Description
Crustless Ham and Cheese Quiche Recipe
Ingredients
Egg Mixture:
6 large eggs
1 cup milk (whole, 2%, or half-and-half for extra richness)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Filling:
1 cup diced ham
1 cup shredded cheddar cheese (or Swiss/Gruyère)
1/4 cup finely chopped green onions or parsley (optional)
1/2 cup chopped cooked vegetables (e.g., spinach, mushrooms, bell peppers) – optional
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar baking dish with cooking spray or butter.
Prepare the Filling:
Evenly distribute the diced ham and shredded cheese across the bottom of the greased dish. If using vegetables, add them now.
Make the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth and combined.
Assemble the Quiche:
Pour the egg mixture evenly over the ham, cheese, and any additional fillings in the dish.
Bake:
Place the dish in the preheated oven and bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted into the middle should come out clean.
Cool and Serve:
Allow the quiche to cool for 5-10 minutes before slicing. Garnish with chopped green onions or parsley, if desired. Serve warm or at room temperature.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slices in the microwave or oven.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
This crustless ham and cheese quiche is a quick, versatile dish perfect for breakfast, brunch, or a light dinner!
#EasyQuiche #NoCrust #LowCarbRecipe
Step-by-Step Guide
Follow these detailed instructions for a perfect quiche every time. First, ensure all ingredients are prepped and measured. Lightly grease your 9-inch pie dish thoroughly to prevent sticking. When distributing the ham and cheese, aim for an even layer to ensure every slice has a balanced filling. For the egg mixture, whisk vigorously for at least 60 seconds until completely homogenous and slightly frothy; this incorporates air for a lighter texture. Pour the egg mixture slowly over the back of a spoon to prevent disturbing the fillings. During baking, avoid opening the oven door for the first 25 minutes to prevent collapse. The quiche is done when the edges are puffed and golden, and the center jiggles only slightly.
Serving Suggestions
This versatile quiche pairs beautifully with a variety of sides. For a classic brunch, serve with a fresh fruit salad and buttery croissants. For a heartier dinner, accompany it with a simple arugula salad dressed with lemon vinaigrette or roasted asparagus. It’s also excellent cut into smaller squares for a party appetizer. A dollop of salsa, hot sauce, or a spoonful of sour cream on the side adds a nice finishing touch.
How-to Summary
In summary: Preheat oven to 375°F and grease a pie dish. Layer diced ham, shredded cheese, and optional veggies in the dish. Whisk eggs, milk, and seasonings until smooth. Pour egg mixture over fillings. Bake for 30-35 minutes until set and golden. Cool briefly, then slice and serve.
Frequently Asked Questions
Can I make this quiche ahead of time? Absolutely. Assemble it completely, cover, and refrigerate overnight. Bake directly from the fridge, adding 5-10 minutes to the cooking time.
What are the best cheese substitutes? Swiss or Gruyère offer a more sophisticated flavor. For a sharper taste, try pepper jack. A blend of mozzarella and parmesan also works well.
Can I use egg whites or a milk alternative? For a lighter version, substitute 3 whole eggs with 6 egg whites. Almond or oat milk can replace dairy milk, though the quiche may be slightly less rich.
Why did my quiche turn out watery? Excess moisture from vegetables is the usual culprit. Always sauté mushrooms, spinach, or bell peppers and squeeze them dry before adding to the dish.
Is it freezer-friendly? Yes. Cool the baked quiche completely, wrap slices tightly in plastic and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Common Mistakes to Avoid
- Overmixing the eggs: Whisk just until combined; overbeating can incorporate too much air and create a spongy texture.
- Using wet fillings: As noted, always pre-cook and drain vegetables like spinach and mushrooms to prevent a soggy quiche.
- Under-seasoning: The egg mixture needs adequate seasoning. Taste it (before adding raw ingredients) and adjust salt and pepper as needed.
- Overbaking: Remove the quiche as soon as the center is set. Continued baking will lead to a dry, rubbery texture.
- Slicing immediately: Let it rest for 5-10 minutes after baking. This allows the structure to firm up for clean slices.
Conclusion
This crustless ham and cheese quiche is a testament to simple, satisfying cooking. It’s a reliably delicious, low-carb dish that requires minimal effort for maximum reward. Its flexibility with ingredients means you can easily adapt it to what you have on hand, making it a perfect recipe for any day of the week. Master these steps, avoid the common pitfalls, and you’ll have a go-to meal for breakfast, brunch, or a quick dinner that is sure to impress.