Crustless Ham and Cheese Quiche

This crustless ham and cheese quiche is the easiest recipe! Quiche is my go-to recipe when I need a last-minute breakfast, brunch, or dinner. It’s delicious and easily adaptable to what you have in a fridge.

If you’re looking for simple and fast breakfast choices, consider trying ham and cheese turnovers or gibanica, a traditional Serbian cheese pie.

Jump to:

• Ingredients
• Why You’ll Love This Recipe
• Equipment and Tools Needed
• Instructions
• How to Store Leftovers
• Other Recipes You’ll Love
• Related
• Recipe

Ingredients

Here is the complete list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.

• All-purpose flour: Flour is the base for this quiche recipe. It will hold all ingredients together.
• Baking powder: It will lift the quiche.
• Salt: Adding flavor.
• Kefir: Kefir is healthy, fermented milk, similar to thin yogurt.
• Sour cream: Adding just a couple of tablespoons of sour cream.
• Eggs: I used three large eggs.
• Oil: I used canola oil.
• Ham: I used bologna ham. You can substitute it for any other meat you prefer. Just make sure not to use too salty ham or sausage.
• Pickles: Pickles give the quiche a great flavor and texture.
• Cheese: I used a combination of mozzarella and quesadilla shredded cheese. You can substitute it for any cheese you prefer, but again, make sure not to use a cheese that’s too salty.
• Sesame seeds: This is optional, but it makes a huge difference. I love this quiche recipe with sprinkled sesame seeds on top.

Why You’ll Love This Recipe

• Easy and quick: This one-bowl, one-skillet breakfast is a simple meal. Everything is mixed in a bowl and then transferred to a skillet for baking.
• Delicious and filling: The combo flavor of this quiche is terrific. Crunchy pickles, cheesy filling, and the beautiful golden top will make you look for seconds.
• Customizable: I enjoy making this quiche since it allows for flexibility with ingredients from one’s fridge. However, it’s essential to remember that substituting ham or meat may alter the level of saltiness and slightly affect the overall taste.

Equipment and Tools Needed

• Medium-size bowl
• Cast iron skillet
• A spatula
• Measuring cups and spoons
• A knife

Instructions

This is such an easy recipe. To speed up the process, you can buy pre-shredded ham. I used whatever I had in my fridge in this recipe at that time. If you use a different ham or cheese and one or both ingredients are saltier, hold off on adding additional salt. 

Step 1: We’ll start with dicing ham and pickles. Then preheat the oven to 400 Fahrenheit and grease the iron cast or pie dish with unsalted butter. I used a 10-inch iron cast. I like it because it gives the quiche that nice golden finish. 

Step 2: In a medium-sized bowl, add flour, salt, and baking powder and mix until well combined. Add kefir, oil, and eggs. Gently fold with a spatula until combined. Add sour cream and mix until combined. The mixture will be pale yellow and medium consistency.

Step 3: Add ham, pickles, and cheese. Gently fold with a spatula until combined. Pour the mixture into the iron cast and even the surface with a spatula. I ran out of sesame seeds when making this recipe, but I highly recommend sprinkling the top with sesame seeds. It will make a huge difference.

Step 4: Put the iron cast in the oven and bake for an hour or until golden on top and the wooden skewer is clean. After 40 minutes, I usually take the iron cast out of the oven and put the aluminum foil around the edges so it doesn’t burn. Put the iron cast back in the oven and monitor it every 10 minutes to ensure it does not burn.

Step 5: Remove from the oven and leave to cool for 5-10 minutes. Cut into pieces and serve. Enjoy! 

How to Store Leftovers

This quiche is best when you eat it warm, but you can save it for the latter too. I usually leave it in the iron cast, covered with aluminum foil at room temperature for up to 2 days. You can leave it in the fridge in an air-tight container, but I noticed it tends to dry after a day or two. Reheat it in the microwave for 30 seconds.

Other Recipes You’ll Love

• Phyllo Potato Pie
• Tuna Egg Salad
• Savory Sandwich Cake
• Ham and Cheese Puff Pastry Turnovers
• Puff Pastry Garlic Flatbread – 2 Ways
• Gibanica – Serbian Cheese Pie
• Homemade Crepes Recipe
• Avocado Toast with Balsamic Glaze

Related

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