Crustless quiche is everything you know and love about classic quiches – minus the carbs! While you can put almost anything in it, this ultra easy ham and cheese crustless quiche takes less than 5 minutes to get in the oven, and smells just like Quiche Lorraine.
Keeps perfectly for days, serve it as is, stuff into soft rolls or wraps, crispy burrito style!
Crustless Quiche
If you were to drop round on any given day, there’d likely be some version of crustless quiche in my fridge. This, along with Baked Frittata, are two of my most used fridge clean out recipes because they’re both terrific quick dump-and-bake recipes.
This does take 30 minutes or so to bake. But with pre chopped ham and a bag of shredded cheese, it takes less than 5 minutes to get into the oven – and it smells like a Quiche Lorraine when it’s baking!
Add to that the shelf life – it keeps perfectly for up to 5 days in the fridge. Serve it sliced like a quiche OR stuffed into soft rolls, or rolled up into flatbreads or tortillas then pan fried until crispy, burrito style. (Yes, I realise that defeats the “low carb” pitch for this recipe!😂)
What goes in Crustless Quiche
Here’s what you need for this quick ham and cheese quiche: eggs, cream OR milk, ham, cheese and green onions.
Cream vs Milk
Cream gives it a more luscious, custardy texture like everybody’s favourite Quiche Lorraine. Milk gives it a frittata texture – still quite custardy as long as you don’t overcook it, but it doesn’t have the same luxurious mouthfeel you can only get from cream!
If using milk, we need to reduce the amount of liquid used because eggs can’t hold as much milk as it can cream.
Use your adds ins of choice!
This recipe is more of a formula than actual recipe. Essentially, whisk together 5 eggs and 1 cup of cream OR 1/2 cup of milk, salt and pepper.
Then pour that into a greased pie tin with ~ 2 cups of whatever add-ins you want (I’ve used ham, cheese and green onions) and bake for 30 minutes until puffed and golden.
I do recommend that part of those 2 cups of add-ins includes cheese!
How to make Crustless Quiche
Here’s how I make Crustless Quiche:
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Whisk together the eggs, cream or milk, salt and pepper;
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Put most of the ham, cheese and green onions into a greased pie tin – we hold some back for topping so you get some bits on the surface which looks nice (love the golden cheese crust and browned bits of ham!);
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Pour in all the egg mixture;
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Scatter with remaining ham, cheese and onions;
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Bake 30 – 35 minutes until golden and puffed;
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Rest 5 minutes then slice!
Note: there is major deflation. So don’t get too excited when you see how puffy it is straight out of the oven. See?
But don’t worry. Deflation in height doesn’t result in deflation of tastiness! 😂
How I serve Crustless Quiche
Being the low-carb, easier version of Quiche Lorraine, it would be a wonderful brunch option with a side salad – choose from this ever increasing collection of Vegetable Sides! For a very simple salad, toss any leafy greens or fresh raw vegetables with my Everyday Salad Dressing, and for a show off option, try this Leafy Apple Salad with Candied Walnuts or this Strawberry Spinach Salad (it is Fabulous with a capital “F”!).
But, as depicted and mentioned above, my favourite way is to make sandwiches and burritos out of crustless quiche. Or just piled on toast. It’s fabulously delicious, cheesy, salty and filling too. Big bonus that it keeps for 5 days and freezes fabulously! – Nagi x
Watch how to make it
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Crustless Quiche - Ham and Cheese
Ingredients
- 5 large eggs (~50 - 55g / 2oz each)
- 1 cup cream , heavy/thickened (halve if subbing milk, Note 1)
- 1/4 tsp salt (Note 2)
- 1/2 tsp black pepper
- 100g/ 3.5 oz ham , diced
- 1 cup shredded cheese (anything that melts except mozzarella, Note 3)
- 1 green onion , sliced
Instructions
- Preheat oven to 180°C/350°F. Grease with butter or spray a 22.5cm / 9" pie dish (Note 4)
- Whisk eggs, cream, salt and pepper.
- Scatter most of the ham, cheese and green onion in the pie pan.
- Pour in egg mixture. Top with remaining ham, cheese and green onion.
- Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
- Remove from oven, rest 5 minutes and watch it deflate!
- Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)
Recipe Notes:
Nutrition Information:
More quiche and frittata type things
(With and without the carbs!)
Life of Dozer
Walk time. He isn’t subtle, is he??
And when he gave up waiting….
Could this filling be baked in your hash brown crust? Has anyone tried it?
I’ve made a lot of quiche’s in the past but this one is AMAZING!
Trying to add a picture of this fluffy egg cheesy quiche. We used Canadian bacon and it was superb.
Does this recipe freeze? My son loves quiche Lorraine, but isn’t keen on the pastry. I try to batch cook for lunchbox foods
Fabulous, quick and easy. Thanks for sharing your delicious recipes.
So good and easy!
Years ago I ran out of cream for my quiche so I ended up using some mayonnaise and milk. Worked perfectly. Been making this way for 25 years and no one knows my secret till now
OMG!!! made this for dinner and its about to be a staple….its perfection as usual!
We are in the middle of a kitchen remodel so I cook things over the weekend to heat up when workers are here. This recipe is awesome! Used 3/4 cup half and half because it’s what I had. I didn’t get to put it in the fridge before the taste testers arrived…
Can I substitute buttermilk for the cream?
Can your recipes be air-fried instead of usingvtge oven?
Hey Nagi, will sour cream work here instead of thickened cream? Have some leftover that I’m keen to use up.
Love this (and many of your other) recipes too btw! Thanks so much, Shana
Absolutely delicious, and so quick to make. Thanks Nagi
I make this recipe ALL THE TIME! I have 5 chickens, thus, 5 eggs a day coming into my house. We eat a lot of quiche and this is my all time favorite recipe! Sometimes I use 3/4 cup half & half instead of full cream and I change up the ham for sausage or bacon, but it is always great! Thanks Nagi!
This was a great, light and custard like quiche. I added a little extra ham (husband loves the ham) and a dash of nutmeg to the ingredients. I than used a G.F. crust that I pre-baked and poured the egg/cream mixture into that following the directions. It was really good and will be made again in the near future.
Another hit! Thank you! Just delicious, so easy and the kids loved it too!
I am happy they enjoyed it Karen!! N x
Hi Nagi, I love your recipes because you obviously test them out a lot and give very explicit instructions. Ive made your pumpkin pie and everyone raved, and this quiche recipe is easy enough to memorize. Just what temperature for 40 mins for the crustless quiche, cannot see that detail.? I appreciate you Nagi, you useful and entertaining lady. XXX
Found it! 180 C. Sorry to bother you.
I made this again tonight. I simply love this recipe. I like the fact that it is crustless. So much healthier! It always turns out perfectly. I have had trouble with quiches in the past taking way longer to cook than the recipe says, but not with this one! I have also made your Salmon quiche without a crust and it turns out perfectly every time as well. Thank you Nagi for making my life so mush easier! 💞
Another delicious recipe, thanks Nagi! Any suggestions on how I could make a vegetarian of this please?
Hi Shana – just swap the ham for whatever veg you like (sauteed leeks or capsicum, grated and drained zucchini or wilted spinach are good options). N x
Nagi – This was excellent!! Yes the cream made it “custardy”. I did add mushrooms AND Jalapeños. That sent it over the edge!! Went back for 3rds and there wasn’t any left!! Def a keeper!!! Oh and so EASY!! Thanks.
Adding Jalapenos sounds great!! I would never have thought of that. Thank you !!
So easy to make, have made it several times now with different variations red onion, bacon, pancetta, cheddar and just plain onion even my elderly mother loves it 😋