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Home » Savoury Treats » Crustless ham and cheese quiche with sweetcorn

Crustless ham and cheese quiche with sweetcorn

Author: VJ Published : April 2020 Modified : March 2022 / Be the first to comment!

Recipe
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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.

A slice of ham and cheese quiche being lifted from the baking dish.

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Table Of Contents
  1. Easy crustless ham and cheese quiche
  2. Why you’ll love this crustless ham and cheese quiche
  3. What ingredients will I need?
  4. How to make crustless ham and cheese quiche with sweetcorn
  5. Freezing and storage
  6. Pin for later
  7. Other crustless tarts
  8. Recipe – Crustless ham and cheese quiche with sweetcorn
  9. Crustless ham and cheese quiche with sweetcorn

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.

Ingredients for ham and cheese quiche.

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.
Grated cheese covering the ham, corn and spring onion mixture.
  • Whisk the rest of the ingredients together until no lumps remain and season with salt and finely ground black pepper.
Cornflour, milk and eggs being whisked in a mixing bowl.
  • Pour this mixture over the ham and cheese.
The crustless ham and cheese quiche ready for the oven.
  • 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.
Overhead shot of the baked crustless ham and cheese quiche.

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.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Overhead shot of a crustless ham and cheese quiche with a slice removed.

Pin for later

Why not pin this crustless ham and cheese quiche recipe to one of your Pinterest boards so you can find it easily. Just click the image below.

Other crustless tarts

If you enjoyed this recipe, why not try one of these other crustless tarts too.

  • Crustless broccoli and cheese tart (made in a frying pan)
  • Crustless bully beef quiche
  • Crustless vegetable quiche

Or why not just have a browse through my side dishes for a bit of inspiration.

Recipe – Crustless ham and cheese quiche with sweetcorn

A slice of ham and cheese quiche being lifted from the baking dish.

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.
Recipe by: Veronica

(Click the stars to rate this recipe)

5 from 4 votes
Lunch
British
Calories 274
Prep 10 minutes
Cook 40 minutes
Total Time 50 minutes
Servings: 1 7″ x 10″ tart
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Equipment

  • Mixing bowl
  • Chopping Board
  • Sharp Knife
  • Cheese grater

Ingredients

  • 8 oz (225g) chopped ham
  • 14 oz (385g) tinned sweetcorn (whole kernels)
  • 2 Tablespoons spring onions (finely chopped) approximately 2 – but you can use more to taste.
  • 5 oz (150g) grated cheese approximately 1½ cups
  • 1 teaspoon minced garlic approximately 2 cloves
  • ⅓ cup (150g) self-raising flour
  • 4 large eggs
  • 1 cup (240 ml) milk
  • ½ cup (125 ml) single cream
  • 1 tablespoon Dijon mustard
  • salt and finely ground black pepper to taste

Instructions

  • Preheat oven to 200°C / 400°F
  • Grease a 7" x 10" (19cm x 26cm) baking dish lightly with margarine
  • 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 the grated cheese.
  • Whisk the remaining ingredients (milk and cream, eggs, flour, mustard and garlic) until no lumps remain, then season with salt and pepper.
  • Pour the milk mixture over the ham and cheese in the baking dish.
  • Bake in the pre-heated oven for 40 minutes until set.
  • Remove from the oven and allow to cool.

Notes

The quiche will be cooked when a toothpick inserted into the quiche comes out cleanly, and the top of the quiche should be firm to the touch.
If you don’t have flour, you can substitute 1/3 cup of flour with 1 cup of breadcrumbs, and you should allow the breadcrumbs to soak in the milk until softened before pouring the mixture over the ham and cheese.
Nutrition information assumes the quiche will be cut into 8 slices, and is calculated per slice.

Nutrition

Calories – 274kcal | Carbohydrates – 22.3g | Protein – 17.3g | Fat – 13.9g | Saturated Fat – 6.7g | Cholesterol – 136mg | Sodium – 760mg | Potassium – 388mg | Fiber – 2.8g | Sugar – 4.5g | Calcium – 203mg | Iron – 3mg

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.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

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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Filed Under: All Recipes, Savoury Treats

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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