Keto eggs get repetitive fast, and this is one of the recipes I turn to when I want a change without much extra effort. Keto ham and spinach crustless quiche bakes right in individual ramekins, so there is no crust to fuss over and no crustless quiche pan trick needed.
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I make these when I want a breakfast that reheats well and does not taste like a compromise. I add sauteed spinach, ham, onion, and garlic, and I swap in Swiss cheese instead of straight Parmesan to keep the flavor leaning toward ham and spinach instead of just cheesy eggs.
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Chef Jenn’s Take on Ham and Spinach Crustless Quiche
Most crustless quiche recipes turn out watery in the middle, usually because the spinach goes in raw and releases liquid as it bakes. Straight raw spinach and a basic egg custard is an easy recipe to write, but they do not hold up once it hits the oven.
I sauté the spinach with ham, onion, and garlic first, so the liquid cooks off in the skillet instead of the ramekin. I also went heavier on cheese than a basic custard recipe would call for, and I swapped in Swiss for half the cheese instead of using straight Parmesan, since Swiss leans more into the ham and spinach flavor instead of competing with it.
The other detail worth knowing is that these bake in individual ramekins and get served directly from the dish. Trying to unmold them is more trouble than it is worth, and a soft baked egg custard does not need to look perfect to taste good.
What You’ll Love About Ham and Spinach Crustless Quiche
- Bakes right in the ramekin, so there’s no unmolding and no crust to get right.
- Reheats well the next morning, which makes this one of my go-to make-ahead breakfasts.
- The Swiss cheese swap gives it a different flavor than a plain egg bake, without adding more effort.
Ingredients
- Cream cheese – Full fat, softened to room temperature so it blends smoothly.
- Eggs – Large. Room temperature blends more evenly than cold eggs straight from the fridge.
- Heavy cream – Full fat only. Lower-fat creams thin out the custard.
- Parmesan cheese – Grated, not the shelf-stable shaker kind.
- Swiss cheese – Grated. This is the flavor swap that sets this recipe apart from a plain cheese custard.
- Baby spinach – Fresh. Sauteed before it goes in, not added raw.
- Dried onion flakes – Adds savory depth without extra chopping. Fresh minced onion works too, sauteed with the spinach.
- Garlic – Fresh, minced. Skip the jarred kind for this one.
- Ham – Diced. Leftover holiday ham or deli ham both work.
- Black pepper – To taste.
How to Make Ham and Spinach Crustless Quiche
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven and butter six ramekins or small oven-safe dishes. Set them on a baking sheet, which makes them easier to move and catches any spillover. Blend the softened cream cheese, eggs, and heavy cream until smooth. Add the Parmesan and Swiss cheese and pulse a couple more times to combine, then set the mixture aside.
In a skillet, heat the oil and wilt the spinach. Once wilted, stir in the ham, a little extra heavy cream, dried onion flakes, garlic, and pepper. Divide the egg mixture evenly among the ramekins. Top each one with a portion of the spinach and ham mixture.
Bake until the tops puff and the centers are set, checking a few minutes before the timer ends since oven behavior varies. Serve warm, straight from the ramekins.
Make It A Meal
If you like this format, my Egg Bites with Spinach & Cheese uses a similar base and is worth keeping in the breakfast rotation alongside this one. For a different take on the same ham and spinach combination, my Baked Eggs Florentine with Ham is another option.
Round out the plate with a side of Keto Breakfast Sausage if you want something more substantial than eggs alone.
Storage
Store leftover quiche cups in an airtight container in the fridge for up to 4 days. Reheat in the microwave in short bursts, or in a 300°F oven until warmed through. Freezing has not been tested on this recipe, so no freezer guidance is given here until that changes.
Frequently Asked Questions
This recipe runs about 4 net carbs per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, these reheat well, which makes them a solid make-ahead breakfast. Store them in the fridge and reheat individual servings as needed through the week.
A side salad, crisp bacon, or a slice of keto bread all work well alongside these. They’re rich enough to stand on their own too, if you’d rather keep it simple.
Yes, Gruyere or a mild cheddar both work in place of Swiss if that’s what you have on hand. The flavor will shift slightly, but the texture stays about the same.
Add Preferred SourceHam & Spinach Crustless Quiche
Ingredients
- 8 ounces cream cheese softened
- 3 each eggs
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/2 cup Swiss cheese grated
- 1 tablespoon olive oil
- 8 ounces baby spinach leaves washed
- 2 tablespoon dried onion flakes
- 1 clove garlic
- 1 cup ham diced
- 2 tablespoons heavy cream
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 375-F, and butter the insides of six ramekins or small oven-safe dishes that'll hold at least 1/2 cup. Put the ramekins on a cookie sheet to catch any spillover and to make moving them easier.
- Put the softened cream cheese, eggs, and heavy cream into a blender or food processor. Pulse until well combined. Add the Parmesan and Swiss cheeses, and pulse one or two times more to blend. Set aside for a few minutes while you prepare the rest.
- In a large skillet over medium heat, heat the oil and then wilt the spinach. When wilted, add the ham, 2 tbsp of heavy cream, dried onion flakes, and ground pepper.
- Add 1/2 cup of the egg mixture to each well-buttered dish. Top with 1/6 of the spinach mixture. Bake in a 375-F oven for about 20 minutes or until they've poofed up and are set in the middle. Serve with toasted FatHead bagels, your favorite Keto bread, or for brunch, a lovely salad.
Notes
Recipe Card Tips
- Saute the spinach and let excess liquid cook off before it goes into the ramekin. Raw or wet spinach is the main cause of a watery center.
- Check for doneness a few minutes before the timer ends. Ramekins vary in size and material, so bake time can shift a bit from batch to batch.
- Serve straight from the ramekin instead of trying to unmold. These are soft enough that unmolding risks tearing them apart.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
