No Crust Quiche with Potato, Rice, and Ham is a quick, satisfying meal that makes excellent use of leftovers. If you have leftover ham or rice, this savory quiche is a delicious way to transform them into a hearty lunch or dinner.
There are evenings when the fridge looks full yet nothing seems inspiring. That was my situation recently. I stood there weighing simple options—eggs and bacon felt too ordinary, potatoes and chicken had been on the menu earlier in the week, and pasta was already a frequent choice. So I mixed a little of this and a little of that and created a baked dish that felt like a unified meal: a crustless quiche with a potato base, rice, and ham.
This recipe is straightforward, comforting, and filling—almost like combining breakfast, lunch, and dinner into one pan.
I keep my recipes simple because I know many readers need meals that are quick, affordable, and family-friendly—perfect for busy parents, single cooks, or students. With more than 300 recipes in my index, I try to select ideas that are easy to prepare without sacrificing flavor or nutrition.
As a mom of three, I balance many tasks every day, and quick, comforting meals like this quiche help keep family dinners both simple and satisfying. I’m grateful to share these recipes as part of my full-time work—cooking for my family and sharing ideas with you is a real joy.
If you try this No Crust Quiche with Potato, Rice, and Ham, I’d love to see your photos — tag me on Instagram @sandraseasycooking. Thank you for your support!
No Crust Quiche with Potato, Rice, and Ham
10 minutes
35 minutes
45 minutes
Easy and simple brunch idea
Ingredients
CRUST:
- 2 medium potatoes, shredded
- 1 tbsp oil
Seasoning for potatoes:
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Filling:
- 1/2 cup cooked rice (leftover rice works great)
- 1/2 cup Canadian bacon or ham, diced
- 1/4 cup red onion, chopped (green onions or shallots work well)
Egg mixture:
- 3 eggs, beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried parsley
- 1/4 cup heavy cream (or milk/half-and-half)
- 1/4 cup shredded mozzarella
Topping:
- 1/4 to 1/2 cup shredded mozzarella
Instructions
- Preheat the oven to 400°F (200°C).
- Shred the potatoes and toss them with the potato seasonings listed above.
- Heat a skillet over medium-high with a drizzle of oil. Cook the seasoned shredded potatoes for 6–7 minutes, stirring occasionally, until they are partially cooked. Transfer to a well-greased skillet or baking pan and press lightly to form a potato crust.
- If you don’t have leftover rice, cook rice now: rinse it under cold water, add about 1/4 tsp salt, a drizzle of oil, and enough water to cover by about 1 inch. Bring to a boil, then reduce to low, cover, and cook for about 8 minutes. Remove the lid, fluff the rice, and set aside. If using leftover rice, simply add it to the dish.
- Dice the ham or any preferred protein. Chop the onion (or substitute green onions or shallots).
- Spread the rice over the potato crust, then add the diced ham and chopped onion.
- Whisk the eggs with heavy cream (or milk/half-and-half), 1/4 cup mozzarella, salt, pepper, and dried parsley. Pour this mixture evenly over the rice, ham, and onions, gently stirring so the egg coats the filling.
- Bake at 400°F for 20 minutes. Remove from the oven, sprinkle 1/4 to 1/2 cup additional shredded mozzarella over the top, and bake 10–15 minutes more until the quiche is set and the cheese is melted and golden.
- Let the quiche rest for about 10 minutes before slicing. Serve warm and enjoy!
Enjoy!
Did you make this recipe?
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