Salads
A crustless ham, cheese, and broccoli quiche delivers restaurant-quality breakfast without the wait—no crust, no fuss, just layers of protein-packed goodness that bakes up creamy and golden in under 45 minutes.
The secret lies in a simple egg-cheese mixture that binds everything together while keeping the texture light and fluffy, not dense. I perfected this version after years of testing quiche recipes, and it’s become a staple for busy mornings when I need something substantial yet quick.
This recipe transforms simple ingredients into a hearty, protein-rich dish that’s perfect for meal prep or a weekend brunch. The ham adds savory depth, the broccoli brings freshness, and the cheese ensures every bite is rich and satisfying.
Unlike traditional quiches, this version skips the crust entirely—using a pie dish or skillet to create a clean, elegant presentation while keeping the focus on the filling. The result? A quiche that’s just as impressive as it is easy to make.
By the time it comes out of the oven, you’ll have a quiche with a golden top, tender broccoli florets, and perfectly melted cheese woven throughout. The egg mixture holds everything together without turning gummy, and the ham stays juicy, not dry.
It’s the kind of dish that tastes like you spent hours in the kitchen, even though it takes less time than ordering takeout. Serve it warm with a side of fresh greens or crusty bread for the full experience.
This quiche reheats beautifully for lunch or dinner, making it ideal for meal planning. Whether you’re feeding a family or prepping for the week, the foolproof technique ensures consistent results every time. Let’s get started—your quick, protein-packed breakfast is just one baking sheet away.
Ingredients for crustless ham cheese and broccoli quiche
Six simple ingredients create a golden, protein-packed quiche without crust or fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature for even baking |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed slightly for smooth blend |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded, not pre-shredded |
| Diced Ham 🥓 | 1 ½ cups | Low-sodium preferred for balance |
| Fresh Broccoli Florets 🥦 | 3 cups | Small florets, steamed first |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Dried Mustard 🌶️ | ½ tsp | For subtle tang |
| Unsalted Butter 🧈 | 2 tbsp | Melted for greasing dish |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening egg mixture |
The cheese is non-negotiable here—sharp cheddar melts best and adds that rich, tangy flavor. Whole Foods or Trader Joe's carry pre-shredded that works in a pinch, but freshly grated from a block makes all the difference. The ham? Low-sodium keeps the dish from getting too salty, and I always grab the pre-diced kind—saves time and avoids uneven pieces. Broccoli should be bright green and firm; Trader Joe's frozen florets work perfectly if fresh isn't an option. Just steam them for 2 minutes before adding to the quiche so they don't turn mushy.
No sharp cheddar? Gruyère or Monterey Jack are solid swaps—they melt beautifully too. Running low on heavy cream? Half-and-half plus a splash of milk keeps things creamy. The eggs are the backbone, so room temperature is key—they blend smoother and bake more evenly. Forgot the mustard? Dijon in a pinch, but it's stronger, so use half the amount. The flour is just for thickening; if you're watching carbs, skip it—the quiche will still hold together, just a touch lighter.
This quiche reheats like a dream—5 minutes at 350°F makes it warm and gooey again. Keeps in the fridge for 4 days, freezes for 2 months (wrap tightly!). I always bake it in a 9-inch pie dish, but a skillet works too. The golden top? Brush the edges with a little milk before baking—worth the extra minute for that restaurant look.
Why You'll Love This Recipe
- No Crust, No Stress: The missing crust means no rolling, no pie dish, no waiting for dough to chill. Just dump everything into a greased pan and bake—my lazy Sunday mornings now have a hero dish.
- Cheese Pulls the Stars: That sharp cheddar? It’s the MVP here, stretching into golden strands while the ham adds salty punch. The creamy egg mix ties it all together like a hug from a foodie best friend.
- Lunchbox Magic: Slice it up the night before, and you’ve got grab-and-go lunches for the week. Honestly, my kids fight over who gets the leftovers—no sad desk salads here.
- Budget Breakfast Boost: Eggs, milk, and cheese stretch into a filling meal without breaking the bank. I’ll be real: this feeds four for under $8, and the ham makes it feel fancy without the price tag.
Step-by-step instructions for crustless ham, cheese, and broccoli quiche
Here's how to make this protein-packed breakfast in under 30 minutes—no crust, no fuss.
Prep and Steam the Broccoli
Start by cutting the 3 cups fresh broccoli florets into small, even pieces. I find using a sharp knife and cutting them into bite-sized florets ensures they cook perfectly without getting mushy. Place the broccoli in a steamer basket over 1 inch of boiling water and steam for 3-4 minutes until bright green and just tender—you should be able to pierce them easily with a fork.
While the broccoli steams, drain it well in a colander and let it cool slightly. This step is crucial because you don't want soggy broccoli in your quiche. Once cooled, transfer the broccoli to a bowl and sprinkle with 0.5 teaspoon garlic powder and 0.5 teaspoon dried mustard. Toss gently to distribute the seasoning evenly. The mustard adds a subtle tang that balances the richness of the cheese and ham.
Make the Egg Mixture
In a large bowl, whisk together the 6 whole large eggs, 1 cup heavy cream, and 0.5 cup whole milk until fully combined. I like to use a fork for this step—it creates a smooth, lump-free mixture. Warm the milk slightly (just enough to feel comfortably warm to the touch) before adding it to the eggs. This helps the eggs blend more smoothly and creates a creamier texture in the finished quiche.
Next, add the 2 cups shredded sharp cheddar cheese and 1.5 cups diced ham to the egg mixture. Stir until the cheese is mostly melted and the ham is evenly distributed. The cheese should melt into the mixture, creating a thick, velvety batter. If you notice the mixture is too thick, add 1 tablespoon all-purpose flour mixed with 1 tablespoon cold water to help thin it slightly. This ensures the quiche will be light and fluffy rather than dense.
Assemble and Bake the Quiche
Preheat your oven to 375°F and grease a 9-inch pie dish or oven-safe skillet with 2 tablespoons melted unsalted butter. I like to use a pastry brush to spread the butter evenly—this prevents sticking and adds a subtle buttery flavor. Spread the steamed broccoli evenly over the bottom of the dish, creating a single layer. This ensures the broccoli cooks through without becoming waterlogged.
Pour the egg mixture over the broccoli, spreading it evenly with a spatula. Sprinkle the top with 0.5 teaspoon salt and 0.25 teaspoon black pepper. For extra flavor, you can add a pinch of garlic powder or dried mustard on top if you like. Bake for 25-30 minutes until the top is golden brown and the center is set—it should look slightly puffed and no longer jiggly. The quiche is done when a toothpick inserted into the center comes out clean.
Rest and Serve
Remove the quiche from the oven and let it rest for 5-10 minutes before slicing. This resting time allows the quiche to set slightly, making it easier to slice without falling apart. The edges should be golden and crispy, while the center remains creamy and rich. If you're serving it warm, you'll love how the cheese pulls slightly, creating a luxurious texture.
Slice into 6 equal wedges and serve immediately. Each bite delivers a perfect balance of tender ham, sharp cheddar, and steamed broccoli, all wrapped in a creamy egg custard. For an extra touch, garnish with fresh black pepper or a sprinkle of dried mustard. This quiche is hearty enough for breakfast but also works as a light lunch or dinner—just pair it with a simple side salad or crusty bread.
Pro Tips For Making Crustless Ham Cheese And Broccoli Quiche
- Preheat Pan to 375°F: I learned this the hard way—skipping the preheat means your quiche will fight you the whole time. A hot oven from the start guarantees the bottom sets properly without turning to glue, especially when you’re skipping the crust.
- Drain Ham Thoroughly: That salty, syrupy ham juice is the enemy of flavor balance. Pat the diced ham very dry with paper towels—it makes a real difference in how the cheese melts and the custard absorbs moisture. (Yes, even if you’re impatient like me.)
- Whisk Eggs Until Ribbon-Thin: No blender? No problem. Just whip those eggs by hand until they coat the back of the whisk like a slow-moving ribbon. This ensures a silky texture instead of a lumpy, curdled mess—especially important when you’re mixing in heavy cream.
- Add Broccoli Last: Broccoli steams itself into oblivion if you toss it in too early. Wait until the eggs and cream are already in the pan, then scatter the florets on top. They’ll stay bright green and crisp-tender, not soggy. (Your future self will thank you.)
Storing and reheating your leftovers
Refrigerator Storage
Your crustless ham, cheese, and broccoli quiche stays fresh in the fridge for up to 4 days when stored properly. Let it cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids to maintain moisture.
The quiche actually develops deeper flavors overnight as the spices meld together, making it even more delicious for lunch the next day. 💫
Freezer-Friendly Tips
Freeze individual portions in quart-sized freezer bags for easy grab-and-go meals. Lay the quiche flat in the bag to save space, leaving ½ inch headspace for expansion.
It keeps for 2 months without losing texture, though the broccoli may soften slightly. For best results, thaw overnight in the fridge before reheating. ❄️
Stovetop Reheating
My preferred method is stovetop reheating—it restores the creamy texture beautifully. Slice a portion and heat in a nonstick skillet over medium-low heat for 5-7 minutes, adding 1-2 tablespoons water or milk to prevent drying.
Cover with a lid to trap steam, then stir gently until warmed through. The cheese will melt perfectly, just like fresh out of the oven. 🔥
Microwave Method
For quick reheating, cover a single slice with a damp paper towel and microwave on 50% power for 1-2 minutes. Stir halfway through to distribute heat evenly.
Avoid full power—it can make the quiche rubbery. If it looks dry, add a splash of milk and let it sit for 30 seconds to reabsorb moisture. 💡
Oven Refresh
To revive a whole quiche, wrap it tightly in aluminum foil and bake at 350°F for 10-15 minutes. The foil keeps the edges crisp while warming the center. For extra browning, remove the foil in the last 5 minutes and broil on low heat for 2 minutes.
This method works best for shared quiches or when you want that freshly baked appeal. 🌟
Serving Leftovers
Quiche reheats best when served warm, but it’s also delicious cold for lunch boxes. Pack individual slices in bento boxes with a side of arugula salad or whole-grain crackers.
The texture holds up well, and the flavors remain vibrant. Pro tip: Sprinkle with fresh cracked pepper before serving to revive the flavors. 🥗
Nutrition facts
Frequently asked questions
Can I make this quiche without dairy?
Yes! Swap the cheese for 1 cup nutritional yeast and use dairy-free heavy cream (like coconut cream). For extra protein, add ½ cup crumbled tofu or ½ cup chickpeas to replace the ham. The texture will be slightly lighter but still rich and satisfying.
Why did my quiche turn out rubbery?
Rubbery quiche usually means overcooking or using cold eggs. Bake until the center is just set (25-30 minutes at 375°F)—it should look slightly puffed, not dry. Always use room-temperature eggs and avoid opening the oven door mid-bake to prevent temperature drops.
Can I add other veggies besides broccoli?
Spinach, bell peppers, or mushrooms work beautifully—just steam them first to remove excess moisture. For heartier quiches, add ½ cup cooked quinoa or 1 cup diced zucchini. Avoid watery veggies like tomatoes or lettuce, as they’ll make the quiche soggy.
How do I make this quiche ahead for meal prep?
Bake the quiche, let it cool completely, then slice and store in airtight containers for up to 4 days. For freezing, wrap individual slices in plastic wrap and place in a freezer bag for 2 months. Reheat using the stovetop method for best texture—microwaving can make it dry.
Is this quiche gluten-free?
Yes, as written! Just ensure your cheese, ham, and flour (if using) are certified gluten-free. The crustless design makes it naturally adaptable to dietary needs. For extra security, use a gluten-free flour blend if thickening the egg mixture.