This is a fantastic low carb remake on a classic recipe! With quiche, you can change up the fillings and create a whole new breakfast! This is great not just for breakfast, but can also be served with a salad for a wonderful lunch or dinner option! I like to prep mine the night before, minus the liquid ingredients, which I will add in right before it hits the oven. Less change of me spilling it through the fridge while taking it out – yes, I have done that!

Loaded with garden veggies, this quiche is filling and very satisfying! Adding milk to your egg mixture helps make it nice a fluffy quiche versus one that is heavy and dense.


Crustless Ham and Veggie Quiche

  • Author: Shelly Heinrichs


1/2 cup cooked ham diced
1 cup mushrooms, sliced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup baby spinach, shredded
1 cup cheddar cheese shredded
8 large eggs
1/2 cup whole milk (or cream)
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1 TBSP fresh garlic, minced (or 1/2 TBSP garlic powder – not garlic salt)
salt and pepper to taste
chives for garnish if desired


Grease a 9″ or 9.5″ glass pie dish and preheat oven to 375°F, making sure the rack is in the middle of the oven.

Combine ham, mushrooms, green pepper, onions, spinach and cheddar cheese in a medium sized bowl and then pour into the greased pie plate.

Whisk eggs, cream and seasonings until well blended and then pour over your ham and veggie mixture in the pie dish.

Cover a rimmed baking sheet with foil and place your pie plate onto the baking sheet and place onto the middle of the rack in the preheated oven. Bake uncovered for approximately 60 minutes. To test doneness, insert a knife into the center and it should come out “clean”.