My husband really loved this “quiche”. I made it up as I went according to what I had in the fridge. Certainly you could substitute any ingredients you like or have on hand. Just make sure to use half-and-half or cream, or the quiche won’t be as custardy.
We ate it with a loaf of crusty Ciabatta bread and a yummy salad.
Crustless Potato and Ham Quiche Serves 6 as a main dish
2 Tbsp. butter, plus more for greasing pie plate
1 onion, thinly sliced
1 1/2 cups half and half, or a mixture of heavy cream and milk
1/2 tsp. salt
1/4 tsp. ground white pepper (black is okay, too)
2 tsp. fresh rosemary
1/2 cup ham, chopped
3 whole potatoes, boiled and peeled, cut into 1/8″ slices
1 cup shredded Swiss cheese
Preheat oven to 350 degrees.
Butter a 9″ deep dish pie plate.
Heat a skillet over medium-high heat. Add butter. Once butter starts to foam and bubble, add the sliced onion. Lower heat and sprinkle onion with a little salt. Cook the onions until they are golden–about 10 minutes. Set aside to cool.
Whisk the eggs and half-and-half together. Add the fresh rosemary and 1/2 tsp. salt and pepper.
Place half of the sliced potatoes in a layer over the bottom of the greased pie plate. Top with 1/4 cup of the ham, half of the caramelized onions and 1/2 cup of the shredded cheese. Repeat with remaining potatoes, ham, onions and cheese. Pour the eggs over the top.
Bake for about 25 to 30 minutes, or until the center is still a little loose when jiggled. (Don’t overbake!) Let the quiche set for about 10 minutes before serving.
That looks delish and I like the idea of avoiding the pie crust calories.. I would rather have a good bread that the crust. :)
Oh.. I’m so excited! I have a cooking tip.. You probably already know it but.. Egg and bean dishes used to become a noisy and smelly affair about an hour after dinner at our house.. not anymore. I learned that if you add a bit of mustard powder (to refried beans.. to quiche) .. no toots! And, it tastes pretty good too. This is a good hint if you love Mexican dishes as we do!
woman you are working up a storm in your kitchen this month! nice job. every single thing you post makes me drool and wish i could go out for lunch at cafe johnsonia
Gosh that looks good. I believe in crustless pies. I do it all the time. The filling is always the best part anyways!
I love that Lindsey! I usually don’t like the crust in the quiche anyway. Funny because I do like crust in pie… but this looks divine!
Mmmm, you know how I love crustless quiches.
Oh. Oh. Oh. Quiche. How I love quiche. I must try this no-crust recipe. Who needs crust? All I want is the lovely egg-y custard anyway! (and the evil parts like bacon… uh the veggies are yummy, too) Geez, I’m craving quiche now!
Yummy, just tried it, but changed the ham for bacon, fried the bacon just a little. Great recipe love it!. Greetings from Guatemala :).
Hi, Luis! So glad you liked it. Adding bacon was brilliant! Greeting from the US. :)