This easy Crustless Quiche recipe is flavorful and simple. Packed with protein from eggs, ham, and cheese, it’s perfect for breakfast and brunch, as well as dinner. Only six ingredients, plus salt & pepper!
Egg bakes are my jam, and this Crustless Quiche recipe shines bright in our recipe box. It’s not only super easy to make, with just a few common ingredients, but also extremely delicious. I know so many people who appreciate a good egg bake with no crust, and this recipe always wins!
Why We ❤️ This Crustless Quiche Recipe
My family is ALWAYS up for an egg-based dish; my Cottage Cheese Egg Bake and Overnight Egg Bake are favorites around here. Here’s why we like this recipe:
- So simple. The simplicity starts with a small list of common ingredients. Then – just whisk together the egg mixture, layer everything into the baking dish, and bake away!
- No crust. When I’m wanting to serve a meal that’s low in carbs, this quiche recipe always has my back. (To please the carb-lovers, I just offer a loaf of English muffin bread or crusty sourdough, plus a jar of my homemade Raspberry Blackberry Freezer Jam!)
- Great for leftovers. This is an easy way to reinvent that leftover ham after Thanksgiving, Christmas, and Easter.
- Perfect for gatherings. This recipe pleases a wide variety of people, so it’s excellent for larger groups. Plus, it’s easy to make two or three if you need to!
What’s The Difference Between a Crustless Quiche and a Frittata?
A frittata (with Italian origins) is normally cooked on the stovetop and then finished in the oven – thus, it’s often made in an oven-safe skillet. A crustless quiche (with French origins), however, is baked completely in the oven. Another difference is the amount of dairy. Quiches have more heavy cream than frittatas. Because of this, quiches tend to have a creamier texture and flavor whereas frittatas are more eggy.
What You’ll Need
Earthy, tangy Dijon mustard and fragrant fresh chives add easy, delicious flavor to this crustless quiche. Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.
- Eggs – These make up the base, offering rich flavor and texture, plus protein.
- Cream – Use heavy cream for the best flavor and texture.
- Dijon mustard – This adds a little something special to the overall flavor of the quiche.
- Chives – I love their mild oniony, herby fresh flavor.
- Cheddar – I like to use a mild or medium cheddar for this recipe.
- Ham – Cubes of cooked ham add savory flavor extra protein heft.
- Salt & pepper – Simple seasonings are all you need.
How To Make Crustless Quiche
You won’t believe how easy this recipe is! Scroll to the bottom of the post for the full recipe card.
- Prep. Preheat oven to 350°F. Grease a 9″ pie plate with non-stick spray and set it aside.
- Make the egg mixture. Crack 6 eggs into a mixing bowl. Then add the cream, salt, pepper, and Dijon, and whisk until everything’s evenly combined.
- Layer ingredients. Sprinkle 1 tablespoon of chives into the bottom of the pie plate. Add 1/2 cup cheddar and 1/2 cup ham. Repeat this layering one more time – first chives, then cheddar, finish with ham. This method keeps the lighter ingredients from floating to the top of the dish.
- Add the egg mixture. Slowly pour the egg mixture over the top. Top the quiche with a bit more cheddar, ham, and chives.
- Bake. For a softer set, bake for 35 minutes or until golden on top and center is just set. For a firmer set that’s easier to slice, bake for 40 minutes. Our daughters much prefer firmer eggs, so I always bake for 40 minutes.
- Rest, then serve. Remove from the oven and let it rest for 5 minutes. The outer portion of the quiche will puff up while baking, then deflate as it cools. Slice and serve!
Tips & Variations
- Don’t mess with the ratios. For the best results, I recommend sticking to the same amounts of eggs, cream, and ham as listed in the recipe card. Feel free to swap out the ham for another protein or use a different cheese, etc. – just use the same measurement from the recipe card.
- Add veggies. Stir in 1/2 cup of pre-cooked, chopped vegetables, such as onion and bell pepper. Vegetables often have a high water content and will release moisture while they cook – so just cook them before adding them to the quiche. Likewise, stay away from things like fresh tomatoes and zucchini.
- Spice it up. Sprinkle in some cayenne pepper or add some sauteed fresh jalapeno.
- Make it cheesier. Sprinkle the quiche with 1/2 cup crumbled goat cheese, feta, or shredded parmesan cheese right before popping it into the oven.
- Other protein. Instead of ham, use the same amount of cooked, chopped bacon or crumbled sausage.
What To Serve With Quiche
This crustless quiche is great for a weekend or holiday brunch. I love serving it with:
Veggies: Try Grilled Sweet Peppers, Roasted Potatoes, or Roasted Asparagus.
Fresh Salad: My Jalapeno Coleslaw, Mexican Corn Salad, and Winter Apple Salad are all great with this egg dish.
Bread: Go for your favorite toasted bread or offer steaming Popovers or tender Cream Biscuits.
Drinks: For the coffee drinkers, a Pumpkin Spice Latte or Iced Chai Latte. For a brunch celebration, serve my Limoncello Spritz cocktails alongside simple pitchers of Spa Water!
Proper Storage
- Fridge: Place it in an airtight container or tightly cover the pie plate, and store in the refrigerator for up to 4 days.
- Freezer: Cover the pie plate with foil and transfer it to a freezer bag. Or place individual pieces in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes.
- Reheat: Microwave it in 30-second increments until warm. You can also use the oven at 300F for 30-40 minutes.
More Easy Egg Recipes
Crustless Quiche
Ingredients
- 6 large eggs
- ½ cup heavy cream
- ¼ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives, divided, +2 tablespoons for sprinkling on top
- 1 cup shredded mild or medium cheddar cheese, divided, +2 tablespoons for sprinkling on top
- 1 cup small-diced (¼" pieces) cooked ham, divided, +2 tablespoons for sprinkling on top
Instructions
- Preheat oven to 350℉. Lightly spray a 9" pie plate with non-stick cooking spray and set aside.
- In a medium bowl, whisk eggs, cream, salt, black pepper, and Dijon just until evenly combined.
- Scatter 1 tablespoon of the chives evenly over the bottom of the pie plate. Then add ½ cup shredded cheese, followed by ½ cup ham. Repeat this layering, scattering 1 tablespoon chives, followed by ½ cup cheese and then ½ cup ham. This method keeps the lighter ingredients from floating to the top of the dish.
- Slowly and evenly drizzle the egg mixture over the top. Sprinkle remaining 2 tablespoons cheese over the top, followed by a bit more ham, and then a bit more chives.
- Place pan in center of oven. For a softer set, bake 35 minutes, until golden on top and center is set. For a bit firmer set, bake 40 minutes. My family prefers the 40-minute cook time, plus this offers cleaner slices. The outer portion of the quiche will puff up while baking, then deflate as it cools.
- Remove from oven and let rest (and deflate) for 5 minutes. Cut into individual portions and enjoy hot.
Nutrition Information:
This post was originally published in 2017, then updated in 2024.
Made it this morning for our Christmas brunch! IT WAS DEFINITELY THE HIGHLIGHT OF THE MEAL! Many thanks’
This looks insanely good. I bet my family would love this.
Thank you, Kim – I hope you give it a try!
This is the ultimate brunch meal!!
I have to agree. :) Thanks, Julia – Merry Christmas to you and yours!
This looks fantastic for Christmas Brunch, Brenda!
Looks so delicious!! I can’t wait to try this!!
Thanks, Bird!!
That quiche looks amazing! Quiche is one of my favorite foods and I can’t wait to try this. Looks great.
Thank you so much, Naomi – I hope your family is having a great holiday season!
Perfect quiche for the holidays!
I LOVE that you made this crustless! NEED.
I always appreciate crustless versions of breakfast bakes myself, so glad you agree. :)
OMG, I’m dying ova here! This recipe looks so amazing! He doesn’t eat breakfast half the time so screw it, I’m making this for myself :)
I usually aim to please the family when it comes to cooking and baking. But I do have to step outside their box once in awhile and make something “just for me”. I totally agree, make this!
This looks amazing. And I love the crustless version.
You’d LOVE this, Mom. I thought of you, actually, when I was creating it. :)
i’m with you – egg dish, bacon, fruit, salad for brunch! And this crustless quiche is perfect for GF folks like me! xo
There are getting to be more and more GF friends in our life – I love having this beautiful recipe in my back pocket!