Crustless Ham and Cheese Quiche
A golden, crustless quiche with ham, cheese, green onion and a creamy egg filling. Serve it with salad or tuck a slice into a roll.
By Cookin' Kitchen
- Total: 45 minutes
- Servings: 6 servings
Recipe
Crustless Ham and Cheese Quiche
A golden, crustless quiche with ham, cheese, green onion and a creamy egg filling. Serve it with salad or tuck a slice into a roll.
Cookin' · https://cookin.club/recipes/crustless-ham-and-cheese-quiche
- Prep
- 5 minutes
- Cook
- 35 minutes
- Rest
- 5 minutes
- Total
- 45 minutes
- Servings
- 6
Ingredients
For 6 servings
Instructions
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 22.5 cm / 9-inch pie dish with butter or spray it lightly with oil.
Step 2: Whisk the eggs, cream, salt and pepper.
Step 3: Scatter most of the ham, cheese and green onion in the pie dish.
Step 4: Pour in the egg mixture. Top with the remaining ham, cheese and green onion.
Step 5: Bake for 35 minutes, until golden on top and the centre barely wiggles. Do not overcook, or the quiche will lose its custardy texture.
Step 6: Remove from the oven and rest for 5 minutes. The quiche will deflate as it rests.
Step 7: Cut into slices and serve with a simple side salad, stuff into soft rolls, or wrap in burritos and pan-fry until crisp.
Notes
Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw before reheating; reheat a whole quiche, covered, in a 180°C/350°F oven for 10 minutes. A slice will take less time.
If using only mozzarella, add a pinch of extra salt to the egg mixture. Use salt sparingly, as ham and cheese are already salty.
Nutrition per serving
- Calories
- 264 kcal
- Fat
- 23 g
- Saturated fat
- 13 g
- Carbohydrates
- 2 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 13 g
- Sodium
- 499 mg
- Cholesterol
- 214 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This crustless ham and cheese quiche bakes in a pie dish until golden, with a creamy egg filling, diced ham and green onion. Serve slices with a side salad, or tuck them into soft rolls or wraps.
Cream gives the quiche a richer, custardy texture. If using milk instead, use half the amount; the texture will be more like a frittata.
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