Crustless Sausage Quiche with Ham: Easy Oven Recipe

Crustless sausage quiche with ham is a savory baked egg dish made with browned sausage, diced ham, cheese, and a little onion and bell pepper. It is baked in a pie dish without pastry, so the filling is the focus and the slices are easy to serve for brunch, breakfast, or a simple supper.

Ingredients

1 teaspoon (5 ml) neutral cooking oil, if needed for the sausage
12 ounces (340 g) bulk pork breakfast sausage
1/2 cup (75 g) finely diced yellow onion
1/2 cup (75 g) finely diced red or green bell pepper
1 cup (150 g) diced fully cooked ham
8 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
1/2 teaspoon (2.5 ml) dry mustard
1/4 teaspoon (1 g) freshly ground black pepper
1/8 teaspoon (about 0.5 g) fine salt, or less to taste
1 tablespoon (4 g) chopped fresh chives, optional
Cooking spray or a little softened butter, for greasing the dish

Instructions

Heat the oven to 350°F (177°C). Grease a deep 9-inch (23 cm) pie dish or similar 2-quart baking dish lightly with cooking spray or butter. Set the dish on a rimmed baking sheet if you want extra protection from any filling that bubbles over. While the oven heats, dice the onion, bell pepper, and ham, and shred the cheese if it is not already shredded.
Set a large skillet over medium heat. Add the sausage, breaking it into small crumbles with a spoon as it cooks. If the sausage is very lean and begins to stick, add the teaspoon of oil. Cook for about 8 to 10 minutes, stirring occasionally, until browned and cooked through. Ground pork sausage must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); check a larger crumble with a food thermometer. Transfer the sausage to a plate lined with paper towel and carefully pour off excess grease, leaving about a teaspoon in the skillet.
Add the onion and bell pepper to the skillet and cook for 3 to 4 minutes, stirring, until they begin to soften but still hold their shape. This quick step releases some of their moisture before baking, which helps the quiche set rather than turn watery. Take the skillet off the heat and stir in the diced ham and cooked sausage. Let the mixture cool for a few minutes so it does not start cooking the eggs when combined.
In a large bowl, whisk the eggs, milk, cream, dry mustard, black pepper, and salt until the yolks and whites are evenly blended. Fold in 1 cup (115 g) of the cheddar. Spread the sausage, ham, and vegetables evenly in the prepared dish, then pour the egg mixture over them. Gently nudge the filling with a fork so the ingredients are distributed throughout instead of forming one dense layer. Sprinkle the remaining 1/2 cup (55 g) cheese over the top.
Bake for 40 to 45 minutes, until the edges are puffed and lightly golden and the center no longer looks liquid. Check the center with a food thermometer: egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the top browns before the center reaches that temperature, loosely cover the dish with foil and continue baking, checking again after a few minutes. Avoid relying only on a browned top, since the middle can take longer to set.
Set the dish on a rack and rest the quiche for 10 minutes before cutting. The center will finish settling during this rest, making neater wedges. Sprinkle with chives if using, slice into 8 portions, and serve warm. Use a sharp knife and wipe it between cuts if you want especially clean slices.

Tips

Keep moisture in check. Vegetables release water as they cook, so dice them small and soften them briefly in the skillet before adding the custard. If using mushrooms, spinach, or zucchini in place of the pepper, cook them until their excess moisture has evaporated; otherwise the center may stay soft or watery.
Choose sausage to suit your salt preference. Breakfast sausage is often already seasoned, and ham and cheddar add more salt. The small amount in the recipe is a starting point; taste the cooked meat mixture before adding it to the eggs, then adjust the salt only if needed. Do not taste raw sausage.
Use a dish with enough depth. The egg mixture rises slightly as it bakes. A 9-inch pie dish that is about 2 inches deep or a 2-quart baking dish gives it room. If your dish is shallower, place it on a baking sheet and leave a little filling out rather than risking an overflow.
Let the filling cool slightly before adding eggs. Very hot sausage and vegetables can partially scramble the egg mixture where they touch. A few minutes of cooling is enough; they do not need to be cold. For evenly tender slices, whisk just until combined rather than beating lots of air into the eggs.

Serving Suggestions

Serve the quiche warm as the main dish for brunch, or offer smaller wedges alongside a larger spread. A crisp green salad with a tart vinaigrette balances the rich eggs, sausage, and cheese. Fresh fruit, sliced tomatoes, or a bowl of berries add a cool, bright contrast, while roasted potatoes or buttered toast make the meal more substantial. If serving it as part of a buffet, cut it into wedges just before guests arrive and keep it hot rather than leaving it at room temperature for an extended period.

For a weekday breakfast, pair a slice with fruit or plain yogurt. The quiche is filling enough to serve on its own, but a simple side is useful if you are feeding a group. Chives add a fresh onion note; chopped parsley or a few thin scallions work as a garnish too. Put hot sauce or a mild salsa on the table for anyone who wants a little extra heat, rather than adding it to the whole dish.

Variations

Swap the cheese: Monterey Jack makes a mild, creamy filling, while Swiss or Gruyère gives it a nuttier flavor. Use the same quantity and shred it yourself if possible, since finely shredded cheese melts evenly. A sharp cheese gives the most pronounced flavor without needing to increase the amount of salt.

Change the vegetables: Replace the bell pepper with 1 cup (30 g) baby spinach, wilted and squeezed dry, or 1 cup (70 g) sliced mushrooms, sautéed until browned. A small amount of chopped broccoli can also work; blanch it until just tender and drain it thoroughly first. Keep the total vegetable amount close to the recipe so the egg-to-filling balance remains reliable.

Use another cooked meat: Crumbled turkey breakfast sausage can replace the pork sausage, but cook ground turkey to 165°F (74°C), the USDA FSIS safe minimum for poultry. You can also omit the sausage and use an additional 1/2 cup (75 g) ham, though the flavor will be milder and the filling less varied. Any substitute meat should be fully cooked before it goes into the egg mixture.

Make it more herb-forward: Add 1 teaspoon (1 g) chopped fresh thyme or 1/2 teaspoon (0.5 g) dried thyme to the eggs. A small pinch of smoked paprika adds warmth, while a few drops of hot sauce give gentle heat. Start with a modest amount so the seasonings complement rather than overwhelm the ham and sausage.

Storage and Reheating

Refrigerate leftover quiche within 2 hours of baking. Cover the dish or transfer slices to an airtight container and refrigerate for 3 to 4 days. For easier reheating, store individual portions with a small piece of parchment between them. Do not leave the quiche sitting out through a long brunch; if it has been at room temperature for more than 2 hours, discard the leftovers.

Reheat a slice in a 325°F (163°C) oven for about 12 to 18 minutes, covered loosely with foil if the top is browning, or microwave it in short bursts until hot. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave is quicker but can make the eggs a little firmer, so use medium power and stop as soon as the center is hot.

To freeze, cool the quiche promptly, wrap individual slices well, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The texture may be slightly softer after freezing because eggs and vegetables release moisture, but individual slices remain convenient for a future meal.

Frequently Asked Questions

Can I make crustless sausage quiche with ham ahead?
Yes. Bake it fully, cool it, and refrigerate it within 2 hours. Reheat covered in a 325°F (163°C) oven until the center reaches 165°F (74°C). For the freshest texture, it is also practical to cook the sausage and vegetables a day ahead, refrigerate them, then assemble and bake the quiche the next day.

How can I tell when the quiche is done?
The center should look set rather than slosh when you gently move the dish, and a food thermometer inserted in the middle should read 160°F (71°C), the USDA FSIS safe minimum for egg dishes. A slight wobble can remain, but a liquid-looking center needs more time. The quiche will firm further during its 10-minute rest.

Can I use milk instead of cream?
Yes. Replace the 1/2 cup (120 ml) heavy cream with another 1/2 cup (120 ml) whole milk. The filling will be a little less rich and may set slightly softer, but it should still slice well when baked to temperature and rested. Avoid using a large amount of very low-fat milk, which can make the custard less creamy.

Why did my crustless quiche turn watery?
Common causes are vegetables that were not cooked or drained, meat with excess grease, or cutting the quiche before it has rested. Cook vegetables until their released moisture evaporates, drain the sausage, and allow the baked dish to stand for 10 minutes. Also check the center temperature rather than removing it as soon as the top looks browned.

Can I bake it in a different pan?
Yes, as long as the pan holds about 2 quarts and is oven-safe. A square baking dish may produce slightly different thickness and baking time, so begin checking near 35 minutes and continue until the center reaches 160°F (71°C). A shallower pan cooks faster; a deeper one can take longer, so the thermometer is the most dependable guide.

Can I leave out the ham or sausage?
You can leave out either one, though the dish will have a different balance of flavor and texture. If you omit the ham, add a little more cooked sausage or vegetables. For a meat-free version, replace both meats with cooked vegetables and season them well; cook off excess liquid so the custard sets properly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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