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Crustless Ham and Cheddar Quiche - A Family Feast

I absolutely love quiche – but it can be a little time consuming to make, especially when pie crust is involved!   But today’s Crustless Ham and Cheddar Quiche is the best of both worlds – simple to make but still with a delicious, cheesy quiche flavor!

Crustless Ham and Cheddar Quiche - A Family Feast

It’s similar to a traditional quiche recipe – filled with diced ham, onions, carrots and cheddar cheese – but this crustless ham and cheddar quiche bakes up light and puffy in the oven thanks to the addition of baking mix in the batter!

Crustless Ham and Cheddar Quiche - A Family Feast

It’s perfect for a quick family meal – and any leftovers make a delicious lunch on the go! We used the homemade baking mix recipe that we shared yesterday to make this easy crustless ham and cheddar quiche – but feel free to use a boxed baking mix if you prefer. You can also swap in different meats and vegetables to make this recipe your own. Enjoy!

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Crustless Ham and Cheddar Quiche - A Family Feast

Crustless Ham and Cheddar Quiche

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 servings


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 ½ cups carrots, peeled and cut into medium sized pieces
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon cold butter
  • ½ cup baking mix (see recipe here)
  • 8 ounces cooked ham, cut into medium sized pieces
  • 2 cups shredded yellow sharp cheddar cheese


  1. Preheat oven to 350 degrees.
  2. In a medium pan, sauté onions and carrots in olive oil over medium heat for four minutes. Remove from heat and set aside.
  3. In a large bowl, beat eggs and add milk to combine.
  4. With pastry cutter, mix cold butter into baking mix until small pea sized pieces form. Add this to the egg and milk mixture and with a whip, whisk until combined.
  5. Add ham and cheese to egg mixture and stir with wooden spoon to combine.
  6. Add cooked carrot and onion to mixture and stir again.
  7. Spray a regular sized pie plate with pan spray and pour egg mixture into pie plate.
  8. Bake for 30-40 minutes or until a tooth pick inserted into center comes clean and serve cut into wedges.

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  • Catherine wrote:

    Made this a few days ago, following my boiled smoked gammon and your gorgeous soup.
    The homemade baking mix was all new to me and it worked – jar in the fridge for the next quiches.
    Fortunately had a set of US measuring cups – U.K. here – but otherwise straightforward to make.
    The result was a puffy, golden and absolutely fantastic quiche; eaten hot with a green salad on the day and cold for lunch the next day.
    My husband really loved it – and my son later on too.
    I will most definitely do it again in the colder months.
    Thank you. I accidentally found your site by googling an ingredient for inspiration.
    Though I would appreciate some nutritional values for us carbs and cals counting people, your site is great.

    • Martha wrote:

      Hi Catherine – So glad you enjoyed the recipe! We’re in the process of adding nutritional information to all of our recipes – it’s a manual process so is just taking us some time to go back to our older recipes. (We have 1600+ recipes on our site!) I’ll go in and add the info to this quiche recipe as well as the baking mix, and if you see any other recipes missing the info, please drop us a note and we can add that for you. Thanks!

  • Nita Behymer wrote:

    Do you have nutritional information for this? I am a type 2 diabetic and am always looking for good quick low carb breakfast ideas.

    • Martha wrote:

      Hi Nita – I just added the nutritional information to the bottom of the recipe card. (We’re slowly adding it to all of our recipes – it’s a manual process so it takes some time.) While this Crustless Quiche recipe isn’t really low carb, you might be interested in our Baked Western Omelet recipe which is designed to be low-carb. You can see that recipe here:

  • Cindy Reynolds wrote:

    For sure gonna try this….and the bisquick makes sense ….lots of restaurants use a dash of pancake mix in their omelets…..

    • Martha wrote:

      We hope you enjoy the recipe Cindy!

  • Trish wrote:

    I would like to add some greens to the Crustless Ham and Cheddar quiche…broccoli or spinach. Wud I have to change the original ingredient measurements?

    • Martha wrote:

      Hi Trish – The broccoli and spinach will both yield some liquid when baking…you could add a little extra baking mix to the batter to help absorb that.

  • Marsha egan wrote:

    I am new to your site. Can the quiche be frozen

    • Martha wrote:

      Hi Marsha – Welcome! It can be frozen – just be sure to wrap it tightly before doing so.

  • Donette Mullen wrote:

    I made the crustless ham and cheddar quiche tonight for dinner and loved it! It’s a keeper recipe for sure as I can change ingredients to the base for breakfast, brunch, and dinner! Thank you for a great recipe!

    • Martha wrote:

      You’re very welcome Donette! We’re very glad you enjoyed the recipe – and yes – the recipe can easily be adapted with other ingredients mixed in.

      • Sherry wrote:

        Just made this and my husband and I loved it. Question?? Since, the baking mix recipe has butter in it already, do you need to add the additional butter as shown in this recipe? I will be using this as a base since it is so easy and delicious! Thank you.

        • Martha wrote:

          Hi Sherry! You could probably leave it out depending on what other ingredients you put into the quiche. Glad you enjoyed the recipe!

  • Janelle wrote:

    I’m curious if you have ever made this dairy-free (eg. using an almond milk other alternative in place of regular milk and coconut oil or other alternative in place of butter). If so, how did it turn out, and do you have any suggestions you could give?

    • Martha wrote:

      We haven’t tried Janelle – but if you are successful, please let us know how you did it!

  • Debra wrote:

    Made this delicious dish last night and loved it! So often, quiche doesn’t have enough of the cheesy goodness to suit me, but yours definitely did! And, we loved the carrots in it! I had some asparagus ( so good this time of the year) so I added it. The resulting “batter” looked a little heavy on ingredients, so I added another egg and a little more milk. It came out perfect! If others add more veggies, etc., as opposed to substituting, they might want to consider adding an extra egg and @ 1/4 cup more milk. Thank you for this recipe that’s as good to eat as it is pretty to look at!

    • Martha wrote:

      Thanks Debra! So glad you enjoyed the quiche!

  • KC wrote:

    Would love to try this-is there any way to make it without making such a big batch of the baking mix because I don’t know what else I would use it for.

    • Martha wrote:

      Hi KC – If you have boxed Bisquick already you can substitute that. Otherwise, you could try cutting the baking mix recipe in half or even thirds to make less. The baking mix can be used to prepare pancakes, biscuits, pizza crust, or any other recipe you would typically use with Bisquick. Hope that helps!

  • JOYCE KING wrote:


    • Martha wrote:

      Thanks Joyce! We’re glad you found us!

  • Barb wrote:

    will it be just as good made the day before. Thank you,

    • Martha wrote:

      Yes Barb – Just reheat it in the microwave until warm and it will be just as good. We hope you enjoy the recipe!

  • Melissa from wrote:

    My favorite part is normally the crust but I can totally see how crispy the edges of this quiche is. Perfect!

    • Martha wrote:

      Thanks Melissa! You won’t miss the crust!

  • kellie @ The Suburban Soapbox wrote:

    This is perfect for holiday brunch! Pinning!

    • Martha wrote:

      Thanks Kellie!

  • Lauren @ Healthy Delicious wrote:

    ham + eggs + cheddar is always a winning combo!

    • Martha wrote:

      I think so too Lauren!

  • Angela {Mind Over Batter} wrote:

    How gorgeous is this quiche?! I wouldn’t even miss the crust. Its one extra step getting between me and this deliciousness, anyway.

    • Martha wrote:

      It definitely is easier Angela! Thanks!

  • Sarah Walker Caron (Sarah’s Cucina Bella) wrote:

    I love ham and cheese quiches — and love the idea of this crustless one! YUM.

    • Martha wrote:

      Thanks Sarah!

  • Karissa | Sweet as a Cookie wrote:

    I love that this is crustless. I would love to enjoy this for breakfast!

    • Martha wrote:

      Thanks Karissa!

  • Renee – Kudos Kitchen wrote:

    As a family, we love quiche but during the summer months I never think to make it. Thanks for the reminder now that the cooler weather is here. This will be a perfect addition to our breakfast-for-dinner-Thursday nights.

    • Martha wrote:

      I love breakfast for dinner Renee! Hope you enjoy the recipe!

  • Amanda @The Kitcheneer wrote:

    Ham and cheddar are my favorite things to add to my eggs! So this quiche looks perfect! Also, it’s a nice low carb option!

    • Martha wrote:

      Thanks Amanda!

  • Paula – bell’alimento wrote:

    I’m a big fan of quiche and this looks scrump dilly icious

    • Martha wrote:

      Thanks Paula (your comments always make me smile!)

  • Looks yummy! I think my two little ones would gobble this up.

    • Martha wrote:

      Thanks Ashley!

  • Jessica (Savory Experiments) wrote:

    Ham and cheddar is my most favorite flavor combination! Can’t wait to try!

    • Martha wrote:

      Thanks Jessica!

  • Lauren Kelly Nutrition wrote:

    I love crustless quiche and this one looks delicious!

    • Martha wrote:

      Thanks Lauren!

  • Ginny McMeans wrote:

    What a great recipe. I have made so many quiche’s in my life and never one without crust. This is a go.

    • Martha wrote:

      Thanks Ginny!

  • Marjory @ Dinner-Mom wrote:

    Looks so good. I love quiche…but not the crust (well I love the crust…but, I don’t need the crust!) So…this is perfect!

    • Martha wrote:

      Thanks Marjory!

  • foodwanderings wrote:

    I don’t eat ham but I can substitute it with other meats to make this beautiful crustless quiche!! Looks yum!

    • Martha wrote:

      Yes – absolutely – this recipe is very forgiving so you can change the ingredients to suit your family’s tastes!

  • I especially like this recipe since pie crust is my number one nemesis in the kitchen. It frustrates me no end,which makes this crustless quiche quite perfect for me!

    • Martha wrote:

      Thanks Lana!

  • Lora @cakeduchess wrote:

    Sometimes I’m lucky and my mom comes by w/some of her homemade baking mix. It’s so convenient for so many recipes. Your quiche looks fantatic!

    • Martha wrote:

      Thank you Lora!

    • Betty819 wrote:

      Is your Mom’s homemade baking mix made with Bisquick? Maybe she has her own recipe..think she’d share it with everybody on your blog?

  • Amy @Very Culinary wrote:

    This is a great crustless version – and I love that you added in carrots!

    • Martha wrote:

      Thanks Amy! (We try to sneak in vegetables any way we can!)

  • Stephanie @ Back For Seconds wrote:

    I want this for lunch! It looks seriously amazing!

    • Martha wrote:

      Thank you Stephanie!

  • Crystal Barrett wrote:

    I needed this for breakfast this morning! Yum!

    • Martha wrote:

      Thanks Crystal!

  • Christie – Food Done Light wrote:

    I do adore a quiche. I love the golden brown you have gotten on the top. I know it is going to be cheesey delicious.

    • Martha wrote:

      Thank you Christie!

  • christine wrote:

    Quiche is my go to holiday morning meal. I’ll be interested to try this crustless version to mix things up this year

    • Martha wrote:

      Hope you enjoy it Christine! (It’s super easy!)

  • Heather // girlichef wrote:

    This sounds delicious, and I love how quickly it comes together without the crust. The perfect thing for brunch!

    • Martha wrote:

      Thanks Heather!

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