Crustless Ham and Cheese Quiche – Quick & Delicious Breakfast Recipe

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This easy crustless ham and cheese quiche is a quick, delicious breakfast or brunch recipe made from scratch with simple ingredients. Perfect for meal prep, this fluffy baked quiche is packed with savory ham and gooey cheddar cheese. Ready in under an hour!

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I’ll admit, quiche is not typically something I get overly excited about. I find that it is usually dry and the ratio of quiche to crust is never what I desire. But….that is not the case with this quiche! It is so creamy, moist and heavenly with just a hint of a “crust” you will be craving it over and over.

Growing up, we would have a version of this quiche every Easter and Christmas morning. The original recipe called for bisquick (which is filled with ingredients I do not want to feed my family) so I took the recipe and tweaked it until it was just right, taking me back to my own childhood. So now, this crustless ham and cheese quiche is made with great whole food ingredients and is so delicious, you’ll not only want it every Easter and Christmas, but a random Tuesday morning as well.

Ingredients You’ll Need

• Eggs – I like pasture raised eggs (bonus if they are organic – but I know how expensive they are) as they provide more nutrients then conventional raised eggs and, in my opinion, taste better.
• Melted Butter – Butter from grass-fed cows is truly so much better. Once you have it, you can’t go back! I use the Costco grass-fed butter as it is less expensive than Kerrygold. But any grass-fed brand is great!
• Milk – Raw milk is my favorite, but in Colorado I can’t get it easily so the closest I have is Kalona SuperNatural Organic Milk. The milk is pasteurized at the lowest temperature allowed by law to preserve its natural flavor and nutrition. It has a cream top as it is not homogenized and is very tasty!
• Flour – Organic All-Purpose Flour is my go-to.
• Baking Powder – Make sure you have one without aluminum. This is the one I use.
• Ham Steak – A ham steak is a smaller piece of a larger ham (like the one you typically use for Christmas dinner) that is conveniently packaged so you don’t have to make a whole ham. I find it in my local grocery store in the same area as the bacon and sausage. Feel free to substitute bacon, sausage, canadian bacon etc. if you would rather.
• Shredded Cheddar Cheese – I use raw cheddar cheese. It is white in color and amazing and the cheddar flavor really goes well with the quiche. However, feel free to substitute with your favorite melting cheese.

Step-by-Step Instructions

1. Prep your oven and pan – Preheat to 350°F and grease an 8×8 dish with butter.
2. Brown the ham – Adds flavor and texture.
3. Blend the batter – Combine eggs, milk, butter, and dry ingredients in a blender.
4. Assemble the quiche – Pour batter into the pan, top with ham and cheese.
5. Bake to perfection – 45 minutes at 350°F.
6. Let it rest – 10 minutes before serving.

Expert Tips for the Best Quiche

• I find that if you put the wet ingredients in the blender first, following it with the dry ingredients it will blend better and less flour sticks to the side of the blender (so annoying).
• After the batter is in the pan press the ham and cheese gently into the batter for even baking.
• Let it cool slightly before slicing to help it set and you won’t burn your mouth.

How to Store & Reheat

If you have leftovers (rare in my house) store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for a quick meal.

This crustless ham and cheese quiche can be frozen for longer storage—just thaw before reheating.

FAQs

Check out some other recipes for the rest of your Easter Celebration:

• Tangy Deviled Eggs
• Easter Lily Dessert

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen

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