. Combine the Custard (5 minutes)
In a large mixing bowl, whisk the eggs vigorously until well beaten and slightly frothy. Add the milk, heavy cream, flour, Dijon mustard, salt, pepper, and nutmeg. Whisk until the flour is fully incorporated and the mixture is smooth.
3. Assemble the Quiche (5 minutes)
Spread the diced ham, sautéed onion and spinach, 1 cup of the shredded cheddar, and all of the Gruyère (if using) evenly across the bottom of the prepared pie dish. Pour the egg custard mixture over the top. Gently tap the dish on the counter to remove any air bubbles. Sprinkle the remaining ½ cup of cheddar cheese over the surface.
4. Bake & Rest (40 minutes + 10 minutes resting)
Carefully place the quiche in the preheated oven. Bake for 35-40 minutes, or until the center is fully set, the top is puffed and golden brown, and a knife inserted near the center comes out clean.
Important: Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing. This allows the custard to firm up fully, ensuring clean slices.
5. Serve
Garnish with fresh chives or parsley. Slice into 6 wedges and serve warm, at room temperature, or even chilled.
Chef’s Notes & Variations
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Make Ahead: This quiche is ideal for meal prep. Bake, cool completely, cover, and refrigerate for up to 4 days. Reheat slices in the microwave or a 350°F oven until warm.
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Freezing: Wrap cooled slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Customize Your Fillings: Swap ham for cooked bacon, sausage, or crumbled sausage. Use different cheeses like Monterey Jack, Gouda, or feta. Add sautéed mushrooms, bell peppers, or broccoli florets.
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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Don’t Overbake: The quiche will continue to cook as it rests. Remove it when the center still has a slight jiggle.
Nutrition Information
*Per serving (1/6 of quiche, calculated using whole milk, heavy cream, and both cheeses).*
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Calories: 345 kcal
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Total Fat: 26g
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Saturated Fat: 13g
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Cholesterol: 305mg
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Sodium: 680mg
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Total Carbohydrates: 7g
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Dietary Fiber: 0.5g
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Sugars: 3g
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Protein: 21g