Crustless ham and cheese quiche with sweetcorn

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 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 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 it 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, covered, 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 indefinitely.

What ingredients will I need?

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 fridge. Sandwich ham works well. For this recipe I used leftover gammon that I chopped into little blocks. If you don’t have ham you could substitute 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 always 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 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 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 subsitute this for any mustard that you happen to have in your cupboard.

Minced Garlic cloves – if you don’t have fresh, you can substitute with garlic from a jar.

Salt and freshly ground black pepper to taste.

How to make crustless ham and cheese quiche with sweetcorn

You will need a greased baking dish that measures about 7″ x 10″ (18cm x 26cm).

• Chop the ham into small cubes, slice the spring onion finely and grate the cheese. Drain the water from the tinned sweetcorn and discard.
• Layer the ham, corn and spring onion in the baking dish and cover with grated cheese.

• Whisk the rest of the ingredients together until no lumps remain and season with salt and finely ground black pepper.

• Pour this mixture over the ham and cheese.

• Bake in a pre-heated 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.

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.

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Recipe – Crustless ham and cheese quiche with sweetcorn

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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.