Crustless Quiche – Ham and Cheese

By Youcipe

3 months, 2 weeks ago

Ingredients

Here’s what you need for this quick ham and cheese quiche: eggs, cream OR milk, ham, cheese, and green onions.

Cream vs Milk

The cream gives it a more luscious, custardy texture like everybody’s favorite Quiche Lorraine. Milk gives it a frittata texture – still quite custardy as long as you don’t overcook it, but it doesn’t have the same luxurious mouthfeel you can only get from cream!

If using milk, we need to reduce the amount of liquid used because eggs can’t hold as much milk as they can cream.

Use your add-ins of choice!
This recipe is more of a formula than an actual recipe. Essentially, whisk together 5 eggs and 1 cup of cream OR 1/2 cup of milk, salt and pepper.

Then pour that into a greased pie tin with ~ 2 cups of whatever add-ins you want (I’ve used ham, cheese, and green onions) and bake for 30 minutes until puffed and golden.

I do recommend that part of those 2 cups of add-ins includes cheese!

Instructions

Whisk together the eggs, cream or milk, salt and pepper;

Put most of the ham, cheese, and green onions into a greased pie tin – we hold some back for the topping so you get some bits on the surface which looks nice (love the golden cheese crust and browned bits of ham!);

Pour in all the egg mixture;

Scatter with remaining ham, cheese, and onions;

Bake 30 – 35 minutes until golden and puffed;

Rest for 5 minutes then slice!

Note: there is major deflation. So don’t get too excited when you see how puffy it is straight out of the oven.