No Crust Ham Chili Quiche

No pie crust to fuss with, no blind baking, no soggy bottoms. This crustless quiche uses Bisquick blended with eggs, evaporated milk, and regular milk to form its own light, set base that puffs up golden in the oven.

The filling combination of chopped ham, grated cheese, green chilies, and black olives gives this a Southwestern lean that’s more interesting than your standard quiche Lorraine. The green chilies add mild heat and the olives bring a briny saltiness that plays well against the rich egg custard.

Everything goes into the blender for a quick 10-second pulse, gets poured over the filling in a pie plate, and bakes until golden brown and set. Let it rest for 10 to 15 minutes before slicing so it firms up enough to cut clean wedges.

Pro Tips

• Don’t over-blend the batter. A 10-second pulse is all you need. Over-blending develops the gluten in the Bisquick and makes the texture tough instead of tender.
• Use evaporated milk, not sweetened condensed. They look similar on the shelf but the sweetened version would ruin the savory flavor.
• Let the quiche rest after baking. Cutting into it too soon means a runny center. Those 10 to 15 minutes let the custard finish setting.
• Grease the pie plate well. Without a crust, the egg mixture sticks directly to the dish.

Variations

• Broccoli cheddar: Swap the ham and chilies for steamed broccoli florets and sharp cheddar.
• Bacon and mushroom: Use crispy bacon and sauteed mushrooms in place of ham and olives for a classic brunch combination.
• Veggie loaded: Skip the meat and fill with bell peppers, spinach, and tomatoes for a vegetarian version.