Crustless Quiche

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A simple crustless quiche made with creamy eggs, ham, spinach, and cheese—no pastry required!

Prep Time10

Cook Time30

Total Time40

Course: Light Meal

Cuisine: New Zealand

Keyword: Crustless quiche, crustkess quiche recipe, quiche recipe crustless

Servings: servings

Calories: 302kcal

Author: Stacey

Ingredients

1 cup cream
2 Tablespoons cornflour (cornstarch)
6 eggs
½ teaspoon garlic powder
1 teaspoon dijon mustard
¼ teaspoon salt
¾ cup ham (diced) (100 grams, 3.5 oz)
1 spring onion
½ cup spinach leaves (shredded)
1 cup cheddar cheese (shredded)

Instructions

Preheat the oven to 180°C (350°F). Lightly grease a pie dish.
Scatter three quarters of the ham, cheese, spinach and green onion in to the bottom of the pie dish.
In a large bowl, whisk together the corn flour with ¼ cup of the cream, one this is well combined whisk in the remaining ingredients; cream , eggs, garlic powder, mustard and salt.
Pour the egg mixture into the pie dish over top of the ham, cheese and veggies.
Top with the remaining ham cheese and veggies.
Bake for 30–35 minutes until the quiche is set and golden on top.

Video

This easy crustless quiche recipe is a fuss-free family favourite made with classic flavours like ham, spinach, and cheese. With no pastry to fuss over, it’s perfect for busy weeknights, make-ahead breakfasts, or light lunches. Naturally gluten-free and simple to adapt for baby-led weaning, it’s a comforting, flexible dish that everyone will enjoy. Just whisk, pour, bake, and serve!

Notes

Whisk the cornflour into a small amount of cream first to avoid lumps.
Use a ceramic or glass pie dish to help with even baking.
Let it cool for 10 minutes before slicing for cleaner pieces.
This quiche can be made ahead of time! It stores well in the fridge for up to 3 days and is delicious served cold or reheated.
To freeze this quiche, Let it cool completely, wrap slices tightly, and freeze. Reheat in the oven for best texture.
Cream – Adds richness; full-fat cream is best. For dairy-free, swap with a creamy plant-based alternative.
Cornflour (Cornstarch) – Helps the quiche set with a silky texture. Tapioca starch or arrowroot can be used as a substitute.
Eggs – Six large eggs form the base. Not suitable for egg allergies.
Dijon Mustard – Enhances flavour; can be omitted for a milder taste.
Ham – Use sliced or chopped ham. Swap for cooked bacon, shredded chicken, or omit for vegetarian.
Spinach – Fresh baby spinach is ideal; wilted frozen spinach (well-drained) also works.
Spring Onion – Adds mild flavour. Can substitute with sautéed brown onion or leave out for picky eaters.
Cheddar Cheese – Use your preferred shredded cheese; swap with mozzarella or a dairy-free cheese if needed.

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