This Crustless Ham and Zucchini Quiche is a great way to use up leftover ham and easily feed a crowd for breakfast or brunch! It makes a TON, and it’s easy to make in advance since it’s best served at room temperature.
Crustless quiche is my favorite way to make quiche, for the obvious reason that you don’t have to deal with a crust. I’ve used this technique with broccoli, bacon, and cheddar quiche, as well as spinach, tomato, and feta quiche, and it always comes out PERFECT.
Here’s the trick: flour and baking soda are mixed directly into the quiche mixture. You can use whole wheat or white flour- either will work.
The result is a fluffy, never dry quiche that holds its shape well and makes a TON.
I’ve made a classic quiche with zucchini before, where I sliced the squash. It came out beautiful, but I chose to grate the zucchini this time for two reasons.
First, it’s important to get as much liquid out of the zucchini as possible so the quiche is firm enough to stay together and doesn’t fall apart. To do this, just put the grated zucchini in a clean kitchen towel and squeeze/ring out as much of the water as you can. You can also add a pinch of salt to help draw out the liquid if you want. This same technique is helpful when making zucchini fritters.
Second, I wanted the zucchini to have an almost undetectable texture so my toddler would eat it. And eat it, she did! She’s not a picky eater, and for that I’m thankful, but lately she’s been a bit iffy on large chunks of veggies. I find if I chop them up finely or if they are undetectable, she will eat more of them.
This is an extremely kid-friendly recipe. And one of the best parts is that the leftovers stay good for a few days in the fridge. It was super easy to grab a slice and reheat it for a quick breakfast for my daughter for the week!
You can use any ham for this- I had some in my freezer from way back when I made split pea soup (and I STILL have more… what to do with it? Any suggestions?). I do recommend buying a thick slice at the store rather than thin, deli-style ham, so it will be chunkier in the quiche.
Just ask your deli person to slice it really thick, or grab a packaged ham steak from the meat aisle of your grocery store.
Here’s the printable recipe for this crustless ham and zucchini quiche!
Crustless Ham and Zucchini Quiche
- Preheat oven to 350 degrees F and grease a quiche, pie, or casserole dish.
- Add a pinch of salt to the grated zucchini and let sit for a few minutes. Then, squeeze as much water out of it as possible by wringing it in a clean kitchen towel or paper towel.
- In a large bowl, whisk together the 4 eggs, milk (2 cups), flour (3/4 cup), and baking powder (1 teaspoon) until well combined.
- Stir in the remaining ingredients, including a little bit of salt and pepper (but not too much, since the ham and cheese are already salty).
- Pour batter into prepared baking dish and use a spatula or wooden spoon to distribute the batter evenly in the pan.
- Place the quiche on top of a foil-lined baking sheet, in case it spills over (it will be very full) and to make it easier to remove from the oven.
- Bake at 350 degrees F for 45 minutes, or until the top is golden brown and quiche is fully cooked through (if you shake it a little, it shouldn't jiggle).
- Allow to cool for at least 10 minutes before cutting into it. Can be served warm or at room temperature.
- As an alternative to flour + baking powder, you can use 3/4 cup of a Bisquick or similar baking mix.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.