Servings: 6 slices
Total Time: 50 minutes
Difficulty: Easy
Calories per Serving: 190 kcal
Macros: Protein: 16g / Carbs: 3g / Fat: 13g / Fiber: 0g
| Plan | Notes |
| Keto & Low-Carb | ~3g net carbs per slice. Grain-free and sugar-free. |
| Slimming | Low value; use light cream and cheese to reduce values. |
| High-Protein | ~16g protein per slice. Eggs, ham, and cheese provide a rich protein boost. |
| Weight Watchers | Low SmartPoints value per slice using reduced-fat cream cheese, light cream, or fat-free cottage cheese. |
Craving a rich, velvety brunch favorite but want to skip the heavy, carb-laden pastry crust? This crustless ham and cheese quiche delivers all the savory, comforting goodness of a classic French tart while keeping things wonderfully light and macro-friendly.
As you can see from the beautifully golden, bubbly slice missing from the glass pie dish in image_7e447a.jpg, skipping the crust doesn’t mean sacrificing an ounce of decadence. This dish makes a spectacular easy meal prep idea, allowing you to bake a full pie ahead of time and slice off a quick breakfast throughout your busy week.
Whether you are hosting a weekend brunch or preparing a clean eating dinner side, this versatile egg bake fits effortlessly into your lifestyle. It transforms basic refrigerator staples into a elegant, high-protein masterpiece that makes healthy recipes feel like a true indulgence.
Look at the Recipe
- Sensory appeal: A beautifully puffed, deeply golden-brown caramelized top layer flecked with fresh green thyme sprigs and pockets of melted cheese.
- Flavor highlight: Savory, smoky diced ham folded into a rich, custard-like egg base bursting with sharp cheddar cheese.
- Key benefit: Entirely grain-free and potato-free, drastically lowering the carbohydrate count while maximizing satisfying protein and healthy fats.
Ingredients Needed
- 6 large eggs
- 1/4 cup heavy cream or half-and-half (or light cream for plan adjustments)
- 1/2 cup full-fat cottage cheese (blended until smooth for extra creaminess)
- 1.5 cups cooked ham, diced (as seen in image_7e447a.jpg)
- 1 cup sharp cheddar cheese or Swiss cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Fresh thyme sprigs (optional, for garnish)
How to Make Our Crustless Ham and Cheese Quiche
- Preheat your oven to 375°F (190°C) and grease a 9-inch glass pie plate thoroughly with non-stick cooking spray or a small brush of olive oil.
- Whisk the eggs, heavy cream, blended cottage cheese, garlic powder, onion powder, salt, and black pepper together in a large mixing bowl until the mixture is completely smooth and uniform.
- Scatter the diced ham and shredded cheese evenly across the bottom of the greased glass pie dish, as visualized in the cross-section of image_7e447a.jpg.
- Pour the egg and cream mixture carefully over the ham and cheese, ensuring everything is evenly submerged.
- Bake for 35–40 minutes, or until the edges are beautifully puffed and golden brown, and the center is just set (it should have a very slight jiggle when nudged).
- Remove from the oven and top with fresh thyme sprigs if desired. Let the quiche rest for 5–10 minutes to firm up before cutting it into 6 clean slices.
Storage & Serving Suggestions
- Storing: Keep any remaining slices in an airtight container in the refrigerator for up to 4 days.
- Reheating: To enjoy a warm slice, reheat it in the oven at 350°F (175°C) for 8–10 minutes to re-crisp the edges, or microwave a slice on medium power for 45–60 seconds.
- Freezing: You can freeze the fully baked and completely cooled quiche slices. Wrap each slice tightly in plastic wrap and store them in a freezer-safe zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Serving pairings: Serve this savory slice alongside a crisp, dressed Mediterranean green salad or a bowl of fresh berries. It makes an incredible anchor for a macro-friendly breakfast or a light weeknight supper.
Tips & FAQs
How do I prevent my crustless quiche from getting watery?
Watery quiche usually happens when ingredients like cooked ham release excess moisture during the baking process. If your ham seems particularly juicy, pat the diced pieces completely dry with a paper towel before adding them to the baking dish. Additionally, using a bit of blended cottage cheese or cream cheese helps stabilize the egg custard matrix.
Can I add vegetables to this recipe?
Absolutely. Sautéed mushrooms, baby spinach, green onions, or diced bell peppers make fantastic additions. Just be sure to cook them down first to remove their water content before folding them into the egg mixture.
Can I make this in a muffin tin instead?
Yes. Divide the ham, cheese, and egg mixture evenly into a well-greased 12-cup muffin tin to create portable egg muffins. Reduce the total baking time to 18–22 minutes at the same temperature.
