This crustless quiche recipe from Aunt Joey is tasty and easy, and a great way to use leftover ham. There are plenty of variations and our favorite is with Sauteed Spinach. Making this gluten-free is easy since there is no crust, just make sure your cottage cheese and ham are gluten-free.
The recipe is for a 9-inch pie plate. If you use a quiche pan, increase the ingredients by half.
[Updated July 2014.]
Crustless Quiche
Prep time
Cook time
Total time
Adapted from Aunt Joey.
Author: Andrea Meyers
Serves: 8 servings
Ingredients
- 8 ounces (227 g) cooked ham, cut into bite-size pieces
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 4 large eggs, beaten
- 8 ounces (227 g) cottage cheese
- 2 green onions, thinly sliced
- 1/4 cup chopped Italian parsley
- 1/4 teaspoon freshly ground black pepper
- pinch of sea salt
Preparation
- Preheat oven to 375° F/190° C.
- Spread ham on bottom of the prepared pie plate and sprinkle with 3/4 cup shredded cheddar cheese
- Mix eggs, cottage cheese, green onions, parsley, black pepper, and sea salt. Pour over the ham and cheese and sprinkle on the remaining cheddar cheese.
- Bake for 45 minutes or until slightly golden brown. Allow to cool 5 minutes, then serve.
More Information
Equipment:
9-inch pie plate, lightly coated with cooking spray
small mixing bowl
Recipe Notes:
Sauteed Spinach: Use leftover Sauteed Spinach for the bottom layer, then top with chopped ham and proceed with the rest of the recipe.
Spinach: Layer one 10 oz box frozen spinach (thawed and drained) or any other frozen green vegetable in bottom of pan. Mix eggs, cheese, and cottage cheese and pour over vegetables.
Seafood: Substitute 3/4 cup chopped seafood of choice for ham.
Add other vegetables, such as cooked broccoli, onions, or roasted red peppers. You can even use jalapeño peppers for a little spice.
9-inch pie plate, lightly coated with cooking spray
small mixing bowl
Recipe Notes:
Sauteed Spinach: Use leftover Sauteed Spinach for the bottom layer, then top with chopped ham and proceed with the rest of the recipe.
Spinach: Layer one 10 oz box frozen spinach (thawed and drained) or any other frozen green vegetable in bottom of pan. Mix eggs, cheese, and cottage cheese and pour over vegetables.
Seafood: Substitute 3/4 cup chopped seafood of choice for ham.
Add other vegetables, such as cooked broccoli, onions, or roasted red peppers. You can even use jalapeño peppers for a little spice.
Theresa says
February 24, 2011 at 3:24 amThanks Andrea, awesome quiche – eating it now!! 🙂
Erika says
September 16, 2012 at 7:14 pmMade this tonight for dinner. It was super easy and gluten free for my family! I added broccoli and a little onion, and 1 extra egg. It had a great taste and I’ll definitely make it again! Thanks!!!
Denise says
October 28, 2014 at 6:01 amHello Andrea!
I love this quiche so much!! I made it for the women I work with for a potluck lunch, and this quiche was the most popular dish there!! The only thing I did differently is that I used half fat free and half light cheese, and I used fat free cottage cheese. I also made mine with sauteed red peppers and onions. It was so good, no one could tell I didn’t use full fat ingredients!! Thank you so much for this recipe!!
Denise
Andrea says
October 28, 2014 at 6:27 pmThanks Denise, I’m so glad you enjoyed the quiche. 🙂