This delicious crustless ham and cheese quiche has to be one of the easiest recipes ever. There’s no pastry-making involved, you just layer the ingredients into a baking dish and cover them with a creamy egg custard. What’s more, you can use up all your leftovers, and if you are running short of flour, just substitute with breadcrumbs.
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Easy crustless ham and cheese quiche
What I love about this crustless ham and cheese quiche recipe is that you can throw it together in minutes and it never fails. You can even make it with leftover ham and that piece of cheese that’s lurking at the back of the fridge. Grab a tin of sweetcorn and throw it in. No flour? No problem! Just substitute the flour with breadcrumbs. You’ll hardly notice the difference.
In my opinion, ham, cheese and sweetcorn is a match made in heaven. I love the saltiness of the ham, coupled with the little pops of sweetness that you get from biting into a juicy corn kernel. As it bakes, the cheese forms a soft crust on the top, while the custard sets into a luscious, creamy, firm texture that holds everything together – no pastry crust required. This recipe is a winner!
Why you’ll love this crustless ham and cheese quiche
- You can eat it for every meal. Grab a slice for breakfast. Team it with a bowl of orzo pasta salad for a quick lunch. Serve alongside these easy chicken skewers and a dish of balsamic and garlic mushrooms for a light supper. The choice is yours.
- You don’t need any special ingredients. It’s made with pantry staples. You probably have all the ingredients in your fridge already. All you need is ham, cheese and a tin of sweetcorn. Add a couple of eggs, some flour and milk and you are good to go. If you don’t have flour, you can even substitute this with breadcrumbs.
- It’s quick to make. The preparation for this ham and cheese quiche is under 10 minutes, then just pop it in the oven for 40 minutes and let it bake.
- You can eat it hot or cold. I like to eat it cold for breakfast or lunch, but if you want to eat it warm as part of a main meal you can either make it fresh, or just pop it in the microwave to warm through.
- It stays fresh, in a covered container in the fridge for days. Sometimes a quiche can turn a bit watery after a day in the fridge, but the flour in the quiche acts as a stabiliser and prevents this from happening. This crustless quiche keeps its texture to the very last slice.
What you will need
You will need a suitable-sized baking dish. This recipe fills a 7″ x 11″ x 2″ deep dish. The quiche is assembled directly in the dish, so the only other items you will need are a small mixing bowl for mixing the egg and flour before pouring it over the quiche, and a balloon whisk.
For grating the cheese, you will need a box grater (or cheese grater), and a sharp knife for cutting up the ham. And don’t forget the all-important chopping board for protecting your work surface.
To make this crustless ham and cheese quiche you don’t need anything special, you will probably have all of these in your fridge already. If not, I’ve offered some tips for subsitutions below.
**You can get the complete list of ingredients and full instructions on how to make this crustless ham and cheese quiche on the printable recipe card at the end of this post**
For the filling
Chopped ham – you can use whatever ham you happen to have in the refrigerator. Sandwich ham or sliced deli ham works well. You can also use leftover gammon that you chop into little blocks. If you don’t have ham you could substitute it with chopped up Vienna sausages.
Grated cheese – any hard cheese that you can grate will do. I like to use cheddar, but you can use your favourite. I keep a freezer bag filled with grated cheese in the freezer so that I always have grated cheese on hand.
Sweetcorn – 1 x 385g tin. You can also use fresh sweetcorn – just slice the kernels from the cob with a sharp knife until you have the equivalent amount as a tinful. If using sweetcorn from a tin, ensure that it is whole-kernel sweetcorn, not creamed. You will also need to drain any excess water away before adding the corn.
Spring onions – finely chopped. If you don’t have spring onions you could use shallots or chives, or failing that a small white onion chopped very finely.
For the custard
Flour – You will only need 1/3 of a cup. Use self-raising flour if you have it because this will help the custard to rise. If you only have plain or all-purpose flour just add a teaspoon of baking powder. If you don’t have flour at all, then you can substitute it with 1 cup of fresh breadcrumbs. The quiche won’t rise as much, but it will still set nicely. You should add the breadcrumbs to the milk and allow them to soak in the milk until soft before mixing in the egg and other ingredients.
Eggs – you will need 4 fresh eggs. Unfortunately, I don’t think there is a substitute for these.
Milk and cream – ideally you should use 1 cup of milk mixed with 1/2 cup of cream. If you don’t have cream you can use 1 1/2 cups of milk instead. You will need single cream, not double or whipping cream.
Mustard – I use Dijon mustard, but you can substitute this for any mustard that you happen to have in your cupboard.
Salt and freshly ground black pepper to taste.
What to do
- Lightly grease your baking dish.
- Chop the ham into small cubes, slice the spring onion finely and grate the cheese. Drain the water from the tinned sweetcorn and discard.
Combine the ham, corn and spring onion with the cheese and layer it in your greased baking dish.
Whisk the eggs, milk, cream, flour, salt, pepper and mustard in a mixing bowl until no lumps remain.
Pour the milk mixture over the ham and cheese in the baking dish.
Sprinkle with grated cheese.
Bake in a preheated oven (200C / 400F) for 40 minutes until set.
Test for doneness by inserting a toothpick into the quiche. It should come out clean with no batter sticking to it. The quiche should be firm to the touch when you press it on top.
If you notice the quiche starts to brown too much before it is fully cooked, cover it loosely with a sheet of tinfoil. You will see from the picture above that I left mine a little too long before I covered it.
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Freezing and storage
Unfortunately this recipe is not suitable for freezing.
Freezing would cause the egg custard to split once defrosted.
You can store uneaten quiche in the refrigerator for up to 5 days.
Pin for later
If you would like to try this crustless ham and cheese quiche, why not pin the recipe to one of your Pinterest boards so you can find it easily. Just click the image below.
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Other crustless tarts
If you enjoyed this recipe, why not try one of these other crustless tarts too?
- Crustless broccoli and cheese tart – contains an entire head of broccoli, and it’s made in a frying pan on the stove – a bit like a frittata.
- Crustless bully beef quiche – one of my favourite South African bakes. I think bully beef is a bit like Marmite, you either love it or you hate it!
- Crustless vegetable quiche – packed with loads of vegetables.
- Crustless tomato quiche – packed with tomatoes and onions, in a creamy egg custard and covered with cheese. This is the ultimate crustless tart.
- Cheesy zucchini bake – this crustless tart uses cream crackers both for thickening the filling, and for making a crunchy topping when mixed with grated cheese.
Crustless ham and cheese quiche with sweetcorn
(Click the stars to rate this recipe)
- Baking dish 7" x 11"
- 8 ounce / 225 grams ham
- 14 ounce / 385 grams tinned sweetcorn (whole kernels) drained
- 1 cup / 125 grams cheddar cheese
- 2 tablespoons spring onions
- ⅓ cup 60 grams self-raising flour
- 4 large eggs
- 1 cup / 240 ml milk
- ½ cup 120 ml single cream
- 1 tablespoon Dijon mustard
- salt and finely ground black pepper to taste
- ¼ cup / 30 grams cheddar cheese
- Preheat oven to 200°C / 400°F
- Grease a 7" x 11" (approx 18cm x 28cm) baking dish
- Chop the ham into small cubes, slice the spring onion finely and grate the cheese. Drain the water from the tinned sweetcorn and discard.8 ounce / 225 grams ham, 1 cup / 125 grams cheddar cheese, 2 tablespoons spring onions, 14 ounce / 385 grams tinned sweetcorn (whole kernels)
- Combine the ham, corn and spring onion with the cheese and layer it in your greased baking dish.
- Whisk the eggs, milk, cream, flour, salt, pepper and mustard in a mixing bowl until no lumps remain.⅓ cup 60 grams self-raising flour, 4 large eggs, 1 cup / 240 ml milk, ½ cup 120 ml single cream, 1 tablespoon Dijon mustard, salt and finely ground black pepper to taste
- Pour the milk mixture over the ham and cheese in the baking dish.
- Sprinkle with grated cheese.¼ cup / 30 grams cheddar cheese
- Bake in the pre-heated oven for 40 minutes until set.Test for doneness by inserting a toothpick into the quiche. It should come out clean with no batter sticking to it. The quiche should be firm to the touch when you press it on top.
- Remove from the oven and allow to cool.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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I have linked this recipe to #CookBlogShare week 10 run by Sisley & Chloe which was hosted this week by yours truly.
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