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Cookhouse Diary » Recipes » Breakfast

Crustless Ham and Cheese Quiche

Published: Mar 22, 2023 · Modified: Jan 31, 2024 by Nataša · This post may contain affiliate links · Leave a Comment

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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.

Cast iron quiche in a plate.

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

Some other Serbian breakfast options are Serbian polenta and kuvani griz.

Jump to:
  • Ingredients
  • Why You’ll Love This Recipe
  • Instructions
  • How to Store Leftovers
  • Other Recipes You’ll Love
  • Related
  • Recipe

Ingredients

Ham and cheese quiche 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.

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.

Chopped ham and cheese ingredients in a bowl.
Ham and cheese quiche in cast iron skillet.

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! 

Ham and cheese quiche in a skillet.
Ham and cheese quiche piece closeup.

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

Looking for other recipes like this? Try these:

  • Gibanica cheese pie pastry layers.
    Gibanica – Serbian Cheese Pie
  • Phyllo potato pie on a small plate.
    Phyllo Potato Pie
  • Avocado toast on a tray overhead shot.
    Avocado Toast with Balsamic Glaze
  • Savory sandwich cake on a wooden board head-on shot.
    Savory Sandwich Cake

Recipe

Ham and cheese quiche closeup shot.

Crustless Ham and Cheese Quiche

Nataša
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Breakfast
Cuisine Serbian
Servings 8
Calories 415 kcal

Equipment

  • cast iron skillet

Ingredients
  

  • 3 cups all-purpose flour (and 2 tbsp)
  • 2 ½ teaspoon baking powder
  • 1 ¼ teaspoon salt
  • 2 ¾ cup kefir
  • 2 tablespoon sour cream
  • 3 large eggs
  • ⅓ – ½ cup canola oil
  • 1 cup diced ham (bologna – chicken and pork, beef added)
  • 1 cup diced pickles
  • 1 cup cheese (mozzarella and quesadilla)
  • sesame seed (garnish on top)
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Instructions
 

  • Preheat the oven to 400 Fahrenheits. Grease the 10-inch iron cast (or pie dish) with unsalted butter.
  • In a medium-sized bowl, add flour, salt, and baking powder. Mix until well combined.
  • Add kefir, oil, and eggs. Mix until well combined, and there are no yellow streaks from eggs.
  • Add sour cream. Mix until well combined.
  • Add ham, pickles, and cheese. Gently fold with a spatula until combined.
  • Pour the mixture into the iron cast and even out the surface with the spatula.
  • Sprinkle the sesame seeds on top.
  • Put the iron cast to the oven and bake for an hour or until golden on top and the wooden skewer comes out mostly clean. After 40 minutes, I usually take the iron cast out of the oven and put the aluminum foil around the edges to ensure it doesn't burn. Put the iron cast back to the oven and monitor it every 10 minutes to ensure it does not burn.
  • Remove from the oven and leave to cool for 5-10 minutes. Cut into pieces and serve. Enjoy!

Nutrition

Serving: 1gCalories: 415kcalCarbohydrates: 42gProtein: 16gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 95mgSodium: 996mgPotassium: 110mgFiber: 1gSugar: 5gVitamin A: 451IUVitamin C: 0.4mgCalcium: 308mgIron: 3mg
Tried this recipe?Let us know how it was!

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Hi, I’m Nataša – a Serbian-born blogger sharing Balkan comfort food and cozy drinks. These recipes are rooted in tradition and tested in my kitchen.

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