Spinach, Ham and Cheese Crustless Quiche
Spinach, ham and cheese crustless quiche has a golden, lightly browned top and a tender egg filling packed with leafy spinach, savory ham, melted cheddar and fresh green onions. Baked in a ceramic dish, it makes a comforting breakfast, an easy brunch centerpiece or a satisfying lunch with a simple salad.
Without a pastry crust to prepare, the recipe comes together with everyday ingredients and very little equipment. The eggs and dairy form a soft custard that holds the filling together, while cheese adds richness and helps create those delicious browned edges.
The secret to a good crustless quiche is controlling moisture. Cook and drain the spinach before adding it, measure the dairy carefully, and bake just until the center sets. A short rest after baking helps the quiche hold its shape so each wedge comes out neatly.
Prep time: 20 minutes
Cook time: 40–45 minutes
Resting time: 10 minutes
Total time: Approximately 1 hour 15 minutes
Servings: 6
Yield: One 9-inch deep-dish quiche
Ingredients for Easy Spinach, Ham and Cheese Crustless Quiche
8 large eggs
¾ cup whole milk
¼ cup heavy cream
1 tablespoon olive oil
5 ounces fresh spinach, approximately 5 loosely packed cups
1 cup diced fully cooked ham, approximately 5 ounces
1¼ cups shredded cheddar cheese, divided
¼ cup finely grated Parmesan cheese
3 green onions, thinly sliced, divided
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg, optional
Up to ¼ teaspoon salt, optional, depending on the saltiness of the ham and cheese
1 teaspoon softened butter, for greasing the dish
Ham alternative: Substitute an equal amount of fully cooked chicken, turkey or halal turkey ham. For a vegetarian version, use sautéed mushrooms, cooked until their moisture has evaporated.
Instructions for Easy Spinach, Ham and Cheese Crustless Quiche
1. Prepare the oven and baking dish
Preheat your oven to 350°F / 175°C, using conventional heat. Position a rack in the middle of the oven.
Grease a 9-inch deep pie dish, approximately 2 inches deep, with softened butter. Coat the bottom, sides and fluted edges thoroughly. Place the dish on a rimmed baking sheet to make moving it easier and catch any spills.
2. Cook the spinach
Heat the olive oil in a large skillet over medium heat. Add the spinach in batches, stirring until wilted, approximately 2–3 minutes.
Transfer it to a strainer and let it cool enough to handle. Press firmly to remove excess liquid, then chop roughly. If necessary, squeeze it in a clean kitchen towel. It should feel damp rather than wet; excess water can collect beneath the baked quiche.
3. Prepare the fillings
Pat the diced ham dry with paper towels if it looks moist. Cut any large pieces into small, evenly sized cubes so every slice contains a balanced mix of ingredients.
Set aside ¼ cup of the cheddar and a small handful of green onion slices for the top. Use the remaining cheese and onions inside the quiche.
4. Mix the egg custard
Crack the eggs into a large mixing bowl and whisk until the whites and yolks are combined.
Add the milk, heavy cream, garlic powder, pepper and optional nutmeg. Whisk gently until smooth. Avoid beating vigorously or creating a thick layer of foam, which can encourage excessive puffing followed by sinking.
Add salt sparingly, or leave it out if your ham and cheeses are already salty.
5. Assemble the quiche
Scatter the spinach, ham, remaining green onions, 1 cup cheddar and Parmesan evenly across the greased dish.
Pour the egg mixture slowly over the fillings. Gently move any crowded ingredients with a fork so the custard reaches the bottom. Sprinkle the reserved cheddar and green onions over the surface.
Leave at least ½ inch of space below the rim. If your dish is smaller, bake excess filling separately in a greased ramekin.
6. Bake until set
Bake for 40–45 minutes, beginning to check at 35 minutes. The edges should be set and lightly browned, and the center should have a slight, cohesive wobble when the dish is gently moved.
There should be no liquid egg movement. For a reliable doneness check, the center should reach 160°F / 71°C on an instant-read thermometer. If the top browns too quickly, cover loosely with foil for the remaining baking time.
7. Rest and serve
Remove the baking sheet from the oven and let the quiche rest for 10 minutes. It may settle slightly as it cools; this is normal.
Run a thin knife around the edge if needed, then cut into six wedges. Use a broad serving spatula to lift each portion. Serve warm for the softest texture, or allow it to cool slightly longer for firmer slices.
Recipe Notes for Easy Spinach, Ham and Cheese Crustless Quiche
Using frozen spinach: Replace the fresh spinach with approximately ½ cup thawed, firmly squeezed frozen spinach. Measure after squeezing, and separate any compact clumps before adding it.
Changing the dairy: You can replace the milk and cream with 1 cup half-and-half. Using 1 cup whole milk also works, although the finished custard will be slightly less rich.
Choosing cheese: Sharp cheddar provides plenty of flavor. Swiss, Gruyère or Monterey Jack can replace some or all of it. Keep the total amount similar so the filling stays balanced.
Choosing a baking dish: Ceramic and glass dishes work well, but their baking times can differ. A shallow dish cooks faster, while a deeper dish may need longer. Use the center temperature and texture as your guide.
Making it ahead: Cook the spinach and prepare the fillings a day ahead, then refrigerate them separately. Whisk and assemble before baking. You can also bake the entire quiche ahead and reheat individual portions.
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Tips for the Best Quiche for Easy Spinach, Ham and Cheese Crustless Quiche
Drain vegetables thoroughly. Spinach and mushrooms release considerable moisture, which can make the filling watery.
Use fully cooked meat. This recipe’s timing is designed for reheating cooked ham within the egg custard.
Grate cheese fresh when convenient. It generally melts smoothly and distributes easily throughout the filling.
Keep additions moderate. Too many vegetables or extra dairy can prevent the quiche from setting properly.
Avoid overbaking. A dry, rubbery texture usually means the eggs cooked longer than necessary.
Let it rest. Cutting immediately can cause the soft filling to break apart.
Check the center. A browned top alone does not confirm that the eggs underneath are cooked.
Serving Suggestions
Serve a warm wedge with a green salad dressed with lemon juice and olive oil. The fresh, crisp vegetables balance the richness of the eggs and cheese.
For brunch, add fresh fruit and whole-grain toast. Roasted tomatoes, sautéed mushrooms or steamed asparagus also make good accompaniments.
For a more substantial dinner, pair the quiche with roasted potatoes and a side salad. Cut smaller wedges when serving it as part of a larger buffet.
Estimated Nutritional Information for Easy Spinach, Ham and Cheese Crustless Quiche
Per serving, based on six equal portions:
Nutrient Approximate amount
Calories 340 kcal
Protein 24 g
Total fat 25 g
Saturated fat 11 g
Carbohydrates 5 g
Fiber 1 g
Total sugars 3 g
Sodium 750 mg
These estimates include the ham, dairy, cheeses, oil and butter, but exclude optional salt and side dishes. Actual values depend on ingredient brands, substitutions and portion sizes. Turkey, chicken and vegetarian versions will have different nutritional profiles.
Nutritional Benefits for Easy Spinach, Ham and Cheese Crustless Quiche
Provides protein: Eggs, ham and cheese contribute protein, making this a filling option for breakfast or lunch. Protein supports normal muscle maintenance and tissue repair.
Includes leafy vegetables: Spinach contributes folate, vitamin K and carotenoids. Mixing it into an egg dish is an easy way to include vegetables in a familiar meal.
Contributes calcium: Milk and cheese supply calcium, a nutrient involved in maintaining normal bones and teeth.
Contains fewer carbohydrates than a pastry-based version: Leaving out the crust removes the flour-based pastry component. Side dishes and ingredient substitutions will affect the total carbohydrate content.
The recipe also contains saturated fat and sodium, particularly from cheese and ham. Using less cheese or replacing ham with unseasoned cooked chicken can reduce these amounts.
Storage and Reheating for Easy Spinach, Ham and Cheese Crustless Quiche
Refrigerate leftovers in a covered container within two hours of baking. Store for 3–4 days.
Reheat individual slices in the microwave in short intervals, or cover loosely and warm in a 325°F / 165°C oven. Reheated leftovers should reach 165°F / 74°C in the center.
For longer storage, wrap cooled individual slices and freeze for up to two months for best quality. Thaw overnight in the refrigerator before reheating. Some moisture separation can occur after freezing.
Questions and Answers
Can I make this without ham?
Yes. Leave it out or replace it with sautéed mushrooms, cooked broccoli or diced cooked chicken. Drain vegetables well and avoid increasing the overall filling volume substantially.
Why is my quiche watery?
Common causes include wet spinach, excess dairy or undercooking. Squeeze the spinach thoroughly, follow the liquid measurements, and check the center before removing it from the oven.
Why did it puff up and then sink?
Eggs naturally expand during baking and settle afterward. A little sinking is normal. Whisking in too much air or baking too hot can make the change more dramatic.
Can I use a regular shallow pie plate?
Possibly, but it may not hold all the mixture. Leave room below the rim and bake extra filling separately. A shallower quiche will usually finish sooner.
Is this recipe gluten-free?
The recipe contains no flour or pastry. Check packaged ham, seasonings and other ingredients for gluten-containing additions if necessary.
Can I use low-fat milk?
Yes, although the texture will be less rich. Keep the total dairy quantity the same and watch carefully to avoid overcooking.
Can I bake it in muffin cups?
Yes. Divide the mixture among well-greased muffin cups, filling each about three-quarters full. Begin checking around 18–20 minutes and cook until the centers reach 160°F / 71°C.
Can I serve it cold?
Yes, once fully cooked and properly refrigerated. Cold slices are firmer and convenient for packed lunches.
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