This low-carb crustless ham and cheese quiche makes a fantastic breakfast or brunch. Perfect for sharing with family or for weekly meal prep.
ingredient
- 1 cup grated cheddar cheese, packed
- ¼ cup thinly sliced green onions, or chives
- 1 ½ cup diced ham steak, cut into ¼-inch pieces
- ½ cup red bell pepper, ¼-inch dice
- 5 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
Directions
- Set the oven rack in the middle position. Preheat to 350°F (177°C).
- Grease a 9-inch pie dish with baking spray or brush with olive oil.
- Evenly sprinkle half of the cheese and green onions into the dish. Top with all of the ham and red bell pepper, followed by the remaining green onion, then cheese.
- In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg. Slowly pour the egg mixture into the pie dish, allowing it to settle around the ingredients and the bottom. Use a fork to move the ingredients to help the custard settle. Sprinkle the surface with black pepper.
- Bake the quiche on top of a sheet pan in the middle of the oven until the surface is lightly golden brown, the center is just set, and the edges slightly puffy, about 30 to 35 minutes. The temperature should be about 190 to 195ºF (88 to 91ºC) in the center and about 195 to 200ºF (91 to 93ºC) on the edges.
- Cool on a wire rack for 5 to 10 minutes before serving. Slice or cool completely, cover, and refrigerate to serve the next day.
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