Western Crustless Quiche

Have you ever had a Western Omelette? It is made with ham, peppers, onions and cheese and it’s really delicious! Western Crustless Quiche combines all of those ingredients in an easy to serve cheese quiche that can feed several people.

This crustless western quiche is a great recipe to use leftover ham so it doesn’t feel like a leftover! Western Crustless Quiche is hearty, flavorful and low carb without a pie crust.

Quiche is a great brunch option that can be made ahead of time. Western Crustless Quiche would be good for a New Year’s Day Brunch or Christmas morning breakfast. If you want vegetarian options for a traditional quiche, check out Asparagus Quiche , Spinach Mushroom Quiche and Tomato Basil Quiche.

If you like this crustless quiche recipe you might also like, Sausage Pasta Frittata, Potato Cheddar Frittata, Vegetable Frittata, Zucchini Herb Frittata, Mushroom Asparagus Frittata and Chorizo Frittata. They are all easy egg recipes that could be eaten any time of the day.

SOME THINGS TO KNOW: FAQ’S

INGREDIENT TIPS:

• Fresh, large eggs are the backbone of any quiche. For the best results, use eggs that are at room temperature to ensure a smoother blend with the cream and milk. Read How To Bring Eggs to Room Temperature Fast.

SPECIAL EQUIPMENT NEEDED:

• 9-inch Pie Dish: A standard 9-inch pie dish or a quiche pan is perfect for this recipe. Glass, ceramic, or metal pie dishes all work well, but keep in mind that cooking times may vary slightly depending on the material. Glass and ceramic distribute heat evenly, which is great for a custardy texture. This could also be made in a round casserole dish. If you want to make individual servings you could bake them in a muffin tin
• Mixing Bowl: You will need a large mixing bowl for whisking together the eggs, heavy cream, milk, salt, and pepper.
• Whisk: A good whisk is needed for thoroughly mixing the eggs, cream, and milk together to create a smooth, homogenous custard base for your quiche.
• Skillet or Frying Pan: You will need a skillet or frying pan for sautéing the onions and bell peppers. A medium-sized skillet should be ample space to cook your vegetables until they are soft.
• Cutting Board and Knife: A sharp knife and a sturdy cutting board are needed for chopping the vegetables, ham, and any other add-ins you decide to include in your quiche.
• Measuring Cups and Spoons: Accurate measurements of the cream, milk, cheese, and seasonings ensure the quiche has the perfect balance of flavors and sets properly.
• Silicone Spatula or Spoon: A spatula or spoon is helpful for mixing the fillings into the egg mixture and ensuring that everything is evenly distributed when you pour it into the pie dish.

SUBSTITUTIONS:

• Any color bell peppers (yellow, orange peppers) work well in place of the green pepper or red pepper.
• Shallots or white onions can be used in place of yellow onions for a similar flavor profile. Green onions or scallions can also work.
• There is no direct substitute for eggs in a quiche since they’re the main ingredient that sets the custardy texture.
• If you do not have a Mexican cheese blend, you can mix any combination of cheddar cheese, Monterey Jack, and mozzarella. You could also substitute Swiss cheese or parmesan cheese.
• The ham can be substituted with Italian sausage, Canadian bacon or bacon.

HOW TO STORE WESTERN CRUSTLESS QUICHE:

• Properly stored, the quiche can last for 3-4 days in the refrigerator. Allow the quiche to cool to room temperature after baking to prevent condensation which could make the quiche soggy. Once cooled, wrap the quiche tightly with plastic wrap or aluminum foil. You could also transfer it into an airtight container.
• Properly packaged, the western crustless quiche can be frozen for up to 3 months. Make sure the quiche is completely cool before preparing it for freezing. Wrap the entire quiche or individual slices tightly in plastic wrap. Add a layer of aluminum foil over the plastic wrap for added protection against freezer burn.

HOW TO REHEAT WESTERN CRUSTLESS QUICHE:

• To reheat the quiche in the oven, preheat your oven to 350°F (175°C). Unwrap the quiche and place it on a baking sheet. Cover it loosely with aluminum foil to prevent the top from browning too much. Heat for about 20-25 minutes or until warmed through. The time will vary depending on the size of the slice or if you are reheating a whole quiche.
• Although the oven is recommended for even reheating and maintaining texture, you can use a microwave for a quick option. Place a slice of  western crustless quiche onto a microwave-safe plate and cover it with a microwave safe lid or paper towel. Heat thewestern crustless quiche on high for 1-2 minutes, checking and rotating every 30 seconds to avoid hot spots.

In a large skillet, melt the butter over medium low heat. Add the red peppers, green peppers and onion and cook for 3 minutes, stirring often until they are softened. Do not let them brown.

In a large bowl, whisk the eggs. Add the cream, milk, salt and pepper. Combine well.

Stir in the ham, cheese, and pepper onion mixture.

Pour the egg mixture into a 9 inch pie plate that has been sprayed with cooking spray.

Bake the western crustless quiche for 40-45 minutes until it is totally set and golden brown.

Western Crustless Quiche

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Serves: 6-8 Prep Time: 15 minutes Cooking Time: 40-45 minutes

Ingredients

• 1 tablespoon butter
• ½ cup yellow onion, diced
• ½ cup red bell pepper, chopped
• ½ cup green bell pepper, chopped
• 6 large eggs
• 1 cup heavy cream
• ½ cup milk (whole)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup ham, chopped fine
• 1 cup Mexican cheese blend

Instructions

Preheat the oven to 350 degrees.

In a large skillet, melt the butter over medium low heat.

Add the red peppers, green peppers and onion and cook for 3 minutes, stirring often until they are softened. Do not let them brown.

In a large bowl, whisk the eggs. Add the cream, milk, salt and pepper. Combine well.

Stir in the ham, cheese, and pepper onion mixture.

Pour the egg mixture into a 9 inch pie plate that has been sprayed with cooking spray.

Bake for 40-45 minutes until the western crustless quiche is totally set and golden brown. For even browning, rotate the pie plate a few times while baking.

Western Crustless Quiche was last modified: April 5th, 2024 by Sue O'Connell