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This crustless ham, cheese, and broccoli quiche delivers all the rich, savory goodness of a classic quiche—without the hassle of pie crust.
The secret lies in a creamy egg mixture that binds tender ham, cheesy melt, and bright broccoli into a protein-packed dish that bakes up golden and satisfying in just 30 minutes.
I perfected this recipe after years of testing crustless alternatives, and it never fails to impress—whether for breakfast, brunch, or a light dinner.
The beauty of this dish is its simplicity: no flaky crust means no rolling, cutting, or pre-baking. Instead, we rely on a foolproof egg mixture enriched with cream cheese and sharp cheddar, creating a velvety texture that holds its shape while staying impossibly tender.
The broccoli gets sautéed until just crisp-tender, preserving its bright color and slight bite, while the ham adds a salty, savory depth that ties everything together.
By the time it emerges from the oven, you’ll have a quiche with a perfectly set top—no soggy centers or rubbery crusts—just creamy, cheesy layers that melt into every bite. The golden edges give way to a rich, custardy interior where the broccoli’s green pops against the golden egg mixture.
This is the kind of dish that feels restaurant-quality but comes together in one skillet with minimal effort.
Serve it warm with a crisp side salad or toasted bread to soak up every last bit of that savory goodness. The leftovers reheat beautifully, making it ideal for meal prep. Let’s get started—this quiche is about to become your new go-to recipe.
Ingredients for crustless ham cheese and broccoli quiche
Six eggs, three cups broccoli, and cheddar that melts like a dream—this quiche is all about that creamy, cheesy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature for even baking |
| Heavy Cream 🥛 | ½ cup | Full-fat for rich texture |
| Cream Cheese 🧈 | 8 oz | Room temperature, softened |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded |
| Diced Ham 🥓 | 1 ½ cups | Low-sodium preferred |
| Fresh Broccoli Florets 🥦 | 3 cups | Cut into bite-sized pieces |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening egg mixture |
| Milk 🥛 | ¼ cup | Whole milk for creaminess |
The cheddar is non-negotiable here. Kraft 2% sharp or Cabot are my go-tos—they melt perfectly without getting stringy. Grab the block and shred it yourself (pre-shredded has anti-caking agents that make it grainy). For the ham, Boar’s Head or Hormel diced ham work great, but check the sodium—low-sodium lets you control the seasoning better. Broccoli? Trader Joe’s have the freshest florets, but any bright green bunch will do. Just chop it into even pieces so it cooks uniformly. The cream cheese? Philadelphia is the gold standard—don’t even think about the powdered stuff.
No sharp cheddar? Pepper jack or Gruyère add different flavors but work in a pinch. Skip the ham? Diced turkey breast or leftover roasted chicken keeps it protein-packed. The broccoli can be swapped for cauliflower or spinach—just adjust the cooking time. Running low on heavy cream? Half-and-half plus a splash of milk gets you close. The eggs should be room temperature—cold eggs make the quiche gummy. Pro tip: whisk them with the cream cheese first so the cream cheese blends smoothly into the custard.
This quiche reheats like a dream—just pop it in the oven at 350°F for 10 minutes to melt everything perfectly. Keeps 4 days in the fridge, but honestly, it’s gone in one. Freezes beautifully for up to 3 months—portion into single servings before freezing. I always make a double batch because it disappears faster than toast in the morning. Store leftovers covered to keep that creamy top intact.
Why You'll Love This Recipe
- Here’s what sold me: the way sharp cheddar and cream cheese melt into a velvety center while the edges stay just set. That contrast? Ridiculously good. Add the salty bite of diced ham and the slight crunch of broccoli, and you’ve got a flavor combo that’s hard to resist—even when I’m in a hurry.
- No Crust, No Stress: I’ll admit it—skipping the crust was my first move when I needed a quiche that didn’t require rolling dough or waiting for it to blind-bake. Just mix the eggs, cream, and cream cheese, pour it over ham and broccoli, and bake. That’s it. No fuss, no mess, and no last-minute pie crust disasters.
- Creamy Cheese Love: Here’s what sold me: the way sharp cheddar and cream cheese melt into a velvety center while the edges stay just set. That contrast? Ridiculously good. Add the salty bite of diced ham and the slight crunch of broccoli, and you’ve got a flavor combo that’s hard to resist—even when I’m in a hurry.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Slice it up, pack it in containers, and it holds together for days. My kids grab it for school lunches, and honestly? They always finish their portions. (Yes, even on a Tuesday night when they’d rather have pizza.)
Step-by-step instructions for crustless ham, cheese, and broccoli quiche
Here's how to create a rich, savory quiche without any crust—simple steps for perfect texture every time.
Sauté the Broccoli Until Tender
In a large oven-safe skillet, melt the 2 tbsp butter over medium heat. Add the 3 cups fresh broccoli florets and sauté for 4-5 minutes, stirring occasionally, until they soften slightly but still retain a bright green color. You want them to stay crisp-tender, not mushy.
Season immediately with 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder, tossing to coat evenly. Remove the skillet from heat and set aside—this prevents overcooking while you prepare the egg mixture. The broccoli should still have a slight bite when you press it with a fork.
Prepare the Creamy Egg Mixture
In a medium bowl, whisk together the 6 whole large eggs (room temperature) and the 0.5 cup heavy cream until just combined. Add the 8 oz softened cream cheese and whisk until smooth and fully incorporated—this creates a velvety base for the quiche. The mixture should be thick but pourable.
In a separate small bowl, combine the 1.5 cups shredded sharp cheddar cheese, 1.5 cups diced ham, 2 tbsp all-purpose flour, 0.25 cup milk, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well to distribute the seasonings evenly throughout the cheese and ham mixture. This step ensures every bite has balanced flavor and texture.
Assemble the Quiche in the Skillet
Return the skillet with sautéed broccoli to medium-low heat and spread the egg mixture evenly over the broccoli, tilting the pan to coat the bottom completely. Sprinkle the cheese and ham mixture evenly over the top, pressing down gently with a spatula to help it settle.
Watch for the edges to begin setting slightly—this tells you the mixture is ready for the oven. The quiche should look smooth and inviting, with the ham and cheese peeking through the golden egg layer. If you notice any dry spots in the egg mixture, whisk in 1-2 tablespoons of milk to restore creaminess.
Bake Until Golden and Set
Transfer the skillet to a preheated 350°F oven and bake for 35-40 minutes. The quiche is done when the top is golden brown and the center no longer jiggles when you gently shake the pan. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
For the perfect finish, broil for 1-2 minutes at the very end—this creates a beautiful golden-brown crust on top. Keep a close eye on it during broiling to prevent over-browning. The quiche should be just set in the center but still custardy, with a crispy top that contrasts beautifully with the creamy filling.
Rest and Serve Warm
Remove the quiche from the oven and let it rest for 5-10 minutes before serving. This resting period allows the filling to set completely and makes it easier to slice without falling apart. The quiche should hold its shape when you run a knife around the edges.
Slice into wedges and serve immediately while still warm. Each bite should deliver a perfect balance of creamy egg custard, savory ham, sharp cheddar, and tender broccoli. For extra flavor, garnish with a sprinkle of fresh black pepper or a drizzle of hot sauce. This quiche tastes even better the next day, so it's perfect for meal prep!
Pro Tips For Making Crustless Ham Cheese And Broccoli Quiche
- Preheat Like It’s 1999: Your oven should hit 375°F before the pan goes in—no exceptions. I learned this the hard way when my first batch sat in a tepid oven and turned out dense instead of fluffy. A hot oven builds that golden top crust (even if it’s crustless) and sets the custard fast.
- Whisk the Cream Cheese: Don’t just dump the cream cheese into cold eggs—melt it first with the heavy cream over low heat until silky smooth. Then whisk it into the eggs gradually while stirring constantly. This prevents lumps that ruin the texture, and trust me, you’ll taste the difference.
- Salt the Ham Twice: Diced ham is already salty, but this quiche needs extra seasoning. Rinse the ham first to cut back on excess salt, then sprinkle it with a pinch of fresh black pepper and a dash of garlic powder before mixing it in. Your taste buds will notice the upgrade.
- Cover It Early: After 20 minutes in the oven, tent the quiche with foil—no peeking. The broccoli will steam properly, staying bright green instead of drying out, while the custard sets evenly. I used to resist this step, but it’s the thing that matters most for texture.
Perfect pairings for this crustless ham cheese and broccoli quiche
Side Salad Pairings
A crisp arugula salad with lemon vinaigrette cuts through the richness of this quiche beautifully. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, ½ tsp Dijon mustard, and a pinch of flaky sea salt.
The peppery bite balances the creamy quiche perfectly. 🥗
Bread and Toast Options
Serve warm quiche with toasted sourdough or crusty baguette slices for dipping. Brush the bread with garlic-infused olive oil and toast until golden. The crusty texture contrasts nicely with the quiche’s custardy filling. I also love using English muffins split and toasted for a heartier option.
Wine Pairings
A dry Sauvignon Blanc from New Zealand or Loire Valley shines with this quiche. The wine’s citrus notes complement the sharp cheddar and broccoli. For red lovers, a light Pinot Noir with earthy undertones pairs beautifully. Avoid heavy reds—they’ll overpower the delicate egg mixture. 🍷
Coffee and Tea
This quiche is perfect with a bold black coffee like Starbucks Dark Roast or Peet’s Major Dickason’s Blend. The bitterness cuts through the richness. For tea drinkers, a robust Earl Grey with bergamot adds a refreshing contrast.
Iced tea lovers can enjoy a Southern-style sweet tea for a classic brunch combo.
Extra Garnishes
Add fresh chopped chives or green onions for a pop of color and mild onion flavor. A sprinkle of smoked paprika adds warmth, while a drizzle of hot honey brings sweet heat. These finishing touches elevate the dish to restaurant-quality without extra effort. ✨
Breakfast Beverage Boost
For a morning meal, pair with a matcha latte or turmeric golden milk for a creamy, earthy contrast. The quiche’s savory notes harmonize with the warm spices in these drinks. If you prefer something lighter, a sparkling water with lime keeps it refreshing. 💛
Nutrition facts
Frequently asked questions
Can I make this quiche ahead of time?
This quiche actually tastes better the next day. Assemble and bake it as directed, then store it in an airtight container in the fridge for up to 4 days. Reheat individual portions in the oven at 350°F for 10-12 minutes to restore that creamy, melted cheese perfection.
What if I don't have an oven-safe skillet?
No problem! Transfer the assembled quiche to a 9-inch pie dish or round baking dish after sautéing the broccoli. Just make sure to preheat your oven to 350°F and bake for 40-45 minutes instead, since ceramic dishes may require slightly longer baking. The texture will still be perfect!
Why did my quiche come out watery?
Watery quiche usually means the egg mixture wasn't cooked long enough or the heat was too low. Make sure to bake at 350°F for the full 35-40 minutes until the center is just set (no jiggle). If it's still too wet, broil for 1-2 extra minutes at the end—just watch closely to avoid over-browning.
Can I make this vegetarian?
Yes! Swap the ham for diced mushrooms (sautéed with the broccoli) or crumbled tempeh. For extra protein, add white beans or chickpeas to the egg mixture. The cheesy, creamy texture will still shine while keeping it vegetarian-friendly.
How do I prevent the top from getting too brown?
Cover the quiche loosely with aluminum foil during the last 15 minutes of baking to slow browning. For a golden finish without over-browning, reduce the oven temperature to 325°F for the last 10 minutes of baking. This keeps the custard creamy while developing color.