I’m sharing my Ham Quiche Recipe because it turns leftover ham, cubed potatoes, spinach or tomatoes into a crustless quiche you can easily customize for any meal.

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I love how this Easy Crustless Quiche bends to whatever’s in my fridge. With eggs and shredded cheese as the base it becomes a perfect blank canvas.

I reach for it when I want something fast that still looks like I tried. Folks who’ve bookmarked my Egg Quiche Recipes Crustless posts already know its reliable, and it even reads like a Ham Quiche Recipe if you want that direction.

No crust means less fuss and cleaner slices, and somehow the simple combo tastes like more than the sum of its parts. I swear it disappears at brunch and late night snacks and everyone asks for seconds.

Ingredients

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Eggs: protein powerhouse, yolks add richness and help custard set, not sweet.
Milk or half and half: gives creaminess, calcium and lactose carbs, half and half richer.
Cheese: melty, salty, adds protein and fat, choose sharp for more flavor.
Ham: cured meat, boosts protein and salt, make it less if watching sodium.
Potato: starchy carbs, makes quiche more filling, adds body and texture.
Spinach: low cal, adds fiber iron and color, squeeze out water or quiche gets soggy.
Onion: sweet when caramelized, adds depth, small amounts keep flavor balanced.
Nutmeg: tiny warm spice, no calories to worry about, lifts savory custard flavor.

Ingredient Quantities

6 large eggs

1 1/2 cups milk or half and half, whole milk works too if thats what you got

1 to 1 1/2 cups shredded cheese (cheddar, gruyere or swiss are great)

1 to 1 1/2 cups mix of cooked add ins like diced ham, cooked cubed potato, sautéed spinach (squeeze out excess water) or halved cherry tomatoes

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg (optional but gives a nice warmth)

1 small onion finely chopped or 2 green onions sliced (optional)

1 tablespoon olive oil or butter for cooking any veggies or ham (optional)

butter or nonstick spray to grease the baking dish (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease a 9 inch pie dish or an 8×8 baking pan with butter or nonstick spray.

2. If using an onion or green onions, heat 1 tablespoon olive oil or butter in a skillet over medium and cook the chopped onion until soft about 4 to 5 minutes, or just warm sliced green onions for 1 minute. If you have raw cubed potatoes or raw sausage, cook them first until done; ham should be warmed and any spinach must be sautéed then squeezed dry so it doesnt water down the quiche.

3. In a large bowl whisk together 6 large eggs, 1 1/2 cups milk or half and half (whole milk works fine too), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon ground nutmeg if using. Whisk until mixture is smooth and slightly frothy.

4. Stir the egg mixture with 1 to 1 1/2 cups shredded cheese and 1 to 1 1/2 cups of your cooked add ins like diced ham, cooked cubed potato, sautéed spinach or halved cherry tomatoes. Fold in the cooked onion or green onions as well.

5. Give the filling one last gentle stir so the cheese and add ins are evenly distributed, then pour everything into the prepared baking dish. Smooth the top with a spatula so it bakes evenly.

6. Bake in the center of the oven for about 35 to 45 minutes until the edges are set and the center still has a slight jiggle. A toothpick or instant read thermometer should come out mostly clean or read about 160 to 165°F.

7. Let the quiche rest for 8 to 10 minutes out of the oven so it finishes setting and slices cleanly. If you want, sprinkle extra cheese or sliced green onions on top while it rests.

8. Slice and serve warm or at room temperature. Store leftovers covered in the fridge for up to 3 or 4 days, reheat gently in the oven or microwave. For mini portions try baking in a muffin tin about 20 to 25 minutes instead.

Equipment Needed

1. 9-inch pie dish or 8×8 baking pan (greased), or a muffin tin for mini quiches
2. Large mixing bowl for whisking the eggs and milk
3. Whisk (or a fork if you’re in a rush)
4. Skillet or frying pan for onions, potatoes, sausage or spinach
5. Measuring cups and spoons for milk, cheese and spices
6. Chef’s knife and cutting board for chopping add ins
7. Rubber spatula or wooden spoon for folding and smoothing the filling
8. Oven mitts plus a toothpick or instant read thermometer to test doneness

FAQ

How long and at what temperature do I bake this? Bake at 350°F (175°C) on the middle rack for about 35 to 45 minutes. The edges should be set and the center will still jiggle a little, or check with an instant read thermometer for about 170 to 175°F. Let it rest 10 to 15 minutes before slicing, don't overbake or it'll get rubbery.

Can I use regular milk instead of half and half? Yes, regular whole milk works fine and keeps it creamy, skim will be less rich. You can also use half and half or cream if you want it extra custardy. The basic ratio of 6 eggs to about 1 1/2 cups liquid is the same.

My veggies get watery, how do I stop that? Cook and drain them first, squeeze spinach very tight, roast or pat-dry cherry tomatoes, and let cooked potatoes cool. If you skip this it'll water down the quiche and make it soggy.

Can I make this ahead or freeze it? Yes. Refrigerate covered for up to 2 to 3 days, reheat slices in the oven at 350°F for 15 to 20 minutes or microwave for quick reheats. For freezing, wrap tightly and freeze up to 2 months, thaw overnight then warm in the oven until heated through.

What add-ins and cheeses work best? Cheddar, Gruyere or Swiss are great, but use whatever you like. Keep total cheese to about 1 to 1 1/2 cups and add 1 to 1 1/2 cups of cooked mix-ins like ham, potatoes, or sautéed spinach. Precook any wet add-ins first so they don't make the quiche runny.

Can I make mini quiches or use a different dish? Totally. Use a greased muffin tin for mini quiches, bake 18 to 25 minutes depending on size. For deeper dishes, add a few extra minutes. If top browns too fast, tent with foil and keep baking until set.

Easy Crustless Quiche Recipe Substitutions and Variations

Milk / half and half: swap with equal parts whole milk + 2 tbsp heavy cream for richer custard; or use unsweetened almond or soy milk if you need dairy free (they’re thinner so the quiche will be a bit less set); or whisk 1 cup plain Greek yogurt with 1/2 cup water to mimic the thickness.
Cheese: if you don’t have cheddar or gruyere, use mozzarella or Monterey Jack for gooey melt; crumble feta or goat cheese for tang (use a bit less, ~3/4 cup); grate a handful of Parmesan to add nutty flavor mixed with a melting cheese.
Add-ins (ham, potatoes, spinach, tomatoes): swap ham for cooked bacon or crumbled sausage; use sautéed mushrooms, roasted red peppers, or steamed broccoli instead of potatoes; frozen spinach works if you squeeze out extra water.
Eggs: to lighten it up use 4 whole eggs + 4 egg whites instead of 6 whole; for an egg-free alternative try 2 cups silken tofu blended smooth with 2 tbsp cornstarch and extra seasoning (result will be firmer, not as custardy).

Pro Tips

1. Dry and warm your add‑ins first: squeeze out spinach, pat roasted tomatoes, and warm ham or potatoes so they dont release moisture or cool the custard down midbake.

2. Keep the egg mix smooth, not foamy; overwhisking traps air and makes holes in the quiche. For extra silkiness, pour the custard through a fine sieve before adding cheese.

3. Divide the cheese: stir half into the filling for flavor, sprinkle the rest on top near the end of baking so you get a nice golden finish.

4. Watch your pan type and oven temp: metal browns faster, glass takes longer and holds heat — adjust time accordingly and tent with foil if the top is getting too dark. Use an instant read thermometer, 160 to 165 F is your sweet spot.

5. Cool fully before storing and reheat gently: rapid reheating makes it rubbery. Slice into portions to freeze, wrap each piece, then reheat in a low oven for best texture.

Easy Crustless Quiche Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Ham Quiche Recipe because it turns leftover ham, cubed potatoes, spinach or tomatoes into a crustless quiche you can easily customize for any meal.

Servings

servings

Calories

251

kcal

Equipment: 1. 9-inch pie dish or 8×8 baking pan (greased), or a muffin tin for mini quiches
2. Large mixing bowl for whisking the eggs and milk
3. Whisk (or a fork if you’re in a rush)
4. Skillet or frying pan for onions, potatoes, sausage or spinach
5. Measuring cups and spoons for milk, cheese and spices
6. Chef’s knife and cutting board for chopping add ins
7. Rubber spatula or wooden spoon for folding and smoothing the filling
8. Oven mitts plus a toothpick or instant read thermometer to test doneness

Ingredients

6 large eggs
1 1/2 cups milk or half and half, whole milk works too if thats what you got
1 to 1 1/2 cups shredded cheese (cheddar, gruyere or swiss are great)
1 to 1 1/2 cups mix of cooked add ins like diced ham, cooked cubed potato, sautéed spinach (squeeze out excess water) or halved cherry tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg (optional but gives a nice warmth)
1 small onion finely chopped or 2 green onions sliced (optional)
1 tablespoon olive oil or butter for cooking any veggies or ham (optional)
butter or nonstick spray to grease the baking dish (optional)

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9 inch pie dish or an 8×8 baking pan with butter or nonstick spray.
If using an onion or green onions, heat 1 tablespoon olive oil or butter in a skillet over medium and cook the chopped onion until soft about 4 to 5 minutes, or just warm sliced green onions for 1 minute. If you have raw cubed potatoes or raw sausage, cook them first until done; ham should be warmed and any spinach must be sautéed then squeezed dry so it doesnt water down the quiche.
In a large bowl whisk together 6 large eggs, 1 1/2 cups milk or half and half (whole milk works fine too), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon ground nutmeg if using. Whisk until mixture is smooth and slightly frothy.
Stir the egg mixture with 1 to 1 1/2 cups shredded cheese and 1 to 1 1/2 cups of your cooked add ins like diced ham, cooked cubed potato, sautéed spinach or halved cherry tomatoes. Fold in the cooked onion or green onions as well.
Give the filling one last gentle stir so the cheese and add ins are evenly distributed, then pour everything into the prepared baking dish. Smooth the top with a spatula so it bakes evenly.
Bake in the center of the oven for about 35 to 45 minutes until the edges are set and the center still has a slight jiggle. A toothpick or instant read thermometer should come out mostly clean or read about 160 to 165°F.
Let the quiche rest for 8 to 10 minutes out of the oven so it finishes setting and slices cleanly. If you want, sprinkle extra cheese or sliced green onions on top while it rests.
Slice and serve warm or at room temperature. Store leftovers covered in the fridge for up to 3 or 4 days, reheat gently in the oven or microwave. For mini portions try baking in a muffin tin about 20 to 25 minutes instead.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.