Name: Crustless Quiche with Ham, Broccoli & Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 large eggs; 1 cup milk; 1.5 cups diced ham (Use small diced ham for better texture.); 1.5 cups broccoli florets (Can be steamed to keep bright green.); 1 cup shredded cheese (Cheddar, Gruyere or a mix can be used.); 0.5 teaspoon salt (Reduce if using salty ham.); 0.25 teaspoon black pepper

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How I Found This Little Treasure

I remember the first time I made Crustless Quiche with Ham, Broccoli & Cheese for a lazy Sunday brunch. It was one of those mornings when the kitchen smelled like warm eggs and the toaster clicked in the background, and I told myself I would finally use the leftover ham from Friday night. If you like pairing quick savory bakes with something lighter, you might also enjoy an air fryer miso salmon with broccolini and rice I tried recently; it has that same balance of simple prep and big flavor. This quiche became my go-to because it feels like comfort food without fuss, and it behaves wonderfully whether I’m feeding a crowd or reheating a slice at my desk.

The Ingredients I Keep on Hand

I’m not one to run to the store for a special occasion, so this recipe’s magic is that the staples are probably already in your fridge. I usually grab 6 eggs (large) and whisk them with 1 cup milk, then stir in 1.5 cups ham (diced), 1.5 cups broccoli florets (chopped), and 1 cup shredded cheese. For seasoning I use 0.5 tsp salt and 0.25 tsp black pepper. The broccoli can be raw if the florets are small, but I often give them a quick steam so they stay bright green and don’t release too much water into the custard. If you like roasted vegetables, you might also enjoy pairing this with something from my vegetable rotation, like the baked eggplant slices with ricotta I make on chilly evenings.

Putting It Together (and a Few Tricks)

This is where it stops feeling like a recipe and starts feeling like playing with textures. Preheat oven to 375°F (190°C) and grease a pie dish. I find a simple pie dish gives the edges that faint golden crunch while the center stays creamy. Whisk eggs and milk together in a large bowl. The whisking is where you build the custard—beat until the mixture is uniform and a little frothy so it traps air that helps the quiche puff slightly as it bakes. Add salt, pepper, ham, broccoli, and cheese to the mixture. Make sure the ham is diced small enough that every forkful gets a balance of fillings. Pour into prepared dish and spread evenly. One little trick I learned: let the mixture rest for five minutes before pouring; it gives the air bubbles a chance to settle and reduces large holes in the finished quiche. Bake for 35–40 minutes until set and lightly golden. Towards the end of baking, I listen for a faint set sound when I nudge the dish—there should be almost no jiggle in the center, and the top should look gently bronzed. Cool for 10 minutes before slicing and serving. That pause makes the slices neat and lets the custard finish setting so it holds its shape.

I have a couple of small tips tucked into this step. First, if your broccoli was on the larger side, steam or blanch it briefly so it doesn’t stay crunchy in the baked quiche. Second, if you’re using very salty ham or a smoked variety, reduce the salt to 0.25 tsp at first and adjust after baking. Third, I sometimes swap half the milk for cream for an extra-luxurious texture when I’m hosting.

When It’s Perfect and What To Serve With It

How do you know when this quiche is done? Besides the 35–40 minute guideline, watch for a lightly golden top and that gentle jiggle disappearing from the center. Run a thin knife through the middle—if it comes out cleanish and the surface springs back, you are there. The first time I served this, my roommate cut a slice while it was still warm and the edges were a little too soft; after that I always wait those full 10 minutes because letting it settle pays off.

I love to serve it with a crisp green salad and a simple vinaigrette so the fat from the cheese and ham has something bright to meet. Fresh fruit on the side is nice for brunch; warm crusty bread is great if you want something more filling. If you want a contrasting cold salad, try something earthy and tangy like beets and goat cheese—the way a bright vinaigrette cuts through the creaminess is irresistible, and I often reach for my beet salad with goat cheese when I’m planning a weekend spread.

Little Variations I Make

This quiche is forgiving, which is why I love it. Swap the ham for cooked bacon or crumbled sausage for a different smoky profile. Use a mix of cheeses instead of a single shredded cheese—sharp cheddar for bite, Gruyere for nuttiness, or a bit of Parmesan for that savory lift. If broccoli is not your thing, substitute chopped spinach, sautéed mushrooms, or even roasted red peppers. For a lighter version, use half-and-half or simply stick with the milk, and add an extra egg white for structure. I once made it with feta and dill for a Mediterranean twist and my guests could not stop talking about it.

Making It Work for Leftovers and Busy Days

I often double the recipe because quiche is one of those leftovers that actually tastes better the next day. To store, I let it cool completely and then keep slices in an airtight container in the refrigerator for up to three days. For longer storage, wrap individual slices well and freeze for up to two months; thaw in the fridge overnight and reheat in a 350°F oven until warmed through to keep the texture more like fresh. When I am short on time, reheating a slice in the microwave for a minute and then finishing it in a toaster oven for a few minutes gives back some of the crisp edge. One of my favorite tricks is to make a couple of mini quiches in a muffin tin if I know I’ll be eating on the go; they reheat perfectly and are portable.

Conclusion

If you want a slightly different riff or more ideas for crustless quiches, I often look at inspirations like Feasting not Fasting’s Crustless Quiche with Broccoli and Ham for presentation tips, or the Simply Recipes Cheesy Crustless Quiche with Broccoli and Ham version to compare ingredient ratios when I am experimenting. Give this one a try the next time you want something cozy, easy, and reliably satisfying.