Keto Ham and Cheese Crustless Quiche
This Keto Ham and Cheese Crustless Quiche recipe is a great make ahead keto breakfast or brunch recipe filled with broccoli, ham, and cheese.
This easy keto quiche is great way to start your day without all of the carbs. We skip the pie crust and whisk together a mixture of eggs and heavy cream before pouring it over cheese, ham, and broccoli and bake it into a fluffy, flavorful, ham and cheese quiche.
This is great for a Sunday family brunch or a quick and for meal prep during the week.
Play around with different variations of meats, veggies and cheeses and see what a difference breakfast can make in your day.
We’ve made crustless quiche Lorraine, Mexican crustless quiche, and sausage and spinach crustless quiche and they are all amazing.
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Ingredients You’ll Need
You’ll only need a few simple ingredients to make this ham and cheese filled keto crustless quiche:
- Eggs– You can’t make a quiche, or a crustless quiche, without breaking a few eggs!
- Shredded Sharp Cheddar Cheese – Nothing goes better with eggs than cheese! A finely grated cheddar cheese goes perfectly with the ham and eggs.
- Ham– Use leftover ham from dinner the night before or buy a small boneless ham and chop it into cubes. Either way, the sweet and salty flavor is going go perfectly with your cheese and broccoli.
- Onion– Sauté some diced onions along with your ham to pack as much flavor as possible into your low carb quiche.
- Broccoli – Cut it into small, bite-sized florets before adding it to the low carb quiche.
- Heavy Cream– You can substitute milk for the heavy cream but don’t unless you have to. The heavy cream adds a richness to the low carb quiche that you miss out on with milk.
If you want to mix it up you can also substitute the mix-ins with cooked bacon, swiss or Gruyere cheese, mozzarella, spinach, mushrooms, green onions, etc.
This ham and cheese quiche is a super easy quiche recipe that packs in a lot of flavor with just a few ingredients!
Step 1 – Prepare oven. Preheat oven to 375 degrees F.
Step 2 – Saute. Lightly sauté the ham and onions together in a skillet over medium heat to bring out their flavor.
Step 3 – Steam. Place broccoli florets in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until broccoli is lightly steamed and tender.
Step 4 – Make the custard. In a bowl add eggs and heavy cream. Whisk together.
Step 5 – Put it together. Add the ham, onion, and lightly steamed broccoli to a greased pie plate or quiche dish.
Add cheddar cheese to the broccoli, ham, and onion.
Pour your egg mixture over the ham, onion, and broccoli and sprinkle just a little more of the cheese on top…because there really isn’t such thing as too much cheese.
Step 6 – Bake. Place in oven with a bake time of 35-40 minutes. You’ll know it’s done when you can give the quiche a little shake and it doesn’t jiggle in the middle.
There are 5 grams of carbs and 1 gram of fiber in our crustless quiche. This is a total of 4 grams net carbs per slice.
Yes! A frittata, which is an egg-based Italian dish, is made the same way as a traditional quiche minus the pie dough. So when you’re going for all of the flavors of a delicious quiche, minus the carbs you make a simple crustless quiche, otherwise known as a frittata :).
You can substitute whole milk for heavy cream in quiche BUT whole milk does have more carbs than heavy cream so to keep this a low carb quiche I suggest sticking with the cream and skipping the milk.
If you do use milk you’ll need to recalculate the nutritional value below.
Yes, you can make this ahead of time. The night before mix together all of the ingredients and pour them into your prepared dish. Make sure you are using a dish that can go from cold to hot safely. Then cover and place in the refrigerator overnight.
In the morning remove from the refrigerator and place it in the oven to bake according to the instructions. Because it is going in cold you may have to bake a few extra minutes.
How to Freeze and Reheat
You can freeze this quiche recipe. Bake it according to the recipe instructions and then let it cool for about 20 minutes. Once cooled, slice the quiche into individual servings and double wrap each in plastic wrap and then wrap it in aluminum foil. Place the pieces in the freezer and freeze for up to 1 month.
When you are ready to eat a piece just unwrap and put it in the microwave for 2-5 minutes (depending on your microwave) and you have the perfect keto breakfast!
Looking for More Keto Breakfast Recipes?
- Mexican Crustless Quiche
- Sausage and Spinach Crustless Quiche
- Classic Deviled Egg Recipe
- Mississippi Sin Deviled Eggs
- Crustless Quiche Lorraine
- BLT Bacon Cups
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Low Carb Ham and Cheese Crustless Quiche
- 8 ounces Shredded Sharp Cheddar Cheese
- 6 Eggs, large
- 1 cup Heavy cream
- 8 ounces Ham, cubed
- ½ cup Yellow Onion, diced
- 2 cups Broccoli florets
- 1 tablespoon Butter
- Preheat oven to 375 degrees F.
- In a skillet over medium high heat melt 1 tablespoon of butter and add onions and ham. Sauté for 5-7 minutes until onions are translucent.
- Place broccoli florets in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until broccoli is lightly steamed and tender.
- In a bowl add eggs and 1 cup of heavy cream. Whisk together.
- Place ham, onions, broccoli, and 6 ounces of cheese in a greased 9-inch pie plate or quiche pan.
- Pour the egg mixture over the meat and veggies.
- Sprinkle the remaining 2 ounces of cheese over the mixture.
- Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the center. Remove and let cool for about 5 minutes before cutting and serving.
Have been making this for years!!! Recommendation for cooking temp & time in muffins/ cupcakes?
Hi Aubrey, we haven’t tried making it in a muffin tin. I would recommend cutting the time in half and keeping an eye on it.
We make this regularly.
FANTASTIC! I’ve been looking for a Quiche recipe that brings me back to my teens and this was PERFECT. I used to make a ham and cheese Quiche all of the time. These days I couldn’t remember the amounts of the ingredients yhat I used and have failed a bunch of times over the past few years. At least that is what I believe made the difference, the ingredient amounts.
I used a spring foam pan on top of a baking sheet because I do not have a pie plate. I have no idea what happened to it. Worked great and makes for a prety presentation.
The differences in what I did from this recipe is largely because it is what I had on hand and I was craving a Quiche. I finally have my taste and smell back after having COVID. I used Spam instead of ham. A mix of diamond marble and Monterey Jack cheese (10 oz). 6 oz in the Quiche as the recipe instructs and the rest on top when baking. Did not sautee the onions and Spam. I do not like how sautéed onions taste. Left over broccoli from lunch the other day.
I only wish I had more heavy cream because I’d make another one to have a slice for the next few days!
Thank you so much for bringing this back to me.
Delicious! I made the recipe exactly following your recipe and it was perfect!
So glad you enjoyed it!
Love this recipe, it’s so easy and versatile.
My family and friends love this recipe! I have already made it at least a dozen times and taken it to several family gatherings. It is absolutely delicious! I love to use Boar’s Head Tavern Ham that I ask the deli to shave or slice extremely thin. That is the only thing I do differently. Thank you for creating such a wonderful quiche 🙂