This ham and mushroom crustless quiche is the perfect light breakfast or weeknight dinner for any busy household. When you get rid of the crust, this is a super quick and easy recipe for when you get home from a busy day at work or simply want a minimal hassle nutritious brekkie in the morning. This dish can be served hot or cold so it’s handy to grab when you’re heading out the door too.
I personally love how quickly this recipe comes together and how versatile it is in terms of ingredients. You can really just use whatever leftover veg is in your fridge, which is ideal when you haven’t got time to think let alone cook!
How To Make Ham and Mushroom Crustless Quiche
- Preheat the oven to 350 F.
- Add the mushrooms, onions, and peppers to a large skillet along with a splash of cooking oil.
- Saute the vegetable until they are all softened. Add in the garlic and fry for two minutes until browned and fragrant.
- Add in the ham and mix in.
- Coat a 9-inch pie dish with non-stick spray. Place the ham and vegetable mixture into the bottom of the pie place in an even layer.
- In a medium bowl, whisk together the eggs, milk, basil, and Parmesan. Add a bit of pepper at this point (I would add the salt later to taste as the ham is salty!)
- Pour the egg mixture over the vegetables and ham in the pie dish. Top with the shredded mozzarella.
- If wanted, you can place the pie dish on a baking sheet to make moving it in and out of the oven easier.
- Bake the crustless quiche for 45-55 minutes, until the interior reaches at least 165 F and the top is golden brown (all ovens and times may vary).
- Cut into six pie slices and serve!
How Healthy Is Ham and Mushroom Quiche?
As there’s no crust, this quiche has a lower carb and calorie count than a regular crusted quiche. It’s a great option if you’re on a low carb diet! Using low-fat mozzarella will make it even more friendly to your waistline. This healthy breakfast, lunchtime, or dinner options is ideal for anyone with who loves all things bacon and is trying to avoid carb-heavy foods. It’s so yummy you’ll wish you tried it years ago!
Just be careful with your portions if you’re watching your weight and this quiche is perfectly healthy! It’s sort of like buying those “low fat” potato chips; you end up scoffing down three bags instead of your usual one just because they’re “low fat” – which defeats the purpose of buying the low-fat packet in the first place!
You Can Get Creative With The Ingredients
Like I said, you can really make this using whatever veg is left over in your fridge. It’s a pretty frugal dish! Some awesome recipe variations include adding jalapenos, Mexican cheeses, and vegs like broccoli and spinach! Get creative and see where it takes you (i.e. straight to amazingly yum in your tum heaven).
I’d love to know where your quiche adventuring takes you! If you’ve come up with any awesome recipe additions please do let me know in the comments section below. I’d love to hear from you!
More Quiche Recipes For You To Try
Swiss Mushroom Asparagus Quiche: deliciously ideal for breakfast, lunch, or supper!
Leftover Meatloaf Quiche: use up your leftover meatloaf with this yummy quiche.
The Bisquick Impossible Quiche: the easiest and best quiche around! Give it a whirl.
Ham & Mushroom Crustless Quiche
Ingredients
- 8-10 large white button mushrooms cleaned and sliced
- 1 cup of bell pepper minced ( I used red and yellow)
- 1/4 cup red onion minced
- 1 tablespoon minced garlic
- 1/2 cup chopped ham
- 5 large eggs
- 1 cup milk
- 1 teaspoon dried basil
- 1/4 cup Parmesan cheese grated
- salt and pepper
- 1 Cup Shredded mozzarella
Instructions
- Preheat the oven to 350ºF.
- Add the mushrooms,, onions and peppers to a large skillet along with a splash of cooking oil).
- Sauté the vegetables until they are all softened. Add in the garlic and fry for two minutes until browned and fragrant.
- Add in the ham and mix in.
- Coat a 9-inch pie dish with non-stick spray. Place the ham and vegetable mixture into the bottom of the pie plate in an even layer.
- In a medium bowl, whisk together the eggs, milk, basil and Parmesan. Add a bit of pepper at this point ( I would add salt later to taste as the ham is salty!)
- Pour the egg mixture over the vegetables and ham in the pie dish. Top with the shredded mozzarella.
- If wanted, you can place the pie dish on a baking sheet to make moving it in and out of the oven easier.
- Bake the crustless quiche for 45-55 minutes, until the interior reaches at least 165 °F and the top is golden brown (all ovens and times may vary).
- Cut into six pie slices and serve.
Nutrition
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Julio Covington says
Why do you ALLOW SO MANY ADVERTISING BLOCKS TO COVER YOUR CONTENT????..
Hard to be excited to read your stuff with ssssooo much stuff in the way!!
Lin Steele says
Why are you not replying to the comments about ‘no mozzarella’ in the ingredients list when it asks for it in the directions ? How much shredded mozzarella is required ?
Mr. Kitchen Magpie says
We get a lot of comments and don’t always see them right away. Fortunately, I saw this one. I’ve fixed the recipe, sorry about that. You can use 1 cup.
Suzanne says
FYI there’s no mozzarella in the ingredient list but it is in the instructions.
Cami says
I noticed the same thing! It is a great recipe though!
James Jones-Fenleigh says
Excellent it was delicious
EmmiJade says
Hmmmm…I don’t know how I feel about crustless quiche (I have a problem with the texture, for some reason it’s not my favorite) but I LOVE this filling. Absolutely delicious. I may place it in an almond flour crust, or a simple whole wheat shortcrust, but I’ll definitely be snagging this filling recipe. Thank you!