Crustless Ham and Cheese Quiche
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In my quest to be economical and not waste any of my expensive, sugar-free ham I have tried my best to get really creative! Okay, Crustless Ham and Cheese Quiche may not be the next “big thing” but sticking to my gluten-free, keto diet was foremost in my mind. That meant no sandwiches, breakfast burritos, etc.
This quiche is light, delicious, super easy to prepare and I give you permission to make your with a crust if you so desire. I’m totally cool like that. I would never force my crazy ideas or opinions on anyone, I am all about free will and letting people make their own decisions!
How to make Crustless Ham and Cheese Quiche:
Preheat oven to 350 degrees. Grease a pie plate with coconut oil, or spray with cooking spray.
Sprinkle the cooked, chopped broccoli evenly across the bottom of the pie plate.
Then top with the chopped ham.
Whisk the coconut milk/cream, milk, eggs, salt and pepper together in a large bowl.
Pour the egg mixture into the pie plate.
Top the egg mixture with the chives and shredded cheese.
Place in the oven and bake for 30 to 40 minutes until the center is set, but still has a slight jiggle when you shake it.
Remove from oven and allow to cool for 5 minutes before serving.
Cut into 6 slices and serve warm or at room temperature
This quiche is so delicious, you won’t even miss the crust!
For a lactose-free quiche:
Substitute canned coconut milk for the heavy cream, unsweetened almond milk for the whole milk, and make sure your Gruyere cheese is aged for more than 90 days.
For a traditional Ham and Cheese Quiche with a Crust:
Follow the directions for my Classic Quiche Lorraine recipe, but substitute chopped ham for the bacon.
My Pie Crust recipe is foolproof and really easy to make.
Notes:
- Gruyere cheese is the traditional cheese used to make quiche, but any cheese can be substituted.
- I like the look of the chopped chives on top of the quiche, but they can also be mixed in if preferred.
More delicious breakfast recipes:
- Breakfast Egg Muffins
- Sourdough Breakfast Strata
- Breakfast Egg Muffins
- Instant Pot Mexican Breakfast Casserole
- Whole30 Breakfast Burrito
- Asparagus Breakfast Pizza
Enjoy!!
Crustless Ham and Cheese Quiche
Ingredients
- 1 cup broccoli chopped and steamed
- 1 ½ cups diced ham
- 1 cup milk substitute unsweetened almondmilk or unsweetened cashewmilk
- ½ cup heavy cream substitute canned coconut milk
- 3 large eggs
- ¼ teaspoon ground black pepper I used cayenne.
- 1 cup shredded Gruyere cheese
- 1 Tablespoon chopped chives
Instructions
- Preheat oven to 350 degrees. Grease a pie plate with coconut oil, or spray with cooking spray.
- Sprinkle the cooked, chopped broccoli evenly across the bottom of the pie plate then top with the chopped ham.
- Whisk the coconut milk/cream, milk, eggs, salt and pepper together in a large bowl.
- Pour the egg mixture into the pie plate.
- Top the egg mixture with the chives and shredded cheese.
- Place in the oven and bake for 30 to 40 minutes until the center is set, but still has a slight jiggle when you shake it.
- Remove from oven and allow to cool for 5 minutes before serving.
- Cut into 6 slices and serve warm or at room temperature.
Notes
- For a lactose-free quiche - Substitute canned coconut milk for the heavy cream, unsweetened almond milk for the whole milk, and make sure your Gruyere cheese is aged for more than 90 days.
- Gruyere cheese is the traditional cheese used to make quiche, but any cheese can be substituted.
- I like the look of the chopped chives on top of the quiche, but they can also be mixed in if preferred.
- For a traditional quiche - follow the directions for my Classic Quiche Lorraine recipe, but substitute chopped ham for the bacon.
- My Pie Crust recipe is foolproof and really easy to make.
