Hearty Leftover Ham Crustless Quiche

Here’s my go-to leftover ham crustless quiche recipe, perfect for those post-holiday mornings when you want to make something special without spending hours in the kitchen. With eggs, cheese, and diced ham mixed with a few simple seasonings, it’s a breakfast that practically makes itself.

This quiche has become my family’s favorite way to use up leftover ham after big celebrations. I often make an extra one to have ready for busy weekday mornings. Nothing beats having a slice of homemade quiche waiting in the fridge, don’t you think?

What Kind of Ham Should I Use?

This recipe is perfect for using up leftover ham from your holiday dinner, whether it’s from a honey-baked ham, a smoked ham, or even a basic deli ham. If you don’t have leftovers on hand, you can buy ham steaks from the meat department and dice them up – they work just as well in this quiche. The most important thing is to make sure your ham pieces are cut into small, even-sized cubes (about 1/4 inch) so they distribute nicely throughout the quiche. If your ham is on the salty side, you might want to reduce the amount of added salt in the recipe to keep the flavors balanced.

Options for Substitutions

This quiche recipe is super adaptable and great for using what you have on hand:

• Ham: No leftover ham? You can use cooked bacon, turkey, chicken, or even smoked salmon. For a vegetarian version, try sautéed mushrooms or spinach instead.
• Cheese combination: While Gruyere and Cheddar make a tasty pair, feel free to use any melting cheese you have. Swiss, Monterey Jack, Gouda, or Mozzarella all work well. Just keep the total amount of cheese the same.
• Milk: The recipe is flexible with dairy – use what you’ve got! Whole milk, half-and-half, or heavy cream all work. For a lighter version, 2% milk is okay too, though the result won’t be quite as rich.
• Chives: Out of fresh chives? Try green onions, parsley, or dried herbs. If using dried herbs, use just 1 teaspoon since they’re more concentrated.
• Onions: White or yellow onions can be swapped with red onions, shallots, or even leeks. Just make sure to cook them until soft before adding to the mix.
• Flour/cornstarch: These help prevent the eggs from weeping. If you don’t have either, you can skip it – your quiche might just be slightly less firm.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a crustless quiche is preventing it from becoming watery – to avoid this, make sure to properly sauté your onions and ham until any excess moisture has evaporated. A common mistake is not whisking the eggs thoroughly enough, which can result in an uneven texture, so take your time to beat them until they’re completely combined with the milk and seasonings. To prevent the quiche from sticking, don’t forget to generously grease your baking dish, even if you’re using a non-stick pan. For the creamiest results, let the quiche rest for 5-10 minutes after baking – cutting into it too soon will make it harder to get clean slices and could cause the filling to become runny. If you’re using frozen ham, make sure it’s completely thawed and patted dry before adding it to avoid excess moisture that could make your quiche soggy.

What to Serve With Crustless Quiche?

This protein-packed crustless quiche pairs perfectly with some simple sides to round out your meal. A fresh green salad with a light vinaigrette dressing is my go-to choice – the crisp lettuce and tangy dressing balance out the rich, creamy eggs and cheese. For brunch, I like to add some roasted breakfast potatoes or fresh fruit on the side. If you’re serving this for dinner, steamed asparagus or roasted cherry tomatoes make great vegetable sides that complement the ham and cheese flavors. Keep in mind that since this quiche is crustless, you might want to serve it with some toasted sourdough or a warm croissant on the side.

Storage Instructions

Keep Fresh: This crustless quiche is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. I like to slice it into individual portions before storing – it makes grabbing a quick breakfast or lunch super easy.

Freeze: Want to save some for later? Let the quiche cool completely, then wrap individual slices in plastic wrap and aluminum foil. Place them in a freezer bag and they’ll keep well for up to 3 months. It’s so convenient to have a few pieces tucked away for busy mornings!

Reheat: To warm up your quiche, place a slice in the microwave for about 30-45 seconds, or until heated through. For better texture, you can also pop it in a 350°F oven for about 10 minutes. If reheating from frozen, thaw overnight in the fridge first for best results.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1150
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 30-35 g

Ingredients

For the quiche base:

• 8 large eggs (at room temperature for a fluffier quiche)
• 1/2 tsp ground black pepper
• 1 tsp minced garlic (freshly minced)
• 3/4 cup whole milk
• 1 tbsp cooking oil
• 1 1/2 cups diced ham (from leftover holiday ham for best flavor)
• 1/2 cup chopped yellow onion
• 1 tbsp plain flour
• 1/2 tsp salt (I use Morton Coarse Kosher Salt)

For the topping:

• 1/2 cup grated gruyere cheese
• 1/2 cup grated sharp cheddar cheese (I like Tillamook Sharp Cheddar)
• 1 tbsp finely chopped fresh chives

Step 1: Preheat Oven and Prepare Pie Plate

Begin by preheating your oven to 375 degrees F.

Coat a 9-inch deep-dish pie plate with non-stick cooking spray to ensure easy removal of the finished dish.

Step 2: Sauté Ingredients

Add vegetable oil to a 12-inch skillet and place it over medium heat.

Add diced onion, and sauté, stirring occasionally, for about 3 minutes or until the onions are softened.

Stir in the ham and garlic with the onions, cooking for an additional minute or two until the ham is warmed through and the garlic is fragrant.

Transfer this mixture into the prepared pie dish, spreading it out evenly across the bottom.

Step 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk (or cream), ½ teaspoon of salt, ½ teaspoon of pepper, and flour until well combined.

This will form the custard base of your dish.

Step 4: Assemble the Dish

Pour the egg mixture over the ham and onions in the pie plate, ensuring it evenly covers the ingredients.

Top with a generous sprinkle of Gruyere, cheddar cheese, and chives for a flavorful finish.

Step 5: Bake and Serve

Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and the center is fully set.

Once baked, allow the dish to cool slightly before cutting it into wedges.

Serve warm for the best flavor and enjoyment.