Contents
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 its original while being quicker to prepare and lower in carbohydrates. 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.
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.
- eggs
- milk and half & half
- grated cheese (choose from options like Swiss, cheddar, mozzarella or feta)
- your choice of fillings (broccoli, spinach, mushrooms, diced ham, cooked bacon, sausage, onions, bell peppers)
- Salt and black pepper
- Optional herbs and spices (e.g., nutmeg, thyme, basil)
How To Make Crustless Quiche
- 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 cheese.
- Bake 35 to 40 minutes, until the center is set.
- Cut the quiche into 6 pieces and serve.
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.
Storage
Refrigerate for 3 to 4 days. Reheat in the microwave or oven.
Crustless Quiche Recipes:
Crustless Quiche
4.88 from 70 votes 5 Cals:215 Protein:20 Carbs:5 Fat:12.5 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. Course: Breakfast, Brunch, Lunch Cuisine: American
Prep: 15 minutes minsCook: 40 minutes minsTotal: 55 minutes mins Print Rate Pin Save Saved! WW Points Yield: 6 servings Serving Size: 1 wedge 1x2x3x
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.
Nutrition
Serving: 1 wedge, Calories: 215 kcal, Carbohydrates: 5 g, Protein: 20 g, Fat: 12.5 g, Saturated Fat: 6.5 g, Cholesterol: 193 mg, Sodium: 620 mg, Fiber: 1 g, Sugar: 2.5 g