Crustless Ham and Spinach Quiche (5 Ingredients!)

This crustless ham and spinach is an easy, gluten-free, dump and go breakfast! It requires just 5 main ingredients and takes all of 10 minutes to prepare. It’s packed full of protein to keep you full, but is so delicious and satisfying you won’t even know it’s healthy!

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 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.

WHY YOU WILL LOVE THIS GLUTEN FREE QUICHE

• It makes a GREAT gluten free breakfast option
• Preparation takes less than 10 minutes
• It’s a great breakfast dish for a crowd
• Super healthy, loaded with vitamins, nutrients, and protein
• The filling is so fluffy

INGREDIENTS NEEDED TO MAKE CRUSTLESS HAM AND SPINACH QUICHE

1. Eggs: Hot tip- when recipes call for eggs they always refer to large eggs unless otherwise stated
2. Milk: This recipe uses whole milk. You can use 2%, but not non-fat milk or a non0dairy milk. It just doesn’t work.
3. Ham: I use the pre-cooked ham steak you can find in the meat section of the store
4. Spinach: Chopped, frozen spinach that has been thawed and wrung out
5. 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, Cheddar is a good substitute.
6. Seasoned Salt: The Lawry’s Brand Seasoned Salt is perfect for adding a bunch of flavor, with one ingredient
7. Pepper

HOW TO MAKE A HEALTHY CRUSTLESS QUICHE

1. Thaw the spinach and wring it out with a paper towel or tea towel to remove all of the excess water
2. Preheat your oven to 350 degrees F and prepare a 9 inch pie plate
3. In a small pot, over low heat, combine milk, shredded Havarti cheese, seasoned salt, and pepper. Cook that until the cheese has melted
4. 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
5. 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.
6. Pour the crustless quiche custard into your pie plate and bake for 45 minutes
7. 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
8. Pull the gluten free quiche out of the oven and let it cool for at least 20 minutes before serving it. (quiche will deflate, and that is ok)

OTHER HEALTHY BREAKFAST RECIPES

WHAT TO SERVE WITH YOUR CRUSTLESS HAM AND SPINACH QUICHE

• Fruit Salad
• Gluten Free Rolls
• Waffles
• Pancakes
• Sugar Free Hot Chocolate!

RECIPE TIPS

• Really wring out the excess water from the spinach, if not you’ll end up with a watery quiche
• Use milk, as much as I tried to make this recipe dairy free, it really just works best with milk
• Don’t use non fat milk! You can go down to 2%, but whole milk is best
• Switch up the fillings!
• 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!

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.

Did you make this recipe? If so, I would greatly appreciate you leaving a comment and rating down below! In addition, you can follow me on Instagram @coleinthekitchen and tag me so I can see your creation there.

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