Crustless Ham & Cheese Quiche: Easy Breakfast!

Crustless Ham & Cheese Quiche: Easy Breakfast!

Savor this easy crustless ham and cheese quiche, featuring fluffy eggs, rich cream, and savory ham for a delightful breakfast.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 5 large eggs
• 1 cup heavy cream
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• pinch nutmeg
• 2 tbsp chopped parsley
• 1 tbsp olive oil
• ½ cup yellow onion (finely chopped)
• 1 cup diced ham
• 1 cup shredded Swiss or cheddar cheese

Method

 

1. Preheat oven to 375°F (190°C). Grease a 10-inch cast-iron skillet or 9-inch pie dish.
2. Whisk eggs, heavy cream, salt, pepper, nutmeg, and 1 tbsp parsley until smooth.
3. Sauté finely chopped yellow onion in olive oil until soft and translucent (4-5 mins). Spread onions in the prepared dish.
4. Add diced ham and sprinkle ¾ cup of shredded cheese evenly over the ham.
5. Pour the egg mixture over the ham and cheese. Top with the remaining cheese.
6. Bake for 35-40 minutes until center is set and top is golden. Cool 5-10 mins before garnishing with remaining parsley and serving warm.

Notes

– Use good quality ham for the best flavor.
– Mix Swiss and cheddar cheese for optimal meltiness and taste.
– Don’t overbake; the center should be just set, not dry.

Allergens: Milk, Eggs, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful crustless ham and cheese quiche lies in the proper emulsification of the eggs and cream, and controlled baking. The heavy cream, with its high fat content, enriches the egg mixture, preventing it from becoming rubbery and ensuring a tender, custard-like texture. Whisking the eggs thoroughly with the cream, salt, pepper, and nutmeg until just combined is crucial. Over-whisking can incorporate too much air, leading to a soufflé-like rise and subsequent collapse. The nutmeg, while a small amount, subtly enhances the savory flavors of the ham and cheese without overpowering them.

Sautéing the yellow onion in olive oil before adding it to the egg mixture is another important step. This process softens the onion and mellows its sharp flavor, releasing its natural sweetness. It also prevents raw onion pieces from creating pockets of moisture within the quiche, which could affect the final texture. When assembling, ensure the diced ham and shredded cheese are evenly distributed throughout the egg mixture. This even distribution guarantees a consistent flavor and texture in every bite.

Baking at the correct temperature, typically around 350°F (175°C), is vital. The quiche should be baked in a preheated oven. The initial heat cooks the outside and edges, setting the proteins. As the center cooks, the residual heat and the custard base gently firm up. The quiche is done when the edges are set and slightly puffed, and the center is just set, with a slight jiggle. Overbaking will result in a dry, rubbery texture, while underbaking will leave the center too liquid.

Troubleshooting

• Problem: Quiche is watery or has a loose center.
  Fix: This usually indicates underbaking. Return the quiche to the oven, uncovered, for an additional 5-10 minutes, or until the center is just set. Ensure your oven temperature is accurate.
• Problem: Quiche has a rubbery or dry texture.
  Fix: This is a sign of overbaking or using too much egg relative to cream. Reduce the baking time in future attempts or slightly increase the amount of heavy cream. Avoid over-whisking the eggs.
• Problem: Quiche has sunk significantly in the center after cooling.
  Fix: This can happen if the quiche was underbaked or if too much air was incorporated during whisking. Ensure the center is fully set before removing from the oven, and let it cool gradually.
• Problem: Uneven distribution of ham and cheese.
  Fix: Ensure the ham and cheese are evenly distributed throughout the egg mixture before baking. Stir gently to distribute them without deflating the egg mixture too much.

Substitutions

• Dairy: For a lighter quiche, you can substitute half of the heavy cream with whole milk. The texture will be slightly less rich and creamy but still delicious. For a dairy-free option, use full-fat coconut milk or a plant-based creamer alternative; this may alter the flavor profile slightly.
• Ham: Diced cooked bacon, crumbled sausage, or even finely chopped cooked chicken can be used instead of ham for a different flavor profile. Ensure these are pre-cooked and drained of excess fat.
• Cheese: While Swiss and cheddar are classic, feel free to experiment with other melting cheeses like Gruyère, Monterey Jack, or a blend of your favorites. Each cheese will impart a unique flavor.
• Onion: Finely chopped shallots or leeks (white and light green parts only) can be substituted for yellow onion. Sautéing is still recommended to soften them and enhance their flavor.

Pro tips

• Use good quality ham for the best flavor.
• Mix Swiss and cheddar cheese for optimal meltiness and taste.
• Don’t overbake; the center should be just set, not dry.

Try this simple crustless quiche recipe and customize it with your favorite vegetables or cheeses. Enjoy!

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