Crustless Ham and Cheese Quiche

"This is a quiche that is so easy and quick. I make it everytime I have company overnight or for lunch. You can substitute most any meat, ie chicken breast or pastrami or sausage. Also you can use spinach instead of broccoli. I have also added chopped tomatoes, but you need to cook a little longer if you do. I like to serve with crusty bread and a salad. My company always love this and ask for the recipe. Enjoy!"
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Mary Ellen 3 photo by Mary Ellen 3
photo by Buddy's Kitchen photo by Buddy's Kitchen
photo by Nathalia C. photo by Nathalia C.
photo by Kim127 photo by Kim127
Ready In:
50mins
Ingredients:
8
Yields:
1 pie
Serves:
4-6
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ingredients

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directions

  • Heat oven to 375°F and grease a 9-inch pie plate.
  • Scatter ham, broccoli and cheeses evenly in pie plate.
  • Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
  • Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown.
  • Cut into wedges to serve.

Questions & Replies

  1. How long will the crustless ham and cheese quiche last in the fridge and can I freeze it
     
  2. How long would you suggest cooking and at what temp if you are making more than one quiche at a time?
     
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Reviews

  1. We thought this was one of the best crustless quiches we've tried. It was eggy but not at all rubbery so the texture was nice. I added 1/2 cup diced red pepper, 1/2 t dry mustard, 1/4 t garlic powder, and omitted the salt. Thank you for sharing a recipe I'll be making again! :-)
     
  2. I gave this five stars for quickness and easiness alone. I have to say it may have taken about 5 minutes for me to put it all together. I baked it for about 45-50 minutes and did put some foil on at the end. I would maybe increase the cheese next time, but I am a cheese lover and maybe add some crushed red pepper. Thanks for another great dinner sunshine!! I am glad I chose your recipes for the PAC!!
     
  3. My first quiche and it was a HUGE success! I made a few changes to the recipe: I used 1/2 and 1/2 instead of milk. I added Vidalia onions to the broccoli, sharp cheddar cheese and ham. It took about 45 minutes to make. So easy and delicious!
     
  4. Awesome! Had no monterey cheese so subbed with marble and old cheddar (2 cups) along with a little parmesan cheese. Added some red peppers and mixed vegetables broccoli and cauliflower. Tweaked with a little onion powder and ground mustard and garlic powered. When finished I sprinkled with feta and a little ground nutmeg.
     
  5. I made this quiche today (my 1st) and it was delicious. I made it in a metal pan and in a small mini oven. Make sure you keep a watch on it after 30 mins at 375 if you're using a small oven instead of the usual big oven, mine cooked at 35 minutes instead of the suggested 40 minutes. Totally delicious, i'm very happy with it.
     
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Tweaks

  1. All I can say is WOW!!! Wish I could give more stars-this was a scrumptous dish!!! Originally was making for breakfast but this was so wonderful and filling that we had it for dinner-SO good and very easy to make-I added more ham though and substituted spinach for the broccoli!! Thanks for a GREAT recipe that will become a staple in my house!! :)
     

RECIPE SUBMITTED BY

I have two grown sons;Brandon and Zach and three granchildren,Laurel 12y/o;Shelby 6y/o; and Tyson 3,and as of yesterday;Dec 11,2007 I have a new granddaughter AVA GRACIE EVA FISHER.They live in Nebraska. I am 58 y/o and retired and collect giraffes and snow globes;as for snowglobes I preferring the plastic ones with advertising.I have over 100 globes and nearly that many giraffes. I have a kitty named Cyrano(5 y/o) that is the most affectionate cat I have ever seen.He just won`t stop rubbing up against my chin or legs and he is a "head butter".He follows me around the condo like a puppy.He needs to be in my lap every time I sit down and sleeps with me.He lays beside the computer when I am on-line and keeps tapping the mouse.I am sure he knows this messes up the page because he has a smirk on his tiny,little face. . I have been collecting recipes since I was first married and love to cook and recently learned I do like to bake; although; I never did when my kids were young and never thought I would. My grandmother and father collected recipes and wanted to publish a cookbook.Dad would make me make the recipes and taste them to see if he thought they were up to his standards.After they both passed away my sister and I decided we would take up the call and publish individual cookbooks like you see in grocery stores.We would call them."Dad Made Me Eat It." I have an old"Easy Cooking For Today" cookbook from Chef Pol Martin published in 1986 that must weigh 3 lbs and and I learned more from that book than any other.It has 608 pages.
 
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