Wednesday, March 28, 2012

Ham, Cheese and Onion Crustless Quiche


Is there such a thing as a crustless quiche?   Many purists out there would quickly and assertively respond, "No!"

That said, this crustless version of a quiche, not only cuts down on the carbs, but it's quick and simple to prepare!


Just about any fillings would do and making it a day in advance, allows the quiche to "set" and the flavors to intensify...not to mention it's perfect for entertaining!  

Breakfast, lunch or dinner...make this crustless quiche once and you'll find yourself making it again, again ...and again!

My Notes:

If you go to reheat the quiche, do so with foil on top at 350 for about 10 minutes or until it's hot to your liking.  Always let it sit a bit before cutting. I have reheated this quiche several times and it never seems to dry out - just be sure to cover w/the foil!

When you go to cut into the quiche, if the center looks a little "runny" you can place it back into the oven for a few minutes, but understand that the "runniness" is the 2 cups of melted it needs to go somewhere! Yum!

Ham, Cheese and Onion Crustless Quiche
adapted from Crustless Quiche on


3 tablespoons fine dry plain bread crumbs
1 medium onion, diced
1.5-2 cups diced cooked ham
1 tablespoon unsalted butter
1 (8-ounce) package shredded cheese (2 cups) (Cheddar, Swiss, etc)
5 large eggs
1 cup heavy cream
1 cup whole milk (or milk on hand but whole is best)
2-3 grates fresh nutmeg (optional)
fresh chives on top (optional)


Preheat oven to 400°F with rack in middle.

Butter quiche dish, then sprinkle all over with bread crumbs.

Form foil top (in case of over browning)           

Cook onions with ham in butter (not oil) in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5-8 minutes. Spread in dish, then evenly sprinkle cheese on top.

Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Sprinkle top with chives if using.

Bake until top is golden and custard is set in center, 20 to 25 minutes. (*If it's over browning on top and the center still in not set, loosely cover with the pre-fitted foil and place back into the oven for 5-8 minutes or so)

Cool slightly before cutting into wedges.


Karen said...

As a person who is not-so-good with dough, I am all for crustless anything! And what could be better than 2 cups of cheese???

Big Dude said...

It looks and sounds delicious - I'm no expert but I'd probably call it a fritatta or maybe a fritquiche.

Nicole said...

You've done it again! I guess there IS such a thing! Looks wonderful!

Lea Ann (Highlands Ranch Foodie) said...

Don't tell the purists, but I make what I call a crustless quiche alot. Looks great!

Buy Right Daily said...

It looks so good that makes me hungry!

Mike said...

This dish looks awesome and it should go well with a cold beer :)

Carole said...

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