My foolproof and flavorful, low-carb, Crustless Ham and Cheese Quiche is full of silky egg custard, melted cheddar cheese, and chunks of sweet and savory ham. This crustless quiche recipe is so easy that anyone, even beginner cooks or kids, can make it.
Spray a nine-inch pie plate generously with non-stick cooking spray or grease it with butter. Set aside.
Add the butter to a small skillet over medium heat and saute the ham for two to three minutes. Set aside.
Add half of the ham and grated cheese to the bottom of the pie plate and spread out evenly.
Add the eggs, cream, chives, hot sauce, Worcestershire sauce, garlic powder, onion powder, dry mustard, and ground black pepper to a medium-size bowl and whisk to combine.
Slowly pour the egg mixture over the ham and cheese mixture and top with the other half of the ham and grated cheese.
Place the pie plate on a rimmed baking sheet and bake for 40 to 50 minutes, or until an instant-read meat thermometer reads 175 °F when inserted in the middle of the quiche not touching the pan.
When done, remove the quiche from the oven and let it cool on a wire baking rack for five to ten minutes before slicing and serving it.
Notes
If you don't have dry mustard, you can substitute a half tablespoon of Dijon mustard.
You can make this recipe ahead by either preparing it up to 24 hours ahead, covering and refrigerating it and then baking it when you are ready. Or, you can go ahead and bake it, cover it tightly and freeze it. Then allow it to thaw overnight and reheat it in a 350 °F oven for about 25 minutes or until it is warmed through.
Don't be alarmed if your quiche inflates and looks like it is coming out of your pan. It will deflate once it comes out of the oven.
I always recommend baking quiches on a baking sheet just in case the filling overflows. It is also much easier to put it in and take it out of the oven if it's on a baking sheet.