The echoes of Easter brunch may be fading, but the star of the show – that glorious leftover ham – still holds delicious potential. Instead of the usual sandwiches, let's transform those savory slices into a comforting and surprisingly easy Crustless Ham and Cheese Quiche. And for those who find themselves without Bisquick, fear not! We'll be using humble breadcrumbs to create that signature "impossible" texture.
This isn't your fussy, multi-step quiche. This is the kind of recipe that feels like a warm hug on a plate – simple ingredients coming together in a way that’s both elegant and deeply satisfying. It’s the perfect way to breathe new life into your holiday leftovers and create a weeknight meal that feels a little bit special without any extra fuss.
The magic of an "impossible" quiche lies in its ingenious simplicity. Instead of a traditional pastry crust, a base of cheese and a binder (traditionally Bisquick) suspends the flavorful fillings in a creamy custard. Today, we’re taking a slightly different route, using breadcrumbs to create a similar, wonderfully textured base. The breadcrumbs soak up the custard, creating a subtle chewiness that complements the salty ham and melty cheese beautifully.
Here’s what you’ll need:
- The Star: About 2-3 cups of leftover Easter ham, diced into ½-inch pieces.
- The Creamy Dream: 3 large eggs
- The Dairy Backbone: 1 cup heavy cream or milk
- The Flavor Boosters:
- 1 ½ cups shredded fontina cheese (Cheddar, Gruyere, Swiss, or a blend all work wonderfully)
- ½ cup breadcrumbs (day old bread works best)
- 1 small purple onion or ½ cup chopped shallots, sautéed until softened (adds the lovely aromatic depth)
- Fresh herbs like chives, parsley, or thyme, chopped (for a pop of freshness)
- Salt and freshly ground black pepper to taste
- The Equipment: A 9 or 10-inch pie plate, lightly greased.
Let's get cooking a crustless ham and cheese quiche
- Preheat your oven to 400°F. This ensures even cooking from the start.
- Prepare your fillings: sauté the chopped onion or shallots in a little butter over medium heat until softened, about 3-4 minutes. Set aside.
- Create the "impossible" custard: In a medium bowl, whisk together the eggs, cream or milk and baking powder until well combined.
- The breadcrumb magic: Stir the breadcrumbs into the egg mixture. Let it sit for a minute or two, allowing the breadcrumbs to absorb some of the liquid. This step is key to achieving that lovely texture.
- Add ins: onions, ham, cheese, herbs
- Pour and bake: Carefully pour the mixture into the pie plate, ensuring everything is evenly distributed. Sprinkle on the parmesan.
- Bake for 30 minutes, or until the quiche is set and lightly golden brown on top. A knife inserted into the center should come out clean.
- Rest and serve: Let the quiche cool for at least 10 minutes before slicing and serving. This allows it to set further and makes it easier to cut.
Serving Suggestions:
This crustless ham and cheese quiche is delicious on its own, but it also pairs beautifully with a simple green salad, a side of roasted or steamed asparagus, or a light fruit salad for a complete and satisfying meal. And for dessert a stunning bread pudding.
Crustless Ham and Cheese Quiche
Equipment
- 1 deep dish pie plate
Ingredients
- ½ cup diced purple onion
- 1 tablespoon butter
- 3 eggs
- 1 cup heavy cream or milk
- ½ teaspoon baking powder
- ½ cup plain breadcrumbs
- 2 cups diced leftover cooked ham
- 1 ½ cups 4 oz. shredded fontina cheese
- ½ cup chopped fresh green herbs flat leaf parsley, thyme, oregano, chives basil
- 2 tablespoons grated parmesan cheese
Instructions
- Heat oven 400°F. Lightly butter a 9-10-inch-deep dish pie plate.
- In a skillet, cook onions in butter over medium heat until softened, about 3 to 4 minutes. Set aside
- In a large bowl, whisk eggs and cream or milk and baking powder until blended.
- Stir in cooked onions, breadcrumbs, ham, shredded cheese and herbs.
- Pour into prepared pie plate. Sprinkle top evenly with parmesan cheese.
- Bake for 30 minutes or until set and lightly golden brown on top. A knife inserted into the center should come out clean.
- Let quiche cool for 5 to 10 minutes before slicing.
Absolutely! Any melting cheese works. Feel free to experiment with your favorite cheeses. Sharp cheddar, nutty Gruyere, creamy Swiss, or even a smoky Gouda would all be delicious.
Yes! Cooked bacon or crumbled sausage work wonderfully in this recipe. Adjust the seasoning accordingly.
Definitely! Sautéed mushrooms, spinach, asparagus, or broccoli florets would be great additions. Just make sure to cook them beforehand to remove excess moisture.
Yes, you can prepare the quiche and store it in the refrigerator for up to 3 days. Reheat it gently in a 300°F (150°C) oven until warmed through.
While the texture might slightly change, you can freeze baked and cooled quiche. Wrap it tightly in plastic wrap and then foil. Thaw it overnight in the refrigerator and reheat as above.
Breadcrumbs offer a readily available alternative for those who don't have Bisquick on hand. They create a similar textural element, absorbing the custard and providing a sturdy base. Plus, it's a great way to use up any stale bread you might have!
If the top is browning too fast, loosely tent the quiche with aluminum foil for the remaining baking time.
This Impossible Ham and Cheese Quiche is more than just a way to use up leftovers; it's a testament to simple, flavorful cooking. The combination of salty ham, melted cheese, and that unique breadcrumb-infused custard creates a dish that's both comforting and surprisingly elegant. So, embrace the the ease, savor the flavor, and transform your Easter ham into a weekday win!
I hope you had a wonderful day. Please comment and let me know what you think.
Gertrude Wessel says
As good if not better than the Parision one I had.
lisaKeys says
Yes! I'm glad you enjoyed it.