Keto Crustless Ham and Cheese Quiche

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For anyone doing a low-carb or gluten-free diet, this Crustless Quiche is a great way to keep the carb count down. With no heavy crust to make, this light-tasting quiche is ready in under an hour. Skipping the crust not only cuts down on carbs and calories but also saves prep time and cooking time. It is perfect for breakfast, brunch, or dinner.

Crustless Quiches are similar to frittatas. The main difference comes from the baking techniques. Frittatas typically start on the stovetop and only finish for the last few minutes in the oven, frittatas are a bit like large, round omelets. Whereas Quiches are baked in a pie pan in the oven.

To bring out the most flavor saute the onions and ham together. Most quiche add-ins should be pre-cooked and can still be warm when the rest of the ingredients are added to the pie pan.

I love it with just ham and cheese, but you may be more adventurous and want to add other ingredients. Make it your own by adding different meats or your favorite vegetables. Whatever cheese you have on hand such as cheddar, swiss, feta, goat cheese, Muenster, etc.

This ham and cheese quiche is a super easy recipe that packs in a lot of flavors with just a few ingredients!

Freezing is not recommended because the texture of the eggs and cottage cheese can change.

Keto Crustless Ham and Cheese Quiche

Course: Breakfast, Main Course
Servings: 4 people
Calories: 275kcal


  • 6 eggs
  • cup cottage cheese
  • ¾ cup shredded cheese
  • ½ cup ham, chopped
  • ½ onion, chopped
  • salt and pepper to taste


  • Preheat oven to 350°. Spray a 9" pie plate with non-stick spray.
  • Using a little non-stick spray, oil, or butter, Lightly sauté the onions until soft, about 3 minutes in a skillet over medium heat. Add the ham and heat for a couple more minutes until it is warmed. Pour into the bottom of the prepared pie plate.
  • Sprinkle shredded cheese of your choice over the top of the ham and onions.
  • In a bowl add eggs and cottage cheese. Whisk or beat together until well blended. Pour into the pie pan.
  • Bake for 35 to 40 minutes until the eggs are set.


Serving: 4servings | Calories: 275kcal | Carbohydrates: 4g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 283mg | Sodium: 806mg | Potassium: 260mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 2mg

In case you are wondering why my quiche is so yellow. I use farm-fresh eggs. Caged chickens tend to produce paler egg yolks.

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