Crustless Ham and Tomato Quiche

This light and savory tart is incredibly quick to prepare, perfectly balancing the silky texture of a classic custard with savory ham and fresh, juicy tomatoes. It is an ideal option for a healthy brunch, a light lunch, or a protein-rich dinner.

Prep time: 5 minutes

Cook time: 25 minutes

Difficulty: Easy

Yields: 4 servings

Ingredients

4 large eggs, beaten

1 cup (250ml) heavy cream (or whole milk for a lighter version)

1 cup (150g) cooked ham, diced or shredded

1 cup (100g) shredded cheese (Swiss, Gruyère, or Mozzarella work best)

2 medium tomatoes, thinly sliced or diced (seeds removed to prevent sogginess)

3 tablespoons all-purpose flour (optional, for a firmer structure)

1 tablespoon fresh parsley or chives, finely chopped

Salt and freshly ground black pepper to taste

A pinch of nutmeg (optional, for depth of flavor)

Instructions

Preheat and Prepare:

Preheat your oven to 200°C (400°F). Lightly grease a 9-inch pie dish or baking pan with butter or a quick spray of cooking oil.

Prepare the Custard Base:

In a large mixing bowl, whisk together the eggs, cream (or milk), and flour until the mixture is smooth and free of lumps. Season with salt, pepper, and a pinch of nutmeg.

Assemble the Filling:

Distribute the diced ham and half of the shredded cheese evenly across the bottom of the prepared baking dish. If using diced tomatoes, scatter them over the ham now.

Pour and Topping:

Carefully pour the egg mixture over the filling. Arrange the tomato slices elegantly on top and sprinkle with the remaining cheese and fresh herbs.

Bake:

Place the dish in the center of the oven and bake for 25 minutes, or until the quiche is set and the top is beautifully golden brown.

Serve:

Allow the quiche to rest for 5 minutes before slicing. This helps the custard set perfectly. Serve warm or at room temperature alongside a crisp green salad.

Chef's Tip

To ensure the quiche remains light and airy, avoid over-beating the eggs. For an even lower-carb version, you can omit the flour entirely; the quiche will have a softer, more delicate "flan-like" consistency.