This crustless quiche is the perfect alternative to a classic quiche recipe. Eggs, ham, zucchini, and cheese are baked to savory perfection. Perfect for brunch, breakfast, or anytime you want!
Today, I am excited to share with you how to make a guilt-free, low-carb and gluten-free version of one of my favorite breakfastS. Ham and Cheese Quiche is a classic combination that never gets old. I like to use thick cubes of ham and the sharpest cheddar I can find.
This easy keto quiche is a great way to start your day without all of the carbs. It’s a mixture of eggs and heavy cream packed full of cheese, ham, and zucchini that is baked into a fluffy, flavorful, crustless quiche.
Crustless quiche is one of the easiest and delicious breakfast options you can prep ahead of time and has on the go. It’s also a great appetizer or brunch item for your next get together!
ISN’T A “CRUSTLESS QUICHE” JUST A FRITTATA?
While they are both baked egg dishes, there are distinct differences. The main difference is the texture. Quiches are a baked egg and cheese custard, with a lot of milk or cream, and a soft, delicate texture. Frittatas contain little to no milk or cream, so it is closer in texture to an omelet or straight baked egg. The other significant difference comes in the cooking process. Frittatas start on the stovetop and only finish only for the last few minutes in the oven. Quiches are baked in the oven only.
Ingredients to make keto Ham & Cheese Quiche?
- Cooked ham
- Zucchini
- Cheddar cheese
- Eggs
- Heavy cream
- Dry mustard
- Salt & pepper to taste
How to make Keto Ham and Cheese Quiche?
The instructions here are for a ham and cheese quiche, but you can use the same method for a basic crustless quiche recipe, no matter what fillings you want to use. I used my family’s favorite breakfast ingredients: ham and cheese! But you could absolutely make this quiche using different combos such as roasted broccoli, spinach, bacon, sausage, and whatever cheese you have on hand.
- Preheat oven to 375°F. Grease a 9″ pie plate.
- Place zucchini on a paper towel and squeeze to remove moisture. Combine ham, zucchini and cheddar cheese in a pie plate.
- Whisk eggs, cream and seasonings. Pour over ham mixture.
- Bake uncovered 40 minutes or until a knife inserted in the center comes out clean.
Because this keto quiche recipe can be made ahead and even frozen, it helps put a calm on this busy mom’s morning.
HOW TO STORE CRUSTLESS QUICHE
Refrigerating: Pop the baking dish right into your fridge covered with plastic wrap. Bonus points if you have an airtight container that fits right on top! Your quiche will stay fresh for up to 3-4 days stored this way.
Freezing: Freeze your pie by wrapping plastic wrap around it tightly. The less oxygen that hits the more likely it will be to freezer burn. You can freeze crustless quiche for 2-3 months.
Let thaw in the refrigerator for a few hours before reheating in a 350 degree F oven. I don’t recommend reheating in the microwave, which can make it soggy. Reheat in the oven at 350 degrees F, until hot.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 40 minutes |
| Servings |
people
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- 1 cup cooked ham diced
- 1 cup Zucchini shredded
- 1 cup Cheddar cheese shredded
- 8 large eggs
- 1/2 cup Heavy Cream
- 1/2 tsp dry mustard
- salt & pepper to taste
Ingredients
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- Preheat oven to 375°F. Grease a 9" pie plate.
- Place zucchini on a paper towel and squeeze to remove moisture. Combine ham, zucchini and cheddar cheese in a pie plate.
- Whisk eggs, cream and seasonings. Pour over ham mixture.
- Bake uncovered 40 minutes or until a knife inserted in the center comes out clean
