Sometimes you can’t beat a homemade quiche with a baked potato and a nice fresh salad, but it always takes me longer to make a quiche than I think it will! Which is why I was very excited to ‘discover’ this amazing (magic?) crustless quiche. The Aussies call it ‘impossible quiche’! Read on to find out why, and how to make it…
All quiches are easy to make… right?
A big thumbs down for traditional homemade quiche!
Whenever I make quiche, which we all enjoy in our family (including our super picky toddler!), I find it surprisingly time consuming to make.
I also find the end result varies.
I’m sure it’s just me, but I often end up with holes in my pastry (aka half the filling dripping out onto the oven – oops. See this post. Delicious quiche, terrible photos desperately in need of an update!).
Or I undercook or overcook the filling.
Even if everything goes swimmingly and my quiche is perfect, it takes ti-iiiiii-me. Especially if I make my own pastry.
So now… I either make THESE mini quiche lorraine, because you don’t have to precook the pastry or fillings, or I make THIS crustless quiche.
Have you ever heard of impossible quiche? I’ve only ever seen recipes for it in Australia, but it’s pretty well known there, and for good reason. It’s a delicious quiche – and a little bit different!
Most crustless quiche recipes I find a bit too interchangeable with a frittata. The thing that makes this recipe different is that you add flour to the egg mixture.
The idea is that the flour sinks to the bottom of the quiche during cooking and makes a very light ‘crust’.
Quiche or souffle?
I say crust, but really I’d describe it as a sort of pancake-y layer that’s slightly heavier than the rest of the quiche. Sometimes it’s a bit more defined than other times.
I think it might depend of the type of fillings that you add to the quiche, and whether or not they are cooked.
Either way the quiche is delicious. If the flour doesn’t sink so much, I find that the eggy mixture has a slightly different texture to a regular quiche – almost like a souffle! The top of the quiche is also a bit crunchier than usual. As some of the flour stays on the top, it forms a kind of light batter topping.
This quiche reheats really well, and when you reheat it the top gets even more deliciously crunchy. Try it and see!
Erm… but what’s Impossible Quiche?
If I’m totally honest I don’t know why this is called impossible quiche. At first I thought it was because of the thin ‘crust’ that forms at the bottom, as if by magic!
But this feature of the quiche is subtle, and like I said before seems to depend on what fillings you’ve added.
So maybe it’s because the quiche is ‘impossibly’ quick to make?
Lightly cook the onions and mushrooms (or whatever fillings you want to add), then pour everything into your quiche pan and cook it for just 30 minutes.
Of course it doesn’t really matter why it’s called what it’s called. The important thing is that it’s a really delicious quiche. Recently it’s become my go-to, and I wonder if it will become yours too if you give it a go!
Why is this the best crustless quiche?
To summarize, I think this is the very best crustless quiche because…
- It’s REALLY quick and easy to make, but it ISN’T just another frittata!
- It seems really cheesy, even though there isn’t that much cheese in it – almost like a souffle.
- This particular quiche is made with ham (so no pre-cooking!), mushrooms, and the most amazing caramelized onions.
- If you’re lucky there’s a kind of magic thin crust on the bottom of your quiche.
- Sometimes, when I’m feeling especially lazy or short on time, I don’t pre-cook any of the veggies. I just add finely chopped onions, peppers and chopped cherry tomatoes (as well as ham and cheese, of course!). Surprisingly I seem to end up with the best ‘magic crust’ on the bottom of the quiche when I do this.
- You use milk to make this quiche, not cream. So it’s a little lighter than a regular quiche – but no less delicious!
- This crustless quiche reheats really well. If anything it’s more delicious when reheated!
So next time you’re craving a quiche, I challenge you to ditch your regular recipe (or store-bought go-to!) and give this crustless quiche a chance.
What to serve with a crustless quiche
Our favourite way to eat quiche is with a baked potato and salad. Don’t forget the coleslaw – trust me, it’s the icing on the cake 😉
Another easy quiche recipe for you!
If you’re loving the easy quiche vibe in the post, but would rather keep the crust…
- try these easy mini quiche lorraine! They do have pastry, but you don’t need to pre-cook it. In fact you don’t pre-cook anything. The quiches are super super quick and easy, contain only 6 ingredients, and are perfect for freezing and/or taking along to parties!
The very best crustless quiche (Impossible Quiche!)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 1 onion sliced thinly
- 1 tablespoon butter for cooking
- 5 ounces mushrooms (around 4 medium mushrooms)
- 3½ ounces ham chopped
- 1 cup grated cheese (strong cheddar cheeses or similar work well)
- ½ cup self-raising flour
- 1½ cups milk
- 4 eggs lightly whisked
- 2 teaspoons mustard (I usually use wholegrain, but any mustard works)
- salt & pepper to taste
- Preheat the oven to 390F / 200C.
- Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.1 tablespoon butter, 1 onion
- Add the mushrooms to the onions in the pan and cook for a further couple of minutes.5 ounces mushrooms
- Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.3½ ounces ham, 1 cup grated cheese
- Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.½ cup self-raising flour, 1½ cups milk, 4 eggs, 2 teaspoons mustard, salt & pepper
- Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!
A note on the fillingsThe amount/type of fillings in this recipe are just a guideline. You could easily make a more traditional quiche lorraine with just bacon, onions and cheese if you prefer. To make this quiche even quicker and easier, don’t pre-cook a single thing! I’ve made it with just finely chopped raw onion and peppers, halved cherry tomatoes, and lots of cheese! Interestingly, this made for the best ‘magic crust’ on the bottom. Or add things like: leftover cooked roasted vegetables (I often add these)
asparagus (no need to pre-cook)
chopped spinach (blanched and squeezed) & cubes of feta cheese
It’s called impossible quiche because it’s impossible to get wrong 😊
Love this!! Hahaha. Glad you like it, Mel 🙂
Prudence Welch says
I’m defiantly cooking this quichefor dinner tonight! Can I opt out the ham for bacon, and add cream instead of milk? Would I have to adjust the time in the oven for the changes?
Hello Prudence! You can absolutely make those switches and keep the cooking time the same. I’d go for half and half cream and milk if you can. Also you might find there won’t be as much of a ‘crust’ on the bottom as with milk as the filling will be more dense. It will probably be more ‘souffle’ like which will be just as delicious. I hope you enjoy it!
Mary Harty says
The old fashioned method of sticking a silver (stainless) table knife into a quiche to check for doneness would still work here. The quiche is done when the knife comes out mostly clean, (except some cheese may stick to it.) Great recipe! We will have it more often now.
Thank you, Mary! You’re right – that would work well! I’m so glad you like the recipe and will make it again. 🙂
I have to tell you Helen that your recipe for the Crustless Quiche is the best we have ever had. Thank you so much. It has won a permanent place in my recipe rolodex, which is a very coveted spot. I cook so many recipes for the love of trying new ones that it is rare when one become a permanent and repeatable recipe. This has become one of those. Fabulous, fabulous recipe.
Hello Karen! Aw, what a huuuge compliment. Thank you so much! I love hearing that you added it to your rolodex. I had to ask my husband what that is but it sounds so cool! You’re right that it’s hard to find a recipe you like enough to make again and again, so thank you so much for the great feedback on this 🙂
second time of making this and it’s better than the first. It’s brilliant easy and tasty – 5*
Thanks for the feedback, Kate! It’s always the biggest compliment when a recipe is made more than once! 🙂
Your crustless quiche tastes amazing! I make it for my family alot! We always make it gluten free and you definitely can’t tell the difference! Thankyou!
From Jess (New Zealand)
Hello Jessica! Thank you so much for this encouraging feedback. It’s also very helpful to hear that you find it works just as well with gluten free flour. 🙂
Can you tell me what type of gluten free flour you use?
Patti Sedita says
Has anyone tried this with almond flour?
I haven’t Patti but if you have a quick look through the comments you may find someone who has. I’d be very interested to hear how it turned out if you do try it!
I can remember my Mum (Aussie here) making Impossible Pie when I was a child. It was a sweet dish that would traditionally have had a pastry crust but was made using this same method, with eggs and coconut and I can’t remember what else, so that it formed it’s own crust.
So, perhaps the name Impossible Quiche stems from that? it was quite an old recipe when I learned of it in the 80’s.
Hi Tiffany! Thank you so much for this! I would actually really love to try this recipe. It’s been on my radar for a while so aiming to get around to it soon. Sounds absolutely delicious! 🙂
Excellent recipe. I do add more grated cheese and there is never any left to freeze😋
You can’t go wrong with more cheese. Thanks so much for the feedback, Julie. I’m so happy you like it!
Hi Helen I’m wanting to make a Big commercial dish of the crustless quiche..How many eggs and self-raising flour would I have to use?
Hello Rae! I think that would work really well. I’ve never made a bigger one before but I would multiply the recipe according to the number of people you want to feed to get the rough amount of eggs etc. to use. As for time, I’d check it after the time stated in the recipe, then take it from there. The quiche is ready when the top is just set but still a little wobbly for the best results. Sorry I can’t be more specific but I hope that helps. Good luck!
Karen Herbst says
This recipe is awesome!! It is utterly delicious even my fussy 6 year old devoured her piece. I normally have quiche leftover for lunch the next day but not yesterday! Im really sad its gone I will just have to make some more. Thanks so much!
So happy you liked it, Karen! When your fussy eater likes it you must be onto a winner. Thanks for the feedback and I hope this becomes a family favourite you’ll make time and time again! 🙂
OMG! I just made this & it’s the best quiche I’ve ever tasted. I love it! Never again will I be buying the store made ones. This is so easy & tasty. Next time I might add some corn to it for that little crunch. Thank you 😊
Thanks for the great feedback, Carolyn! I think corn would be a great addition too! 🙂
Easily, the best crustless quiche I have made.
So glad you enjoyed it so much, Kay! Thanks for the great feedback 🙂
I added 4more eggs and I think it could use a couple more as it was a bit doughy but nice, thank you for giving me the base – I use to make this 36 years ago, so nice to rekindle
Thank you for the feedback, Mia! I love recipes like this that have been tried and tested over many years. I also think they’re the best recipes to play around with and make your own. Best wishes, Helen.
Has anyone made this with chicken instead of ham? Can I use cooked roast chicken or should I use uncooked chicken?
Hi Chantelle! You can definitely use chicken instead of ham. I’d use cooked!
This is lovely Helen and so easy to make, my kids love it.
So happy to hear this, Lee. Thank you for letting me know – it means a lot! 🙂
JEANNE SULLIVAN says
I used potatoes instead of mushrooms, which I don’t like it was delicious! Thank you for the excellent recipe.
Thank you so much, Jeanne – potatoes are a great idea, especially as there’s no crust 🙂
Wish I’d seen about the potato before i made it (currently in the oven). Will keep in mind for next time. Thanks 😊
Don’t worry, Kylie. This is the sort of recipe you can make again and again and make it a little different each time. Throw in potato next time! I hope you enjoyed it and will make again. 🙂
I love quiches, but crustless ones. Crust is always so thick. I am making this for dinner 🥣🥗 tonight with a mixed salad 🥗🥗
Thank you from South Africa.
Hello Pauline. Lovely to hear from you over there! Hope everything is going well. Thanks so much for the feedback on the recipe. I hope you enjoyed it as much as you were expecting to! 🙂
Love, love, love this quiche. I am no cook but this was easy to make and tasted delicious.
Ah so pleased to hear this, Gill. I hope you make it and enjoy it many more times! 🙂
Would love to know how to adjust cooking time for individual quiche pans
Hello Denise! How big are your individual quiche pans? I’d say try 15 to 20 minutes and go from there. As for the larger quiche, you want the centre to be ‘just’ cooked. Good luck!
Just made this. I normally make my crustless quiche without flour. Delicious
Ahhh… so happy you enjoyed it, Cath! I guess it ends up like a hybrid crustless quiche/quiche with crust. Best of both worlds! 🙂
Nicky Pearsall says
This was super easy and delicious 🙂
Hello Nicky! That’s so good to hear! Thank you so much for the feedback! If you have another moment would you mind leaving a star rating (just next to where the comments are). 🙂