This low-carb Crustless Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)! Made with leftover ham or ham steak, broccoli and cheese.
Crustless Quiche
For those looking to lighten their meal or simply save on preparation time, this crustless quiche is a wonderful alternative. This version retains all the creamy, indulgent essence of a classic quiche while being quicker to prepare and lower in carbohydrates. I love to serve it with a large bowl of fruit salad. If you want a quiche with crust, you may also like this Spinach and Ricotta Quiche or this Chicken Quiche which are so popular on my site.
I created this crustless quiche recipe with leftover Easter ham in mind. Since it’s low-carb and uses no crust, I’ve added a little light cream to give the eggs more of a creamier custard texture, as most quiches have rather than a spongier baked egg texture like a frittata.
Why Go Crustless?
Opting for a crustless quiche has a few advantages, making it a great choice if hosting for a crowd. Here are a few reasons why you might consider going crustless:
- Healthier Option: Removing the crust significantly cuts down on calories and carbohydrates, making it a friendlier option for those on low-carb diets.
- Easy: Without the need to prepare or pre-bake a crust, crustless quiche is simpler and quicker to make. Great busy weeknights or when hosting brunch.
- Gluten-Free Friendly: By eliminating the crust, you naturally remove a common source of gluten, making the dish a safe choice for those with gluten sensitivities or celiac disease.
Basic Quiche Ingredients:
The beauty of quiche lies in its versatility, and the crustless variant is no exception. You can tailor the dish to your taste preferences or dietary needs by choosing from a wide range of fillings. See full recipe with exact measurements below in the recipe card.
- egg mixture: eggs, milk and half & half
- grated cheese (choose from options like Swiss, cheddar, mozzarella, goat cheese, gruyere cheese, parmesan cheese, or feta)
- your choice of protein: diced ham, cooked bacon, chicken sausage, vegan sausage, chorizo, etc)
- your choice of vegetables: (broccoli, spinach, mushrooms, cherry tomatoes, onions, red onion, bell peppers)
- salt and black pepper
- Optional fresh or dry herbs and spices (e.g., chives, parsley, thyme, basil)
How To Make Crustless Quiche
- Preheat the to 350F degrees. Spray a 9-inch pie pan or quiche dish with oil.
- Evenly spread the veggies in the dish and top it evenly with the ham.
- To make the custard whisk together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
- Pour the egg custard into the pie plate or quiche dish and top with cheese.
- Bake 35 to 40 minutes, until the center is set.
- Cut the quiche into 6 pieces and serve.
Crustless Quiche vs Fritatta – What’s the Difference?
A crustless quiche is essentially a quiche without its pastry shell, still showcasing a creamy, custard-like consistency due to the generous addition of dairy, such as cream or milk, mixed with eggs and fillings like cheese, meats, and vegetables. On the other hand, a frittata is denser and resembles a thick omelet, with less dairy added to the eggs, focusing more on the fillings that are mixed in. It’s typically started on the stovetop and finished in the oven. While both can be customized with a variety of ingredients, the distinction lies in the crustless quiche’s silky texture versus the frittata’s firmer, more robust body, reflecting their French and Italian origins, respectively.
Crustless Quiche Variations:
- Swap the ham for bacon, sausage or vegan sausage.
- Cheese: Any cheese would work great here. Try this with mozzarella cheese, Gruyere, cheddar or Swiss.
- Milk: You can swap more milk in place of the half & half cream, but the texture won’t be as creamy, it will have a spongier texture.
- Individual Ramekins: Make them in individual ramekins in place of one large pie dish.
- Crust: If you wish to use a crust, follow the directions for this recipe using a deeper pie dish, and use less broccoli.
Serving Suggestions
Crustless quiche is a great protein option for breakfast, brunch, lunch, or dinner. Pair it with a simple green salad, a cup of soup, or fresh fruit for a balanced, satisfying meal. Its elegant simplicity also makes it a hit at gatherings, offering a gluten-free option that everyone can enjoy.
Storage
To refrigerate, cover with plastic wrap. This should last in the fridge for 3 to 4 days. Reheat in the microwave or oven.
Crustless Quiche Recipes:
- Crustless Broccoli and Cheddar Quiche
- Crustless Sausage and Spinach Quiche
- Crustless Quiche Lorraine
- Crustless Potato Jalapeño Quiche
- Petite Crustless Quiche
Equipment
- Pie Dish or quiche dish
Ingredients
- cooking spray
- 1 3/4 cups diced ham, 9 oz total
- 1 cup chopped steamed broccoli, fresh or frozen
- 1 cup fresh grated cheese, I used Swiss, but you can use cheddar, gouda, feta, etc
- 2/3 cup 2% milk
- 1/4 cup half and half cream
- 5 large eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- pinch of nutmeg
Instructions
- Preheat the to 350F degrees. Spray a pie dish or quiche with oil.
- Evenly spread the broccoli in the dish and top it evenly with the ham.
- Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
- Pour the custard into the dish and top with Swiss Cheese.
- Bake 35 to 40 minutes, until the center is set.
- Cut the quiche into 6 pieces and serve.
Last Step:
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Notes
- Swap the ham for bacon, sausage or vegan sausage.
- Cheese: Any cheese would work great here. Try this with mozzarella cheese, Gruyere, cheddar or Swiss.
- Milk: You can swap more milk in place of the half & half cream, but the texture won’t be as creamy, it will have a spongier texture.
- Individual Ramekins: Make them in individual ramekins in place of one large pie dish.
- Crust: If you wish to use a crust, follow the directions for this recipe using a deeper pie dish, and use less broccoli.
Nutrition
Photo credit: Jess Larson
