Crustless Quiche Lorraine

Got leftover Easter Ham? Make some crustless quiche lorraine! This recipe is super simple and is a great use of leftover ham and any veggie (or no veggie).

We had Easter dinner a week early with my parents so we have been experimenting with leftovers for the past week or so. My dad made a traditional quiche lorraine with a crust and I decided to make one crustless. For anyone interested in the nomenclature of quiche … quiche lorraine generally contains chopped ham while quiche that contains both ham and onions is actually quiche alsacienne. So I guess this post should really be called Crustless Quiche Alsacienne.  Whatever you decide to call it, it will taste great! Enjoy!


6 eggs
1/2 cup sour cream
1/2 cup half and half
2 slices leftover ham, chopped
1 onion, chopped
1 1/2 cups shredded cheese


1. Saute the chopped onion and ham in a little bit of olive oil. Place in the bottom of a deep dish pie pan sprayed with Pam. Add 1 cup of the shredded cheese.

2. Whisk the eggs. Add the sour cream and half and half (you can also use milk). Lightly whisk. Pour the egg mixture over the ham and cheese. Sprinkle the top with about 1/2 cup shredded cheese.

3. Cook at 375 degrees for about 45 minutes.

Notes ... **If you have any type of greens – spinach, kale, collards – saute them with the ham or just put them in the bottom of the pie pan when you add the cheese. **You can use any type of cheese you have on hand. I love swiss cheese in my quiche but I rarely have it in the fridge.

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