Low Carb Ham and Cheese Crustless Quiche saved me more times than I can count. I love a weekend breakfast that looks fancy but takes almost no effort, and this hits the sweet spot. It tastes rich, feels cozy, and still fits nicely into a low carb routine. If you have leftover ham, you’re already halfway to a great meal. I’ll walk you through how I make it, plus a few tricks so it turns out fluffy and creamy every single time.
Ingredients You’ll Need
When I keep these basics on hand, breakfast or brunch comes together in minutes. Here’s what goes into my go-to pan.
- Eggs: 6 large. Room temperature makes for a smoother custard.
- Heavy cream or half-and-half: 3/4 cup. Cream gives the silkiest texture.
- Cooked ham: 1 to 1½ cups, diced small. Smoked or honey ham both work.
- Cheese: 1½ cups shredded. I like a mix for best flavor. Cheddar, Swiss, or Gruyere are great.
- Onion or green onions: 1/3 cup, finely chopped. Optional, but adds a nice savory note.
- Spinach or bell pepper: a small handful, chopped. Optional veggie boost.
- Salt and pepper: start with 1/2 teaspoon salt and 1/4 teaspoon pepper. Adjust to taste.
- Garlic powder and paprika: 1/4 teaspoon each. Simple, cozy seasoning.
- Butter or avocado oil: for greasing the dish.
Pan size matters. A 9 inch pie dish or an 8 by 8 inch square dish is perfect. If you double the recipe, use a 9 by 13 pan and add a little time.
If you’re just starting your low carb journey and want more simple ideas, here’s a handy hub of more low carb recipes that pair well with this quiche and make meal planning easy.
How to Make Crustless Quiche
What I love about this method is how forgiving it is. The custard sets up easily, and you get a lovely golden top with minimal effort. Follow these steps and you’ll have a reliable breakfast or lunch in under an hour.
- Preheat the oven to 350 F. Grease your pie dish or square pan with butter or oil.
- Prep the add-ins. If using onion, sauté it in a tiny bit of butter for 2 to 3 minutes until softened. This removes sharpness and adds sweetness. Pat your diced ham dry with a paper towel so the quiche isn’t watery.
- Layer the solids. Scatter the ham, onions, and any veggies evenly in the dish. Sprinkle about half the cheese over the top.
- Whisk the custard. In a bowl, whisk eggs, cream, salt, pepper, garlic powder, and paprika until smooth but not foamy. Pour gently over the filling. Top with the rest of the cheese.
- Bake. Slide it into the oven and bake for 28 to 35 minutes, until the center is just set and the top looks slightly golden. A little jiggle in the center is ok. It will finish setting as it rests.
- Rest and slice. Let it cool for 10 minutes before slicing. This is when the custard firms up and gets that dreamy texture.
Tip: If your oven runs hot, tent a piece of foil over the quiche for the last 10 minutes so the top doesn’t darken too fast.
If you’re thinking ahead to dinner, I often pair leftover slices with a quick skillet meal like this tasty Egg Roll in a Bowl for a simple low carb day. Breakfast for dinner never gets old.
I made this for my parents on a Sunday morning and my dad asked for the recipe before he finished his second slice. Light, cheesy, and just the right amount of ham. It’s now our family’s brunch favorite.
Type of Cheese Options
Cheese really sets the mood for your quiche. A good mix gives you melt, flavor, and that lovely pull when you slice in. You can’t go wrong with classics, but here are some combos I’m obsessed with right now.
Best melty options and flavor boosters
Cheddar for sharpness and vibrant color. Swiss or Gruyere for nutty depth. Mozzarella for a soft stretch. Provolone for a deli style twist. If you enjoy tang, a little goat cheese or feta crumbled on top brings a bright note. Use 1 to 2 cheeses for balance, and aim for about 1½ cups total.
Smart swaps and dairy light tweaks
If you need to go lighter on dairy, use half cheddar and half part skim mozzarella, and swap the heavy cream for a mix of cream and unsweetened almond milk. If you’re full dairy free, a high quality melting vegan cheese can work in a pinch. Just watch the salt since some blends are saltier.
Want more cheesy comfort that stays low carb? Try this creamy, cozy cauliflower mac and cheese next. It’s rich without weighing you down.
How to Serve Keto Quiche
This dish is flexible, so you can style it for breakfast, lunch, or a quick weeknight dinner. I like to keep it simple. A crisp side salad with lemon vinaigrette makes the richness of the eggs and cheese shine. Fresh herbs wake everything up. Try a sprinkle of chives or parsley over warm slices.
For breakfast, add a side of berries or a couple slices of avocado with a pinch of flaky salt. For lunch, a handful of arugula tossed with olive oil and lemon juice is perfect. If you want a cozy brunch spread, include crispy bacon or a platter of roasted asparagus. Keep it easy and colorful.
Sweet tooth after brunch? Keep it low carb with a cool treat like this no bake chocolate cheesecake. It’s a great make ahead dessert so you can relax while the quiche bakes.
By the way, this is where my Delicious Low Carb Ham and Cheese Crustless Quiche Recipe makes entertaining stress free. It slices neatly, stays tender, and reheats like a dream. You can even bake two pans at once if you’re feeding a crowd.
How to Store Easy Keto Quiche Recipe
Refrigerate
Cool the quiche completely, then store slices in an airtight container for up to 4 days. Reheat in the microwave for about 45 to 60 seconds per slice, or warm in a 325 F oven for 8 to 10 minutes. I prefer the oven if I have time since it keeps the edges from getting rubbery.
Freeze and reheat
Freeze whole or in slices. Wrap tightly and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then reheat at 325 F until warmed through. For individual slices straight from frozen, microwave at 50 percent power in short bursts so the custard warms evenly.
For your weekly meal prep, I often pair this with a couple other low carb basics so breakfast is grab and go. It keeps my mornings calmer and helps me stay consistent with my plan.
If you’re packing lunch, add a crunchy salad or a cup of bone broth. Later in the week, I like mixing it up with a slice of quiche at breakfast and something simple for dinner. A quick salad or a one pan meal keeps the day light and satisfying.
Common Questions
Can I make the custard the night before? Yes. Whisk the eggs and cream with seasoning, cover, and chill. In the morning, give it a quick stir, layer your ham and cheese, pour, and bake.
What if my quiche is watery? Pat the ham dry, pre sauté watery veggies like mushrooms or peppers, and let the quiche rest 10 minutes before slicing. This helps set the custard.
Can I use milk instead of cream? You can, but the texture will be lighter and may need a few extra minutes in the oven. Half-and-half is a great middle ground.
How do I know when it’s done? The edges will be set and the center will have a slight jiggle. A knife inserted near the center should come out mostly clean.
Can I add more protein? Absolutely. Try crumbled bacon or cooked breakfast sausage along with the ham, but reduce the total to about 1½ to 2 cups combined so it doesn’t overcrowd.
Why This Quiche Will Be Your New Weekend MVP
Simple ingredients, easy steps, and big payoff. That’s my favorite combo. This Delicious Low Carb Ham and Cheese Crustless Quiche Recipe is perfect for leftovers, scales well for guests, and plays nicely with whatever cheese you’ve got in the fridge. If you like testing variations, bookmark this and compare it with the excellent tips in this resource from another trusted kitchen: Keto Ham and Cheese Crustless Quiche Recipe – Home. Made …. Make it today, tweak it to your taste next time, and enjoy a breakfast that tastes like a treat and keeps you on track.
Ham and Cheese Crustless Quiche
Ingredients
Main Ingredients
- 6 large Eggs Room temperature for smoother custard.
- 3/4 cup Heavy cream or half-and-half For the silkiest texture.
- 1 to 1½ cups Cooked ham, diced small Smoked or honey ham both work.
- 1½ cups Cheese, shredded Mix of cheddar, swiss, or Gruyere is recommended.
- 1/3 cup Onion or green onions, finely chopped Optional, adds savory flavor.
- 1 small handful Spinach or bell pepper, chopped Optional veggie boost.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Pepper Adjust to taste.
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Paprika
- 1 tbsp Butter or avocado oil For greasing the dish.
Instructions
Preparation
- Preheat the oven to 350°F. Grease your pie dish or square pan with butter or oil.
- If using onion, sauté it in a tiny bit of butter for 2 to 3 minutes until softened.
- Pat your diced ham dry with a paper towel.
Assembly
- Scatter the ham, onions, and any optional veggies evenly in the dish.
- Sprinkle about half the cheese over the top.
- In a bowl, whisk together eggs, cream, salt, pepper, garlic powder, and paprika until smooth but not foamy.
- Pour the custard gently over the filling and top with the rest of the cheese.
Cooking
- Bake for 28 to 35 minutes, until the center is set and the top is slightly golden.
- Let it cool for 10 minutes before slicing.
