This Crustless Ham and Spinach Quiche is an easy and delicious breakfast. It requires just 5 main ingredients and takes all of 10 minutes to prepare. It's gluten free, packed full of protein, and so satisfying. You won't even know it's healthy!
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- THE BEST CRUSTLESS HAM AND SPINACH QUICHE
- WHAT IS THE DIFFERENCE BETWEEN A FRITTATA AND A CRUSTLESS QUICHE?
- WHY YOU WILL LOVE THIS RECIPE
- INGREDIENTS IN A CRUSTLESS HAM AND SPINACH QUICHE
- HOW TO MAKE A CRUSTLESS HAM AND SPINACH QUICHE
- WHY IS MY CRUSTLESS QUICHE SO WATERY?
- FREQUENTLY ASKED QUESTIONS
- EXPERT TIPS
- HOW TO STORE AND FREEZE A HOMEMADE QUICHE
- WHAT TO SERVE WITH CRUSTLESS HAM AND SPINACH QUICHE
- Did you make this recipe?
- Crustless Ham and Spinach Quiche
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THE BEST CRUSTLESS HAM AND SPINACH QUICHE
This quiche truly is one of my favorite breakfasts! I often forget about it because I'm in a rush and making something quick like scrambled eggs or meal prepping with overnight oats.
However, it only takes 10 minutes to prepare and needs just 5 ingredients so why don't I make it more often?
It's gluten free, soy free, nut free, and can be low carb if you substitute the milk with heavy cream. This crustless quiche makes a great weekend or holiday breakfast, but it's also wonderful for meal prepping and just reheating throughout the week for a quick meal.
WHAT IS THE DIFFERENCE BETWEEN A FRITTATA AND A CRUSTLESS QUICHE?
In essence, they're pretty much the same thing. A crustless quiche is baked in a pie plate and has more of a custard base since it's usually made with eggs, cream, and cheese. A frittata is baked in a skillet, usually with just an egg and cream mixture.
WHY YOU WILL LOVE THIS RECIPE
- It makes a GREAT gluten free, meal prep breakfast option
- Preparation takes less than 10 minutes
- It's a great breakfast dish for weekends, brunch, or holidays
- Super healthy, loaded with vitamins, nutrients, and protein
- The filling is so fluffy
INGREDIENTS IN A CRUSTLESS HAM AND SPINACH QUICHE
- Eggs: Always use large eggs in a recipe unless otherwise stated
- Milk: This recipe uses whole milk for the best flavor and texture. You could use 2% milk or heavy creamy, however non-fat milk or a non dairy milk won't work
- Ham: I use the pre-cooked ham steak you can find in the meat section of the store
- Spinach: Chopped, frozen spinach that has been thawed and wrung out
- Havarti Cheese: I highly suggest using Havarti cheese! It add such a rich, buttery flavor without having the added fat from an oil. If you can't find Havarti, white cheddar is a good substitute.
- Seasoned Salt: The Lawry's Brand Seasoned Salt is perfect for adding a bunch of flavor, with only one ingredient
- Pepper
HOW TO MAKE A CRUSTLESS HAM AND SPINACH QUICHE
- Thaw the spinach and wring it out with a paper towel or tea towel to remove all of the excess water
- Preheat your oven to 350 degrees F and prepare a 9 inch pie plate
- In a small pot, over low heat, combine milk, shredded Havarti cheese, seasoned salt, and pepper. Cook that until the cheese has melted
- While the milk mixture is on the stove, whisk the eggs in a large bowl and then add the chopped ham and squeezed out spinach into the eggs
- Once the milk is heated and the cheese is melted, temper the hot milk into the egg mixture. To do this, whisk constantly as you pour a little bit of milk into the eggs, until all of the milk is incorporated.
- Pour the custard into your pie plate and bake for 45 minutes
- After 45 minutes, check to see if it's done. If the quiche is still jiggly in the center add 5 minutes at a time until it is fully set and a knife inserted into the center comes out clean
- Pull the quiche out of the oven and let it cool for at least 20 minutes before serving it. (it will deflate a bit but that is normal and ok)
WHY IS MY CRUSTLESS QUICHE SO WATERY?
I had that problem the first 2 times I tested this quiche, so I went on a mission to find out why! Here are some of the most common problems:
- Your quiche is under baked. It may look done, but your quiche needs to bake for a minimum 45 minutes, and up to an hour. A knife should come out clean when inserted into the center, and the quiche is fully set.
- The ingredients produce too much water. This crustless quiche recipe uses chopped, frozen spinach that's been thawed. You want to really wring out the spinach and get as much water out as possible.
- The quiche got over cooked. Surprised? I was! The eggs have proteins that can over coagulate and force out water if they get over baked.
- Your egg to milk ratio could be off. This was my problem the first time, if you have too much milk there isn't enough proteins from the eggs to help everything set into a perfectly fluffy, crustless quiche.
FREQUENTLY ASKED QUESTIONS
I recommend using a deep dish pie plate. A standard one will work, but will be filled to the top with the custard and may be difficult to move.
Yes! You will need about 1 pound of fresh spinach and you will want to steam and wilt it before chopping it up and adding to the quiche base. Be sure to remove as much water as you can!
If you don't have Havarti, no worries! Almost any cheese can be a good substitute. I recommend white cheddar, Pepper Jack, or Monterey Jack as they will impart the most flavor.
EXPERT TIPS
- Really wring out the excess water from the spinach, if not you'll end up with a watery quiche
- Don't use non fat milk! You can go down to 2%, but whole milk or cream is best
- Eliminate the ham from this recipe and you've got a beautiful gluten free and vegetarian quiche!
- This is a great recipe to meal prep for easy "heat and eat" breakfasts
- Prepare the filling the night before, store in the fridge, and bake in the morning
HOW TO STORE AND FREEZE A HOMEMADE QUICHE
Storing:
You can store this quiche, covered, in the fridge for up to a week. I recommend slicing it and keeping it in a container, but you can cover the pie plate with plastic wrap and keep it in the fridge.
Freezing:
To freeze this homemade, crustless ham and spinach quiche, follow this tutorial! Quiches will last in the freezer for up to 3 months.
Reheating:
You can reheat a refrigerated quiche in the oven at 350 degrees F for 8-10 minutes if sliced, or about 15-20 if left whole. For reheating a frozen quiche, do not thaw! Simply take it from the freezer, cover with aluminum foil, and place into a 350 degree F preheated oven and bake for 30-45 minutes.
WHAT TO SERVE WITH CRUSTLESS HAM AND SPINACH QUICHE
Don't get me wrong, this dish is phenomenal on its own. However, if you're serving it at a brunch or for a holiday you may want some sides to go with it! Here's some ideas:
- Oat flour waffles
- Oat milk pancakes
- Toast
- Air fryer turkey bacon
- Breakfast sausage
- Fruit salad
- Oat milk matcha latte
- Tea or coffee
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below! Additionally, follow me on Instagram @coleinthekitchen and tag me or use #incoleskitchen so I can see what you made and share it!
PrintCrustless Ham and Spinach Quiche
This Crustless Ham and Spinach Quiche is an easy and delicious breakfast. It requires just 5 main ingredients and takes all of 10 minutes to prepare. It's gluten free, packed full of protein, and so satisfying. You won't even know it's healthy!
- Prep Time: 10 Minutes
- Cook Time: 45-60 Minutes
- Total Time: 1 hour
- Yield: 8 Servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cups Whole Milk
- 2 ounces (approximately ½ Cup) Shredded Havarti Cheese
- 1 ½ Teaspoons Seasoned Salt
- ½ Teaspoon ground black pepper
- 6 Eggs
- 1 cup Diced Ham
- 1 10 ounce Package Chopped, Frozen Spinach- Thawed and wrung out of excess water
Instructions
- Thaw the spinach and wring it out with a paper towel or tea towel to remove all of the excess water
- Preheat your oven to 350 degrees F and take out a 9 inch pie plate
- In a small pot, over low heat, combine milk, shredded Havarti cheese, seasoned salt, and pepper. Cook that until the cheese has melted
- While the milk mixture is on the stove, whisk the eggs in a large bowl and then add the chopped ham and squeezed out spinach into the eggs
- Once the milk is heated and the cheese is melted, temper the hot milk into the egg mixture. To do this, whisk constantly as you pour a little bit of milk into the eggs, until all of the milk is incorporated.
- Pour the crustless quiche custard into your pie plate and bake for 45 minutes
- After 45 minutes, check the quiche. If it's still jiggly in the center add 5 minutes at a time until it is fully set and a knife inserted into the center comes out clean
- Pull the quiche out of the oven and let it cool for at least 20 minutes before serving it. (quiche will deflate, and that is ok)
Notes
- Really wring out the excess water from the spinach, if not you'll end up with a watery quiche
- Don't use non fat milk or a non dairy milk ! You can go down to 2%, but whole milk or cream is best
- Use cheddar cheese in place of the Havarti if you can't find it
- Eliminate the ham from this recipe and you've got a beautiful gluten free, vegetarian quiche!
- Store leftovers in an airtight container in the fridge for up to 4 days
- Make the filling the night before and bake in the morning
Keywords: crustless ham and spinach quiche, gluten free quiche recipe, healthy ham and spinach quiche, healthy brunch recipe
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