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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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  • 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!

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