Back Pocket Quiche

While you may not need it today, tomorrow, or next week, there’s nothing more valuable in your cooking repertoire than a back pocket meal. At any given time, and with only a moment’s notice, you always have the ingredients on-hand for a back pocket meal—and it can be prepared easily and quickly.

One of my most trusted back pocket meals is my Ham and Broccoli No-Crust Quiche. It takes five minutes of prep time, 30 minutes to bake and the ponytails never seem to tire of it.

I first had a Bisquick-style chicken quiche for lunch at my friend Judy’s in Edmonton several years back. I asked her for the recipe and she said it was “on the box.” I played around with the original recipe quite a bit, replacing the Bisquick with an easy substitute—and voilà, my Ham and Cheese No-Crust Quiche was born.

If you have a really crazy weeknight—like our Wednesday night, where we have 15 minutes to get in the door and eat before my 6-year old ponytail has to leave for Sparks—you can make the quiche earlier in the week and reheat it in the microwave. (Since it only takes five minutes of prep, this isn’t hard to do.) Your ride home from work will be stress-free, knowing that you have dinner in your back pocket!

Ham and Broccoli No-Crust Quiche

  • 1 small shallot, chopped
  • 1 cup milk
  • 1 ham steak, diced (approx. 175 g.)
  • 4 eggs
  • ½ cup shredded cheese (Monterey Jack, Cheddar, Swiss or Marble—or a combination of 2 or more cheeses)
  • ¾ cup broccoli, chopped (frozen or fresh)
  • 1 cup flour
  • 1-1/2 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp canola oil (or melted butter)
  • ½ tsp thyme (dried)
  • Salt and pepper to taste.


  1. Preheat oven to 400°.
  2. Spray a 9” pie plate with cooking spray.
  3. In a large bowl, mix the chopped shallot, milk, eggs, cheese (reserve a couple tbsps for the top), broccoli, and ham with a whisk.
  4. In a small bowl, mix flour, baking powder, salt and canola oil until fully combined.
  5. Add dry ingredients to your egg mixture—and mix well with your whisk.(A magic whisk works well.)
  6. Pour mixture into pie plate. Sprinkle remaining cheese, thyme, salt and pepper on top.
  7. Bake for 30 minutes.


  • I always keep a ham steak and frozen broccoli in my freezer. The rest of the ingredients are staples that I always have in. That’s what makes this a back pocket meal for me. (It can easily be made without the shallots if you don’t have any in.)
  • If using frozen broccoli, be sure to thaw it before adding to your quiche. It thaws quickly in warm water.
  • The flour, baking powder, salt and canola oil combined can be used a substitution for one cup of Bisquick. However, it must be kept in the fridge.