Western Ham and Cheese Keto Quiche is a delicious and high-protein breakfast that can be made ahead for meal prep or for a delicious protein-packed brunch.
Reasons to Love Crustless Quiche
If you're new to crustless quiches and you need a nudge to try them, allow me to sell you:
- Easy to make ahead. There are very few ways that I enjoy eggs reheated - and this is one of them. This recipe is a cinch to make on Sunday to portion out for breakfasts throughout the week.
- Crustless quiches are low on carbs and relatively high in protein. As someone who finds getting enough protein fairly tedious, this recipe has 29 grams of protein and only 9 grams of carbohydrates, so it goes a long way in helping me reach my goals.
- Tons of options for customizing the recipe. This is one of those recipes that can be made different week after week for meal preps. Any combination of veggies, meats, and cheese can work. It's basically the pizza of breakfast dishes.
Ingredients and Substitutions
- Veggies: For the western ham and cheese crustless quiche, you'll need onions, peppers, and mushrooms. However, the sky is the limit with this recipe. Yummy ones to consider are zucchini, green onions, cooked broccoli, asparagus, artichokes, tomatoes, or corn.
- Meats: There's nothing like the classic ham and cheddar this recipe calls for. But if the ham isn't your thing you may consider leftover chicken or turkey, ground meat like sausage or beef, bacon or pancetta.
- Cheese: I highly suggest shredding your own cheese for this recipe. Freshly shredded cheese melts better because it isn't coated in potato starch like pre-shredded cheese is. Suggestions for cheeses other than cheddar: gruyere, feta, swiss, white cheddar or provolone.
- Eggs: Eggs are the base for crustless quiche so theres no replacing them. You can, however decrease the fat calories if you want by replacing 3 of the eggs with ⅔ cup of liquid egg whites. This will give you the same amount of liquid, but less fat and more protein.
STEP 1: Prepare. Preheat the oven to 350˚F and liberally grease an 8 or 9-inch pie plate or round casserole dish and set it aside for later
STEP 2: Get your vegetables and ham cooked. In a large skillet, sauté the onion, pepper, and mushrooms in oil until tender. Add the ham and heat for about 3 minutes. Drain any excess moisture from the pan and allow to cool while you prepare the remaining ingredients.
STEP 3: Get the eggs ready. In a large bowl, beat the eggs, then add the cheese and vegetable and ham mixture and stir until well incorporated.
Step 4: Bake. Pour the mixture into the greased dish. Bake for 40-45 minutes or until you can place a knife in the center and have it come out clean.
Believe it or not, I have had more quiches with crust stick to the pan than the crustless quiches. The fat content in the crustless quiche generally won't stick, but I give the dish a quick rub of olive oil (about 1-2 teaspoons rubbed on with a paper towel) and I've never had any issues.
Don't skip draining off any excess liquid! This recipe doesn't even call for particularly watery veggies (ahem...zucchini) and I still had a good 3 tablespoons of juices to drain after heating the ham through. The veggies should only be damp when before you add in the cheese and eggs.
A frittata starts cooking (egg mixture included) on the stovetop and then the pan goes in the oven to finish.
A crustless quiche, on the other hand, gets put into a pie or quiche dish with the egg mixture completely raw and then bakes from start to finish.
Let the quiche cool completely before storing it in the fridge. You'll end up with a ton of condensation in it if you put it in the fridge hot. Cover the dish used to bake it with foil or plastic wrap and store it covered in the fridge for up to 4 days.
I do not recommend freezing this recipe. Eggs and cooked veggies just don't hold up well being frozen and thawed.
OTHER RECIPES YOU SHOULD TRY
- Spaghetti Squash Chorizo Breakfast Casserole - another low carb breakfast.
- Harvest Skillet - Whole30 and full of fall fruits and veggies
- Meal Prep Breakfast Taco Scramble - healthy and meal prep
Western Ham and Cheese Crustless Quiche
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 1 red bell pepper (chopped)
- 8 ounces button mushrooms (sliced)
- 1 cup cooked ham (chopped small)
- 2 cups Cheddar cheese (shredded)
- 6 large eggs*
- PREPARE: Preheat the oven to 350˚F. Grease a 8 or 9” pie plate or casserole dish.
- COOK THE VEGGIES: In a large skillet, sauté the onion, pepper, and mushrooms in oil until tender. Add the ham and heat for about 3 minutes. Drain any excess moisture from the pan and allow to cool while you prepare the remaining ingredients.
- PREPARE THE EGGS: In a large bowl, beat the eggs, then add the cheese and vegetable and ham mixture and stir until well incorporated.
- COOK THE QUICHE: Pour the mixture into the prepared dish. Bake for 40-45 minutes or until you can place a knife in the center and have it come out clean.*
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.