This recipe for crustless quiche is perfect for breakfast, brunch, lunch, or a light dinner.

Eggs, ham, and zucchini are baked into a cheesy, crustless ham and cheese quiche that’s as easy to make as it is delicious.

Crustless Ham and Cheese Quiche with a piece taken out on a plate

Make this Recipe For Crustless Quiche on Repeat Because…

This keto quiche is easy to prep, ready in minutes, and is always an elegant crowd-pleaser.
High protein and low-carb, this is the best crustless quiche recipe. It’s the perfect meal to enjoy hot or cold.
No crust quiche is endlessly customizable so you can use leftover meat, veggies, and cheese.

eggs , ham , zucchini , dry mustard , cheese , cream , salt and pepper with labels to make Crustless Ham and Cheese quiche

Ingredients

Eggs: Be sure to use fresh eggs for the best flavor.

Add-ins: Precooked cubes of ham are delicious and convenient. A ham steak can be cut into small bite-sized pieces, or use deli ham if desired. Zucchini adds both color and valuable nutrients. Cheddar cheese gives just the right amount of flavor. Choose a mild, medium or sharp variety.

Seasoning: All you need is a little salt, pepper and dry mustard for a deliciously seasoned keto quiche.

Variations

Experiment by adding, or completely subbing in, cooked chorizo, ground sausage, and bacon bits. Other keto veggies you could include are broccoli, spinach, shredded Brussels sprouts, sliced green olives, and mushrooms. Choose your favorite cheese, or cheese blend, such as Monterey Jack, Mozzarella, Feta, Gruyere, or even a Mexican cheese blend.

Whisk in some low-carb taco seasoning and add chopped jalapenos or green chiles and black olives for a Mexican-style quiche. Chopped fresh herbs like basil, parsley, or chives would all be delicious added to the mix.

Make a higher protein quiche by using a ratio of 4 whole eggs to 6 whole egg whites.

Try mini crustless quiches. Pour the mixture into greased muffin tins and bake until they reach 165˚F.

An Egg-cellent Tip

To find out if your egg is still good, drop it into a bowl with cold water.

If it sinks to the bottom, it’s at peak freshness.
If it hovers in the center, it can still be used.
Eggs that float on the surface are no longer safe (or tasty!) to use in recipes.

eggs and seasonings with milkin a bowl to make Crustless Ham and Cheese Quiche

adding egg mixture to ham and cheese mixture to make Crustless Ham and Cheese Quiche

How to Make Crustless Ham and Cheese Quiche

Place zucchini, ham, and cheese on the bottom of a pie plate.
Whisk remaining ingredients together and pour over the top.
Bake (recipe below).
Let cool before slicing.

A Successful Quiche

Be sure to squeeze the zucchini dry in Step 2. This removes the excess moisture so the quiche doesn’t get soggy.
If adding extra veggies, chop them finely so they don’t sink to the bottom of the quiche – you want a little of everything in each bite. Veggies that have a high moisture content, such as mushrooms, should be pre-cooked to remove the excess moisture.
For the best results, shred the cheese from a block instead of using pre-packaged shredded cheese, which contains anti-caking agents that prohibit the best melt.
Be sure to grease the pie pan (or oven-safe skillet) so the quiche doesn’t stick.
Cover the top of the quiche with foil if it is browning before it is cooked in the middle.

a slice of Crustless Ham and Cheese Quiche on a plate

Leftovers

Keep leftover crustless ham and quiche in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave.

To freeze leftover quiche, cut cooled pieces into wedges, wrap them in plastic wrap, and transfer them to a zippered bag for up to 3 months. Thaw in the refrigerator overnight and enjoy cold. Reheat in the microwave or a low temperature oven if desired.

Tasty Low Carb Breakfast Recipes

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close up of low carb Crustless Ham and Cheese slice

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