Crustless Ham and Cheese Quiche

Ready for Breakfast!

With all the holiday entertaining that I have been doing, breakfast has been far from my mind on most days. I am a firm believer of getting a hearty breakfast in each morning, so I decided to try making a large quiche that could be eaten over the next few days. The great thing about making a quiche is that you’re able to get a large helping of proteins and healthy fats in. I chose to add ham, cheese, and coconut oil as my three main ingredients to the egg mixture – I’ve always been a ham and cheese fanatic. The coconut oil in the quiche allows everyone to get in their serving of healthy fats, along with adding flavor to the entire dish.

You can adjust this recipe to add any vegetables or meats that you love; anything will work so feel free to get creative! I’ll be using organic omega-3 eggs, but will be splitting up yolks and egg whites to have a half and half mixture of both.  I’ve learned to not be afraid of eating the yolks of the eggs, just as long as I keep this in moderation. Unlike a traditional quiche, I decided to skip making the crust to cut back on calories. The prep time for this recipe took about 15 minutes and then you’re done for the next few mornings! Here’s what you’ll need:


3 tablespoons coconut oil, melted

1 onion, chopped

8 ounces cooked ham, chopped

6 eggs, separated into 3 whole eggs & 3 whites

1/3 cup reduced fat sour cream

1 cup heavy whipping cream

1 cup shredded cheddar cheese

Sea salt, to taste

Pepper, to taste


  1. Preheat oven to 350 degrees. Grease a glass baking pan with 1 tablespoon coconut oil. Set aside.
  2. Add 1 tablespoon of coconut oil to a skillet on medium-high heat and sauté onion and ham until golden brown.
  3. In a bowl, add in eggs, sour cream, and heavy whipping cream. Mix with a hand held beater until all ingredients are thoroughly smooth.
  4. Next, add in ham, onion, cheese, coconut oil, salt, and pepper, and mix with a spatula until mixture if fully combined. Transfer mixture to the glass pan and bake for 45-50 minutes.
  5. Check for the quiche to be golden brown and gently firm in the center before removing. Let cool for approximately 10 minutes and serve.

With this dish being so simple to make, I’ll be sure to keep this in my diet plan for 2015. New Year’s resolutions are always harder to keep when food isn’t prepped, making this breakfast item a sure win! For more healthy breakfast ideas, be sure to check out recipes for sweet potato muffins and pumpkin protein pancakes.


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