okay so I started making this when I was trying to use up leftover Easter ham a few years ago. Now it’s my go-to for Sunday brunch or when I need to bring something to a potluck. Takes like 10 minutes to throw together.

 

My dad used to make regular quiche and spend forever on the crust. This version skips all that and honestly tastes just as good. Plus no soggy bottom to worry about. Win win.

 

 

Why This Recipe Works

 

• No crust means way less work. Just dump and bake.
• Uses up leftover ham. Ham from holidays, deli ham, whatever you got.
• Feeds a crowd for cheap. Makes 6-8 servings depending how hungry everyone is.
• Reheats great. I make it Sunday and eat it all week for breakfast.
• Looks impressive. People always ask for the recipe lol.

Ingredients

 

Here’s what you need for one 9-inch pie pan:

 

For the quiche:

 

• 6 eggs (large ones)
• 1 cup milk (whole milk works best but 2% is fine)
• 1½ cups diced ham (about 8 oz, I just eyeball it)
• 1½ cups shredded cheese (cheddar is classic but Swiss or Gruyere are good too)
• ½ cup diced onion (yellow or white, whatever)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg if you have it (not a big deal if you don’t)

 

Optional add-ins:

 

• Spinach (squeeze the water out first)
• Mushrooms (sauté them first or they’ll be watery)
• Bell peppers
• Cherry tomatoes cut in half

Instructions

 

Step 1: Heat oven to 375°F. Grease a 9-inch pie pan with butter or spray. I use the spray because I’m lazy.

 

Step 2: Whisk eggs and milk together in a big bowl. Beat them pretty well so there’s no streaks. Add salt, pepper, and nutmeg.

 

Step 3: Toss in the ham, cheese, and onion. Stir it all together. The mixture will be pretty liquidy. That’s normal.

 

Step 4: Pour everything into your greased pie pan. Give the pan a little shake to settle everything.

 

Step 5: Bake for 35-40 minutes. It’s done when the center doesn’t jiggle much when you shake the pan. A knife stuck in the middle should come out pretty clean.

 

Step 6: Let it cool for about 10 minutes before cutting. If you cut it right away it’ll be too liquidy and fall apart. Trust me on this.

 

Step 7: Cut into wedges and serve. I usually get 6 big pieces or 8 smaller ones.

Tips and Variations

 

If the top browns too fast: Cover it loosely with foil for the last 10 minutes. My oven runs hot so I do this every time.

 

Use different meats: Bacon works amazing. So does sausage. Cook them first and crumble them up. I made it with leftover turkey once and it was good.

 

Make it veggie: Skip the ham and load it up with veggies. Broccoli, spinach, mushrooms, peppers. Just make sure to cook any watery veggies first or your quiche will be soggy.

 

Add more cheese: I sometimes do 2 cups of cheese instead of 1½. Makes it extra rich. My husband loves when I do this.

Storage

 

Keep leftovers in the fridge covered with foil or in a container. Good for about 4 days.

Reheat slices in the microwave for like 45 seconds. Or stick them in a 300°F oven for 10 minutes if you want them less rubbery.

You can freeze it too. Wrap slices individually in plastic wrap then put them in a freezer bag. Thaw in the fridge overnight before reheating. Good frozen for maybe 2 months.

Nutrition Info

 

Each slice (if you cut 8 pieces) has roughly:

 

• 220 calories
• 15g fat
• 4g carbs
• 17g protein

Pretty filling for breakfast. I usually eat one slice with some fruit and I’m good till lunch.

FAQs

 

Can I make this ahead?

Yeah. Mix everything together the night before and keep it in the fridge. Pour it in the pan and bake it in the morning. Might need an extra 5 minutes in the oven since it’s cold.

 

Why is mine watery?

Probably the veggies. Mushrooms, spinach, zucchini all have tons of water. You gotta cook them first and squeeze out the liquid. Also make sure you’re not using skim milk because it’s too thin.

 

Do I really need the nutmeg?

Nah. It adds a little something but nobody’s gonna notice if you skip it. I forget it half the time and the quiche still turns out fine.

 

Can I use egg substitute?

I’ve never tried it but my friend uses those egg beaters things and says it works. Might be a little less fluffy but should be okay.

Print this entry