Fresh Herb and Ham Crustless Quiches

These Fresh Herb and Ham Crustless Quiches are great for breakfast, brunch, lunch or casual dinners. They're easy to make and come together quickly but taste like a labor of love! I love that you can prepare them ahead then bake just before serving!

I've been testing this Fresh Herb and Ham Crustless Quiches recipe for the past week and we've been enjoying these delicious tarts for breakfast with fresh fruit, for quick, easy lunches and also in the evenings for dinner, paired with a simple green salad.

I love that there's minimal effort in putting them together. Other than sautéing a chopped onion with a clove of garlic, all that's involved is combining all the ingredients in a large bowl, giving everything a good stir and then transferring the mixture to small greased ramekins.

Mix and match

Another thing that's wonderful about these Fresh Herb and Ham Crustless Quiches is that you can switch up the ingredients. I use cheddar and Parmesan cheeses for this recipe but have also tried Swiss, which was delicious. Gouda, Fontina, Monterey Jack  and Gruyere would also be great choices.

You can also change the fresh herbs. I generally use fresh rosemary and basil but thyme, oregano or dill would also be delicious.

And you could sub bacon or breakfast sausage for the ham but... you might need to change the name! All in all, it's a very flexible, adaptable recipe!

Individual or classic quiche size

I have made this recipe in 6 individual quiches and also in a classic quiche pan. Both ways work well. The smaller quiches will take less time.

What to serve with these Fresh Herb and Ham Quiches

As I mentioned above, there are so many ways to serve these delightful little savory egg dishes:

• Serve it for breakfast with fresh fruit and our Ridiculously Easy Buttermilk Biscuits.
• For a delicious brunch, serve this quiche with these Lemon Blueberry Scones or these Ridiculously Easy Cinnamon Raisin Biscuits.
• Serve the quiche for lunch with our Ridiculously Easy Focaccia and this Arugula Orange Salad with Lemon Ginger Dressing.
• For a casual French-inspired dinner, serve this quiche with this classic French Bistro Salad and a loaf of hot crusty Brioche Bread.

I hope you enjoy these Fresh Herb and Ham Quiches as much as we have! Bon Appétit!

P.S. We're having a dinner party tonight to celebrate a friend's birthday. Early this morning, Scott texted me this wonderful little quote to think about today, while I prepare for the evening. I thought I'd share it with you for those days when you're preparing a meal for others. It puts the work in the right perspective!

"Let the comforting qualities of the dishes
we prepare, become catalysts for
a rich fellowship, 
a warm consolation,
and a fruitful increase of holy affections."
Doug McKelvey - Every Moment Holy

Café Tips for making these Fresh Herb and Ham Quiches

• Feel free to use individual shallow ramekins (1 cup each) or a classic quiche pan (6-7 cups) for this recipe. My ramekins hold 1 cup and the yield is 6 hearty servings. If you use a smaller ramekin like these 6-ounce baking dishes, the recipe will make 8 servings.
• These Fresh Herb and Ham Quiches reheat really nicely. I use 20% power in the microwave for 3-5 minutes, until heated through. They would make a delicious work or school lunch!
• Be sure to grease your pan well before adding the egg mixture. I use Pam non-stick cooking spray.
• This recipe calls for 8 ounces of diced smokey ham. If I don't have leftover ham, I purchase 8 ounces at the deli, asking them to slice it about a quarter inch thick.
• If I don't have leftover ham I really like Boar's Head Applewood Uncured Ham, available at larger grocery stores that carry Boar's Head
• Instead of milk or cream as many quiche recipes call for, this Fresh Herb and Ham Quiches recipe calls for cottage cheese. This adds lots of great protein and melts into the egg mixture. I recommend 4% (whole milk) cottage cheese to prevent the quiches from being watery.
• This recipe calls for thawed frozen hash browns. You can also use the Simply Potatoes which are shredded potatoes and can be found in the dairy section of most larger grocery stores. This saves the step of thawing the potatoes.
• A lot of readers have asked how I shape my Kiwi. Super simple! I slice the kiwi fairly thick then use a small scalloped cutter to cut the "flowers". I discard the skins and extra fruit. It adds a fun beautiful presentation to a fruit bowl or platter.

Thought for the  day:

 In Him, we have redemption through His blood,
the forgiveness of sins,
in accordance with the riches of God's grace
that He lavished on us.
Ephesians 1:7-8

What we're listening to for inspiration:

Thank You, Jesus

If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations, and ideas for variations.

Scroll Down for the Recipe - or Save It to Your Inbox

We'll email you the recipe so it's easy to save, print, or share.

SUBMIT

Fresh Herb and Ham Crustless Quiche(s)

Chris Scheuer

These Fresh Herb and Ham Crustless Quiches are great for breakfast, brunch, lunch or casual dinners. They're easy to make and come together quickly but taste like a labor of love! I love that you can prepare them ahead then bake just before serving!

5 from 1 vote

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 8

Calories 349

PRINT PIN COMMENTS

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

.5x1x2x

• 1 tablespoon butter, I use salted
• 1 medium onion, finely chopped
• 1 medium garlic clove, finely minced
• 1½ cups frozen shredded hash brown potatoes, thawed
• ½ pound smoky ham, diced small
• 8 large eggs
• 6 ounces shredded cheddar cheese, (1¼ cups)
• 1 cup 4% cottage cheese
• ¾ cup Parmesan cheese
• 2 tablespoons finely chopped sun-dried tomatoes, the kind in oil, well-drained.
• 1 tablespoons finely chopped fresh rosemary
• 1 cup loosely packed fresh basil leaves, roughly chopped if the leaves are large
• fresh basil leaves and chopped rosemary, for garnish

Instructions

 

1. Preheat the oven to 350˚F. Spray 6 1-cup ramekins or one regular size quiche pan 6-7 cups with non stick baking spray. Set aside.
2. Heat a medium-size sauté pan over medium heat. Add the butter and swirl the pan until melted. Add the onion and stir, then cook until soft and translucent, 4-6 minutes. Add the garlic and stir. Cook for 1 more minute.
3. Place the thawed hash browns on a cutting board and run a large, sharp knife through them several times in different defections to roughly chop the long shreds.
4. In a large bowl, whisk the eggs until well combined. Add the chopped hash browns and the remaining ingredients and stir well. Add the cooked onions and stir one more time.
5. Transfer the mixture to the prepared pan(s. If using the individual ramekins, set the on a sheet pan.
6. Bake for 25-30 minutes for the smaller ramekins or 30-40 minutes for the single quiche pan or until the center of the quiche(s) is no longer wobbly.
7. Let the quiche(s) sit for 10 minutes to set before serving. Garnish with more fresh herbs if desired .

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

This recipe will yield 6-8 servings. Recipe nutritional info is based on 8 servings. 

Nutrition

Calories: 349kcalCarbohydrates: 11gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 239mgSodium: 810mgPotassium: 396mgFiber: 1gSugar: 2gVitamin A: 692IUVitamin C: 8mgCalcium: 324mgIron: 2mg

We love seeing what you made!Tag @thecafesucrefarine on Instagram for a chance to be featured.

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American, French-American