Ham and Cheese Quiche (Crustless)

hamcheesequichecrustless Tastes like Quiche Lorraine, minus the carbs. Excellent breakfast or brunch that keeps for days.

5 large eggs (2 oz each / ~50-55 g)
1 cup heavy cream
¼ tsp. sea salt
½ tsp. black pepper, freshly ground
3.5 oz ham, diced (100 g)
1 cup cheese, freshly shredded
1 green onion, sliced

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9" (22.5 cm) pie dish.

Whisk the eggs, cream, salt and pepper.

Scatter ¾ of the ham, cheese and green onion in the bottom of the pie pan.

Pour in egg mixture. Top with remaining ham, cheese and green onion.

Bake in a preheated oven for 35 minutes until golden on top and the centre barely wiggles. Don't overcook, it will lose its custardy-ness.

Remove from oven, rest 5 minutes and watch it deflate.

Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos then pan fry to crisp.

Makes 6 servings.

Cook's Notes:

Cream vs milk: cream will yield a more luxurious custardy texture like traditional quiche (such as this Quiche Lorraine). Milk will give it a texture like frittata. Both delicious.
Milk: If using milk however, to halve the quantity because eggs can’t hold as much milk as it can cream (the quiche won’t set properly if you use 1 cup milk).
Cream: Low fat cream works fine (use same quantity as full fat cream).
Salt: You don’t need much, ham and cheese are salty.
Cheese: Mozzarella doesn’t have much salt in it so if you only have mozzarella, add a pinch of extra salt into the egg mixture.
Baking Pans: Pie pans come in all sorts of sizes, I like using a 9″ (22.5 cm) standard pie tin because it bakes well in this – larger ones tend to sag more in the centre and cook less evenly. If using a larger pie tin, scale the recipe up slightly.
Muffin Tins: This recipe will probably fill 10 muffin holes. Bake for 20 minutes at the same temperature.
Storage: Keeps 5 days in the fridge, freezer 3 months (cool, wrap, airtight container). Thaw then reheat covered in the oven at 350°F (180°C/160°C fan, Gas Mark 4) for 10 minutes (for full quiche, a single slice will be less).