Name: Crustless Ham and Spinach Quiche
Prep time: 10 min
Cook time: PT-465525H5M39S
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 Cups Whole Milk; 2 Ounces (approximately 1/2 Cup) Shredded Havarti Cheese; 1 1/2 Teaspoons Seasoned Salt; 1/2 Teaspoon ground black pepper; 6 Eggs; 1 Cup Diced Ham; 1 10 Ounce Package Chopped, Frozen Spinach- Thawed and wrung out of excess water

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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!

crustless ham and spinach quich in white pie plate on white napkin with a slice cut out

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

crustless ham and spinach quiche ingredients on a white backdrop labeled with black text

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)

milk and seasoning in a silver pot — **Heat milk, cheese, and seasoning in a small pot**

eggs, ham and spinach in a large glass bowl on a white backdrop — **Whisk together the eggs, ham and spinach**

Gluten free quiche custard mix in a clean glass bowl — **Temper in the hot milk mixture**

baked healthy, crustless ham and spinach quiche on a white backrop — **Pour into a pie plate and bake for 45-60 minutes**

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

Should I use a deep dish or standard pie plate for this crustless quiche?

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.

Can fresh spinach be used instead of frozen?

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!

What other cheeses can I use?

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.

gluten free quiche in white pie plate on white napkin

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:

healthy gluten free breakfast quiche in a white pie plate

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!