Easy & Cheesy Ham Crustless Quiche

There’s something beautifully comforting about a warm slice of quiche. It’s light yet filling, creamy but structured, and endlessly customizable. But what if we told you that you can get all the flavor and satisfaction of traditional quiche — without the fuss of a crust?

This Easy & Cheesy Ham Crustless Quiche is just that. It delivers the savory flavors of smoked ham, melty cheddar cheese, fluffy eggs, and sautéed vegetables, all baked into a tender, protein-rich meal. It’s naturally gluten-free, perfect for make-ahead breakfasts, casual brunches, or a cozy dinner with a side salad.

And best of all? It comes together in under an hour with just a few wholesome ingredients.

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⭐ Why You’ll Love This Recipe

• No crust, no stress: Skip the pie dough without sacrificing flavor.
• Protein-packed: Each slice delivers a balanced dose of protein and fats.
• Perfect for leftovers: Great way to use up holiday ham or fridge veggies.
• Customizable: Swap in bacon, different cheeses, or make it vegetarian.
• Meal-prep friendly: Stores beautifully and reheats like a dream.

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🧾 Ingredients (Serves 6–8)

• 6 large eggs
• 1 cup whole milk
• ½ cup heavy cream (or use all milk for a lighter version)
• 1 cup diced cooked ham
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella or Swiss cheese
• 1 small onion, finely diced
• 1 cup fresh baby spinach, chopped
• ½ red bell pepper, diced (optional)
• ½ tsp garlic powder
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil or unsalted butter (for sautéing)
• Fresh parsley or green onions, for garnish

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⏱ Time Overview

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Cooling Time: 5–10 minutes
• Total Time: ~55 minutes

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👨‍🍳 Instructions

1. Prep your pan and oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or oven-safe baking dish with nonstick spray or butter.

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2. Sauté the vegetables

In a medium skillet, heat olive oil or butter over medium heat. Add the diced onion and red bell pepper, and cook until soft — about 4–5 minutes. Stir in the chopped spinach and cook just until wilted, about 1 minute. Set aside to cool slightly.

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3. Mix the egg base

In a large bowl, whisk together the eggs, milk, and heavy cream until smooth. Add salt, pepper, and garlic powder, and whisk again.

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4. Combine and pour

Stir in the sautéed vegetables, diced ham, and both cheeses. Gently mix until everything is evenly distributed.

Pour the mixture into the prepared baking dish and smooth the top with a spatula.

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5. Bake

Bake uncovered for 35–40 minutes, or until the center is fully set and the top is golden. A toothpick inserted into the center should come out clean, and the edges should pull slightly away from the sides of the dish.

Let the quiche cool for 5–10 minutes before slicing.

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🧺 Serving Suggestions

• Brunch spread: Pair with a fruit salad, croissants, and roasted potatoes.
• Light dinner: Serve with a green salad dressed in lemon vinaigrette.
• Quick breakfast: Slice and wrap to-go for weekday mornings.
• Elegant touch: Top with a dollop of crème fraîche or a few dabs of hot honey.

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🔁 Substitutions & Variations

• No ham? Use turkey, cooked bacon, or even rotisserie chicken.
• Vegetarian: Skip the ham and add mushrooms, zucchini, or sun-dried tomatoes.
• Cheese swap: Try goat cheese, Gruyère, or pepper jack for different flavor profiles.
• Keto version: Use heavy cream and extra cheese for a high-fat variation.

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🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap cooled slices in plastic wrap, then foil. Freeze for up to 2 months.
• Reheat: Microwave for 1–2 minutes or oven-reheat at 325°F until warmed through.

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❓ Frequently Asked Questions

Can I make this crustless quiche ahead of time?
Yes! Bake it the night before and reheat individual slices. It holds beautifully.

Can I use egg whites instead?
Yes, substitute 6 eggs with 1½ cups of liquid egg whites, though the texture may be slightly less rich.

Can I double the recipe?
Absolutely — use a 9×13-inch dish and add 5–10 minutes to the bake time.

Why is my quiche watery?
Too much moisture from vegetables can cause sogginess. Always sauté and drain veggies before adding them to the mixture.

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