Crustless Ham & Broccoli Quiche

Leftover Holiday Ham?

This gluten-free, low carb Ham & Broccoli Quiche is great any time of the year, but it’s also a great way to use that leftover holiday ham. 

Adding a crust is always optional.

Pepé is French and somehow he thinks every quiche requires a crust.

Pastry dough being rolled out with a wooden rolling pin on a granite countertop.

If you want to add a crust, just follow this link for instructions on how to make your own crust, and how to cook it first before adding your other ingredients. A store bought crust is always an option as well. 

Swimsuit season is around the corner, so we’re gonna skip the crust today — let’s get started on our low carb ham & broccoli quiche.  

Preheat oven to 425°F/220°C/Gas Mark 7. Line small baking sheet with parchment or a silicone mat. 

Chop broccoli and onion and place on backing sheet. Drizzle with a little olive oil, toss to coat, season with salt and pepper and bake for about 20 minutes or until slightly browned and tender, but not cooked all the way through. 

Alternately, you could sauté the onions and microwave the broccoli, but the roasting gives them a little more depth of flavor. It’s your quiche, so you decide.

Chopped red onion and broccoli tops on a baking sheet.
Roasted red onions and broccoli tops on a baking sheet.

Lower heat to 375°F/190°C/Gas Mark 5.

Whisk together the eggs, cream, dijon mustard, salt and white pepper. I also toss in any of the little green bits left on the cutting board from chopping the broccoli, but that’s purely optional.

Grease or spray tart pan, pie pan or casserole dish with oil to keep quiche from sticking. 

Layer the broccoli and onions in the pan. 

Layer the chopped ham on top, then pour the egg mixture over that.

Beaten egg mixture being poured over ham and broccoli in a white tart pan.
Egg mixture covers ham, broccoli and onions in a white tart pan.

Place the shredded cheese of choice on top for the final layer and bake at 375°F/190°C/Gas Mark 5 for 35-40 minutes or until puffed, set, slightly browned and the center doesn’t jiggle.

Cheese layer has been added to the ham, broccoli and onions in a white tart pan.
Quiche is puffed up and slightly browned.

Check by inserting a knife into the center. Eggs should not be wet. 

Serve with a small salad or as I did here – Raw sliced tomatoes seasoned with just salt & pepper, and garnished with watercress and violets. (or any other greens and edible flowers)

Wedge of ham & broccoli quiche and cherry tomatoes on a white plate garnished with green watercress and purple violets. There's a nutcracker in the foreground who looks like a chef.

Bring on the mimosas!

Wedge of ham & broccoli quiche and cherry tomatoes on a white plate garnished with green watercress and purple violets. There's a nutcracker in the foreground who looks like a chef.

Crustless Ham & Broccoli Quiche

Stacey Mincoff
This gluten-free, low carb Ham & Broccoli Quiche is great any time of the year, but it’s also a great way to use that leftover holiday ham.
Total Time 1 hr 10 mins
Course Breakfast, Brunch
Cuisine French
Servings 6 Servings
Calories 351 kcal

Ingredients
 
 

  • 6 Ounces Ham
  • 2 1/2 Cups Broccoli
  • 1/2 Cup Red Onion
  • 8 Extra Large Eggs
  • 3/4 Cup Heavy Cream
  • 1 Tablespoon Dijon Mustard
  • 1/4 Teaspoon White Pepper
  • 4 Ounces Cheese mexican blend, cheddar, swiss, etc.
  • Salt to taste

Instructions
 

  • Preheat oven to 425°F/220°C/Gas Mark 7. Line small baking sheet with parchment or a silicone mat.
  • Chop broccoli and onion and place on backing sheet. Drizzle with a little olive oil, toss to coat, season with salt and pepper and bake for about 20 minutes or until slightly browned and tender, but not cooked all the way through.
  • Lower heat to 375°F/190°C/Gas Mark 5.
  • Whisk together the eggs, cream, dijon mustard, salt and white pepper. I also toss in any of the little green bits left on the cutting board from chopping the broccoli, but that purely optional.
  • Grease or spray tart pan, pie pan or casserole dish with oil to keep quiche from sticking.
  • Layer the broccoli and onions in the pan.
  • Layer the chopped ham on top, then pour the egg mixture over that.
  • Place the shredded cheese of choice on top for the final layer and bake at 375°F/190°C/Gas Mark 5 for 35-40 minutes or until puffed, set, slightly browned and the center doesn’t jiggle. Check by inserting a knife into the center. Eggs should not be wet.

Nutrition

Calories: 351kcalCarbohydrates: 6gProtein: 20gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 288mgSodium: 592mgPotassium: 348mgFiber: 1gSugar: 2gVitamin A: 1182IUVitamin C: 35mgCalcium: 211mgIron: 2mg
Keyword Breakfast,, Brunch, cheesy quiche, Gluten Free, Keto, Leftover Ham
Tried this recipe?Let us know how it was!

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