Crustless Ham and Cheddar Quiche with Vegetables
A hearty, protein-rich quiche that skips the pastry crust while delivering all the creamy, savory flavors you crave. Tender ham and sharp cheddar cheese meld with sautéed onions and carrots in a custard-like egg base. The addition of baking mix creates structure without the fuss of making pastry, while the vegetables add sweetness and texture. Perfect for brunch, lunch, or a light dinner, this quiche serves beautifully warm from the oven and reheats well for busy weekday meals.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 ½ cups carrots, peeled and cut into medium sized piecesbell peppers1:1Different vegetable with similar cooking timeFull guide →
- 4 large eggs
- 1 cup whole milkhalf and half1:1Creates richercreamier textureFull guide →
- 1 tablespoon butter, cold
- ½ cup baking mix
- 8 ounces cooked ham, cut into medium sized piecescooked bacon1:1High confidence substitute that adds smoky flavorFull guide →
- 2 cups sharp cheddar cheese, shredded yellowgruyere cheese1:1Excellent melting cheese with nutty flavorFull guide →
Instructions
- 1
Preheat oven to 350 degrees
- 2
Sauté onions and carrots in olive oil over medium heat for four minutes, then remove from heat and set aside
- 3
Beat eggs in a large bowl and add milk to combine
- 4
Mix cold butter into baking mix with pastry cutter until small pea sized pieces form
- 5
Add butter and baking mix mixture to egg and milk mixture and whisk until combined
- 6
Add ham and cheese to egg mixture and stir with wooden spoon to combine
- 7
Add cooked carrot and onion to mixture and stir again
- 8
Spray pie plate with pan spray and pour egg mixture into pie plate
- 9
Bake for 30-40 minutes or until toothpick inserted into center comes clean and serve cut into wedges
Tips
Let the sautéed vegetables cool slightly before adding to the egg mixture to prevent the eggs from cooking prematurely.
Use a pastry cutter or two knives to properly incorporate the cold butter into the baking mix for the best texture.
Test doneness with a toothpick in the center - it should come out clean when the quiche is fully set.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can assemble up to 4 hours ahead and refrigerate before baking
Serve warm, cut into wedges
Common Mistakes
Don't skip cooling the vegetables to avoid scrambling the eggs
Don't overmix once adding the baking mix to maintain tender texture
Substitutions
FAQ
Can I make this without the baking mix?
Yes, but the texture will be more like a frittata without the slight structure the baking mix provides.
What if I don't have a pastry cutter?
Use two knives in a crossing motion or your fingers to work the cold butter into the baking mix.
How long will this keep in the refrigerator?
Properly stored, leftover quiche will keep for 3-4 days and reheats well in the microwave or oven.