Ham & Cheese Crustless Quiche
Yield: 6-8 servings
Enjoy this wholesome meal as a satisfying dinner or make it ahead and reheat for breakfasts or work lunches throughout the week.


  • 8 large eggs
  • ½ cup milk
  • 1¼ cup (5 ounces) shredded cheddar cheese, divided use (Italian blend and Swiss are good options, too)
  • Kosher salt and freshly ground pepper (I use ½ teaspoon kosher salt and a few good grinds of the pepper mill)
  • 2 teaspoons olive oil
  • 1 small yellow onion, peeled and diced (about 1 cup)
  • 4 ounces of your favorite deli ham, chipped and roughly chopped (may substitute 1 cup thinly sliced or diced leftover baked ham)
  • 8 ounces frozen chopped spinach*, thawed with moisture squeezed out
  • 1 small tomato, sliced


  1. Preheat the oven to 375℉. Whisk the eggs together in a medium bowl. Stir in the milk, ¾ cup of the cheese, and the salt and pepper. Mix well, and then set aside. (May combine up to a day in advance, cover, and refrigerate. Stir well before proceeding.)
  2. Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add the onion and sauté until softened and turning golden, about 4 to 5 minutes. Add the chopped ham and continue to sauté for another 4 to 5 minutes. Remove the pan from the heat. Add the drained, chopped spinach, being sure to break up any chunks, and evenly distribute the ingredients over the bottom of the pan.
  3. Pour the egg mixture over top. I like to use a dinner fork to work the egg mixture into the ham mixture. Arrange the tomato slices on top, and then sprinkle with the remaining ½ cup of cheese.
  4. Bake for 20-25 minutes or until just cooked through the center. If the center is still a little jiggly, bake for a few additional minutes and check again. The secret to perfect texture is to not overcook the eggs.
  5. Remove from the oven and let rest for 5 minutes. Cut into wedges and serve. The quiche may also be served at room temperature. Stored in the refrigerator, leftovers will keep for up to a week and may be gently reheated in the microwave.


*Frozen chopped spinach is typically sold in 16-ounce or 10-ounce packages. It’s easy to use half of the larger package. However, if the smaller 10-ounce package is what you have on hand, you may absolutely use it all. I have also made this meal with a mix of frozen spinach and broccoli.

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