The very best crustless quiche (impossible quiche!)
on Jun 06, 2019, Updated Apr 06, 2022
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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.
Impossible 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
Ingredients
- 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
Instructions
- 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 (around 9.5 inches/24 cm or similar - see note below) 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!
Video
Notes
Pan size
The quiche dish I usually use is 9.5 inches (24cm) in diameter and about 1.5 inches tall. An equivalent square pan would be 8 to 9 inches wide (20-23cm) or the equivalent in a rectangular pan. If you have a rectangular pan, 12 x 6 inches or similar would work.A note on the fillings
The 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
Just tried this and it’s delicious! I ditched the ham for cherry tomatoes but otherwise stuck to it and will definitely be making it again! Out of interest what’s a portion size for calories provided? I’ve eaten a quarter and so tempted to have one more slither but know I’ve probably already had too much portion wise really but so nice xx
Hi Rhi! I’m so glad you enjoyed this! I’m particularly pleased that you feel like you want to eat the lot… hahaha! The nutrition info is for 1/8 of a quiche, so half of each quarter (over-explaining!!). Each piece is pretty low calorie really as there’s no pastry or heavy cream, so go on, have another slice!! 😉
Thanks for this, I’ve frozen into quarters and have with salad instead of a jacket to even out the calories! Going to try the feta idea too above, would you replace the grated cheese with the feta or use both??
I’d just stick with feta but it’s totally up to you. Enjoy!
Wonderful, used it for a lunch with a friend, who doesn’t like pastry. Quiche is usually one of my go-to recipes for a lunch. Never again, will I do a conventional quiche.
Thank you.
PS Different Helen!!!
Hello Helen (great name!), so happy that you enjoyed this with your friend. I always used to think that crustless quiche equalled boring but I like how this is sort of a cross between crustless and traditional. Thanks so much for the feedback!
Has anyone made this with gf flour? I used Bob’s 1to 1 and it was disappointing. It just wasn’t the right texture. I’m wondering if I overcooked it -the knife came out clean-or if anyone has had luck with a different GF flour mix?
Hi Sharon! I’ve never made this with gluten free flour so I’m interested to hear if anyone else has tried it and had different results. Maybe do try cooking for slightly less time and seeing if that makes a difference 🙂
By mustard, you mean dry right? Just double checking! Thank you!
Hi Melissa! Actually I usually use mustard from a jar. Wholegrain works well but I’ve also used Dijon. Dry would be absolutely fine too, though. Whatever you have – it’s just for the taste. Enjoy!
The most delicious quiche ever, I’ll never make a crusted one again . With thanks.
Hello Leigh and thank you so much for this review. It’s pretty surprising how nice this quiche is, isn’t it? 😉
Thankyou Sooooo much for this recipe. The basics are great and I have become a major fan, filling with basically anything I like at the time which started when looking for a way of using some leftover snags. Cut these up with a variety of veges, add the egg mixture and the magic happens. YUMMO!!!
Thanks, Terry! Love that you love it so much! I’ve made it with leftover sausages before too – definitely a favourite! A few cherry tomatoes goes well in the sossie version, I find. Thanks for the feedback!
Impossible meaning they are impossible to get wrong they are so easy! Impossible pie, impossible quiche……
Thanks for the recipe, It is a go to for us
Thank you Meg! So glad you enjoy it!
I remember making “impossibles” growing up, a decided it was time to introduce my kids to them, but, alas, I had no Bisquick. I found your version – brilliant to just use self-rising flour!! And I like that it is more wholesome than a pie crust or Bisquick, too. We whipped up a spinach & mushroom and a roasted veg. DEE-lish – even better than I remember! Thank you!!
Those versions both sound absolutely delicious Bev. It’s not the first time someone has said they like this better than the Bisquick version. Thanks so much for the feedback!
Have just taken this out of the oven ist time I have made ,turned out great,will make this again and add lots of other things! looks delicious. Added zucchini cherry tomato’s and added some parmasen cheese !
Hello Leonie. Thank you so much for the feedback. I just made this again the other day too and included zucchini. I’m so glad you enjoyed it!
I have made this a few times. It’s the perfect recipe for me. I don’t look forward to making pie crusts, and can never remember to pick them up at the store. This is a simple, delicious recipe, which you can change up, and add different veggies. I have not had any complaints yet, but many compliments. Thank you for sharing and God Bless America.
Hi Lori. Thank you so much for taking the time to leave your feedback. I really appreciate it! I hope you have a happy and healthy holiday period and New Year!