Name: Crustless Ham, Leek and Gruyère Quiche
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 tablespoons unsalted butter; 2 leeks white and light green parts split in halve and sliced thin; 1/2 teaspoon Diamond kosher salt; for table salt, use half as much by volume.; ¾ cup whole milk, (separated); ¾ cup heavy cream; 1 tablespoon plus 1/2 tsp cornstarch; 1/2 teaspoon Diamond kosher salt; for table salt, use half as much by volume.; ¼ cracked black pepper; ⅛ tsp of cayenne pepper; ¼ tsp nutmeg; 5 large eggs; 1 cup shredded gruyere cheese; 1 cup diced ham

This crustless leek quiche started as a Kelsey Nixon recipe I found on Food Network years ago, and it’s been my go-to use for leftover holiday ham ever since. Over the years, I dropped the crust entirely, added a cornstarch slurry to fix the watery bottom I kept getting from the leeks, and refined it into the easiest brunch dish in my Easter and Christmas rotation. It’s the recipe my family asks for the day after every holiday ham.

A slice of crustless ham and leek quiche on a gray plate with a fork, showing the golden top and creamy Gruyère custard.

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Grease a pie plate, sauté the leeks, layer the ham and Gruyère, pour the custard, and bake. Thirty minutes of hands-off oven time, and the whole kitchen smells like Easter morning. It looks like you fussed. You didn’t.

Round it out with roasted tomato soup with basil for a quick Tuesday dinner, or maple pecan cinnamon granola and fresh fruit for brunch.

Looking for a full Mother’s Day brunch menu? See my stress-free Mother’s Day brunch menu.

Why You’ll Love This Crustless Ham and Leek Quiche

No crust, no fuss – Skip the pie dough completely. No rolling, no blind baking, no pie weights, no soggy bottom. You’ll save 45 minutes and a sink full of dishes.
Sweet, silky leeks – Slow-sautéed leeks turn melt-in-your-mouth tender and bring a gentler onion flavor than the usual yellow onion routine.
Nutty, melty Gruyère – Gruyère is the cheese this recipe deserves. It’s nuttier, sharper, and meltier than basic Swiss, and it’s what makes this quiche feel a little fancy without any extra work.
The best leftover holiday ham recipe – Got Easter ham, Christmas ham, ham steak, or even thick-cut deli ham? They all work here. This is my favorite way to put leftover ham to work.
Make-ahead friendly – Bake it the night before, refrigerate, and reheat in the morning. Perfect for Mother’s Day, Easter, or lazy Sunday brunch.
Eats well any time of day – Brunch, lunch, breakfast-for-dinner. This quiche doesn’t care what meal it is.

Ingredients for This Crustless Leek Quiche

Overhead view of crustless ham and leek quiche ingredients, eggs, whole milk, heavy cream, Gruyère, diced ham, sliced leeks, butter, cornstarch, and spices.

Heavy cream and whole milk. The combination is what gives quiche that signature creamy, custardy texture. Heavy cream alone is too rich, milk alone is too thin. Together, they hit the sweet spot. Skim milk won’t get you there. Trust me on the cream.
Eggs. Six large eggs are the structural backbone. They hold everything together as the custard sets.
Cornstarch. This is the small ingredient doing big work. A spoonful whisked into the custard helps tighten it up so the moisture from the leeks doesn’t make it soupy.
Leeks. Two medium leeks, white and light green parts only. Leeks are in the onion family, but milder and sweeter, almost buttery when sautéed slowly. If you’ve never worked with them before, see the leek prep tips below.
Gruyère cheese. Look for it in the specialty cheese section near the deli. Real Gruyère is nutty, slightly sweet, and melts like a dream. Pre-shredded won’t have the same flavor or melt as well, so grab a block and grate it yourself if you can.
Diced ham. About 1 cup of cooked diced ham. Leftover holiday ham is the dream here, but ham steak from the meat case or thick-cut deli ham both work beautifully. Avoid cubed ham lunch meat in plastic tubs if you can. The flavor falls flat.
Butter. For sautéing the leeks. Unsalted so you can control the salt level.
Salt, pepper, nutmeg, and a pinch of cayenne. Nutmeg in quiche is a classic French move, and it brings out the cream and cheese beautifully. The cayenne is just enough to wake up the flavor without making it spicy.

See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations for This Quiche Recipe

Bacon or sausage instead of ham – Cooked, crumbled bacon or browned breakfast sausage both work beautifully. Make sure whatever you use is fully cooked and drained.
Imported Swiss (Emmental) or Jarlsberg – These are the closest swaps for Gruyère. Both melt well and bring nutty depth. Domestic baby Swiss works too, just with less complexity.
Add veggies – Sautéed mushrooms, wilted spinach (squeeze out the water first), or roasted asparagus all play well with the ham and leeks. Stick to about 2 cups total of add-ins so the custard still sets properly.
Make it spicier – A small handful of chopped pickled jalapeños or a teaspoon of Dijon mustard whisked into the custard adds a nice kick.
Add fresh herbs – A tablespoon of chopped fresh chives, parsley, or thyme stirred into the custard brightens the whole dish.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How to Make Crustless Leek Quiche with Ham

Sliced leeks sautéing in butter in a black skillet until soft and silky the first step in a crustless leek quiche.

Melt butter in a large skillet over medium heat. Add the sliced leeks and a half teaspoon of salt. Cook them low and slow for 8 to 10 minutes, until they’re soft and just starting to turn golden at the edges. This is not the time to rush. Sweet, silky leeks are the whole point.

A whisk stirring cornstarch into cold milk in a Pyrex measuring cup to make the slurry for a silky quiche custard.

In a small bowl, whisk a quarter cup of the milk with the cornstarch until smooth.

Whisking eggs, cream, milk, cornstarch, and warm spices together for a crustless ham and leek quiche custard.

In a larger bowl, whisk together the cream, the remaining milk, the cornstarch slurry, eggs, salt, pepper, nutmeg, and cayenne until fully combined.

Sautéed leeks, diced ham, and shredded Gruyère layered in a glass pie dish, ready for the custard.

Grease a 9-inch pie plate generously with butter or nonstick spray. Spread the sautéed leeks evenly across the bottom. Sprinkle the diced ham evenly over the leeks, then top with the grated Gruyère.

Pouring the egg and cream custard over ham, leeks, and Gruyère in the pie dish.

Slowly pour the custard mixture over everything.

A baked crustless leek quiche in a glass pie dish, golden on top with visible ham and Gruyère.

Bake at 375°F for 40 to 45 minutes, until the center is just set and the top is golden brown. The very middle should still have the slightest jiggle. It will finish setting as it rests.

Sarah’s Tips for the Best Crustless Quiche

Clean your leeks really well. Leeks are sneaky. They look clean on the outside, but sand and grit hide between every layer. Cut off the dark green tops and the root end, slice the leek in half lengthwise, and run cool water between each layer with your fingers fanned out. You’ll be surprised what comes out. I have a full guide on how to clean and cut leeks if you’ve never worked with them before.
Sauté leeks low and slow. Rushing the leeks at high heat will brown them instead of softening them. Keep the heat at medium or medium-low and let them turn translucent and just slightly golden. That’s where the sweetness comes from.
Don’t skip the cornstarch slurry. Whisking it into a small amount of cold milk first prevents lumps. Adding cornstarch directly to the warm custard will give you a grainy texture.
Grate your own cheese. Pre-shredded cheese is coated with cellulose to prevent clumping, which also prevents it from melting smoothly. A 10-second shred from a block of Gruyère makes a real difference here.

FAQs

Leftover holiday ham is the gold standard. Spiral cut ham, baked ham, ham steak from the meat case, or thick-cut deli ham all work great. I’d skip the small cubed lunch meat ham in plastic tubs. The flavor is too mild and the texture turns rubbery in the oven.

Yes, sautéing them first is essential. Raw leeks won’t soften enough in the custard and will release water that makes the quiche soupy.

A 9-inch pie plate or 9-inch round baking dish is perfect for this recipe. A deeper dish will need extra baking time, and a shallower dish may need less.

A plated slice of crustless ham and leek quiche with a fork resting beside it.

How to Store Leftover Crustless Quiche

Refrigerator: Store leftover quiche in an airtight container in the refrigerator for up to 4 days. The flavor actually gets a little better on day two as everything settles in.

Reheating Instructions: Reheat individual slices in a 300°F oven for 10 to 15 minutes, or the whole quiche covered in foil for about 20 minutes. Avoid the microwave if you can. It tends to make the custard weep and turn rubbery.

Make-Ahead Instructions: This quiche is one of my favorite make-ahead brunch dishes. Bake it the night before, cool completely, and refrigerate. Reheat in the morning while you’re brewing coffee. You can also prep the components separately the night before (sauté the leeks, grate the cheese, dice the ham, store in separate containers) and assemble in the morning for about 20 minutes of active work.

This crustless leek quiche is my go-to for the Monday after every holiday ham, hopefully it earns a spot in your rotation too.