The Very Best Crustless Quiche (Impossible Quiche!)


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This crustless quiche is ‘magic’! Otherwise known as ‘Impossible Quiche’, added flour ‘makes its own crust’ (kind of) during cooking. It’s fluffy and cheesy like a soufflé, and so tasty, even though it’s made with just a few simple ingredients. With no pesky crust, you’ll need just 15 minutes of prep and 30 minutes of cook time to make it.

Read on to find out why this is the very best crustless quiche recipe, and how to make it…

Someone lifting a piece of crustless quiche from a white quiche dish, on top of a striped tea towel.

I love a classic quiche lorraine with a buttery crust as much as anyone, and think it’s sometimes worth the extra effort. But for me it can be surprisingly time consuming to make as I find myself patching up holes in the pastry, and other pastry mishaps!

Which is why on busy weeknights, it’s this incredible crustless quiche recipe (otherwise known as impossible quiche) that I find myself turning to again and again.

I’ve hopefully included below everything you need to know to make the recipe perfectly first time, including some of the many tips in reviews received from readers who’ve tried this recipe over the years.

Crust lovers, I promise you, you won’t miss the crust!

What’s impossible quiche?

Impossible quiche is a delicious crustless quiche recipe. It’s especially popular in Australia (but works well anywhere!). The main difference to a regular crustless quiche or a frittata is that you add around half a cup of flour to the egg mixture. The idea is that the flour sinks to the bottom during cooking, making a very light ‘crust’. In other words, it’s a self-crusting quiche!

Why you’ll love it

I’ll try to be concise with the list below because I could literally rave about this recipe all day long!

  • Makes its own pastry! I say pastry, but really I’d describe it as a sort of pancake-like layer that’s slightly heavier than the rest of the quiche. Sometimes it’s a bit more defined than other times (but always delicious!).
  • Great texture. The added self-raising/self-rising flour (or flour + baking powder) works miracles in the recipe. It fluffs up like a soufflé, as well as creating the light ‘crust’ as the quiche cooks. The top of the quiche is also crunchier and more golden than a regular quiche.
  • Quick and easy. Some say this is called Impossible Quiche because it’s virtually impossible to mess it up! Also, it’ll take you about 30 minutes less to make than a regular homemade quiche with a crust.
  • So tasty! This is made with ham (so no pre-cooking), mushrooms, and delicious caramelized onions. It also tastes beautifully cheesy, although it doesn’t have a ton of cheese in it.
  • Economical. This recipe is a very versatile pantry dinner, meaning you can use whatever you already have in your fridge. It’s also made with milk not cream, and uses less eggs than many other crustless quiche recipes.
  • Reheats really well. If anything it’s more delicious when reheated (my favorite way is in my air fryer!).

5 * reviews (Scroll to below the printable recipe to browse hundreds more)

“So easy and tasty, this is now my go to recipe. My friends order it whenever we have a get together. So love not having to worry about making pastry.” Barbara

“My husband is not a quiche man but I made this at the weekend and we both thought it was out of this world, we could eat it every day! I have already given the recipe to a friend who has also made it and loved it. Just divine!!” (Di)

“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.” (Karen)

A whole crustless quiche (impossible quiche) with a piece out of it in a round baking dish with a blue striped tea towel

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

All the ingredients needed to make a crustless quiche or impossible quiche labelled in bowls including eggs, self raising flour, butter, onions, mushrooms, cheese, milk, mustard and salt and pepper.

Butter: Starting off this recipe by lightly caramelizing a chopped onion in a little pure butter adds an extra sweet and delicious punch of flavor. Can you use olive oil instead? Sure, if you prefer!

An onion: I have used both a brown onion and a red onion for this recipe. I like to slice them thinly, or feel free to chop them finely instead if you prefer.

Mushrooms: For extra flavor and texture. If you aren’t a mushroom fan, feel free to leave them out or replace with something else such as finely chopped peppers or asparagus.

Ham: This recipe uses ready-cooked ham. It just makes the recipe easier to not have to cook it (like you would have to cook bacon). Ideally, I like to use nice chunky slices of off-the-bone smoked ham. However, any chopped ham is fine.

Obviously it’s also fine to replace the ham with bacon if you prefer – it will just add a little extra preparation time.

Cheese: For convenience, I use grated cheddar, which I usually have in the fridge. Sharp (strong/tasty) cheddar is the best. However, feel free to mix things up with some parmesan, gruyere, crumbled feta, ricotta cheese or any other cheese that you like.

Flour: This is the key ingredient to make the recipe work – don’t skip it! Use self-raising (or self-rising) flour, which is what makes the quiche fluff up like a soufflé as it cooks. If you don’t have any, use plain/all purpose flour with three quarters of a teaspoon of baking powder added.

This recipe will also work well with Bisquick instead (for those of you in the USA!).

Milk: I’ve made this recipe with both whole milk (full cream) and reduced fat (semi-skimmed/high-low/2%). Most times, I use reduced fat since that’s what we always have in the fridge.

Some readers have successfully used dairy free milks as well (there are a few examples in the comments section).

Others have asked if they can replace some or all of the milk with cream. You absolutely can, but there’s no need. The texture will be richer and of course creamier, and the flour may not sink as much. It will still be a delicious quiche!

Eggs: You’ll need just 4 large eggs for this recipe (which is less than in most crustless quiche recipes). If you only have small eggs, just add an extra one to the mixture.

Mustard: I prefer the taste of a mild wholegrain mustard, but Dijon mustard is also a good choice. If you only have mustard from a squeezy bottle, use that!

Salt and pepper: Don’t overdo it with the salt, since the ham and cheese are already quite salty. However, feel free to increase the amount of pepper to taste.

How to make the best crustless quiche

The first step is to lightly caramelize the onions (for about 10 minutes) in some melted butter. You’ll find these will add a lovely sweetness to the finished crustless quiche!

For the final couple of minutes, you can add the mushrooms. Cooking them lets the liquid evaporate so that they don’t make the quiche soggy.

Collage of 2 images showing cooked onions in a pan with a wooden spoon, and then with sliced mushrooms added.

Spread them into a quiche pan (grease it with butter or oil first).

Sprinkle the ham and cheese on top.

Then here’s the important part. Slowly add the milk to the flour. A large jug is good for this.

Then whisk in all the other ingredients – so eggs, mustard, and salt and pepper.

A collage of 2 images showing someone in a brown tshirt adding milk to flour in a jug and then a top-down image of the jug with eggs and the other quiche mixture ingredients added.

Slowly pour the egg mixture on top of the fillings.

A collage of 2 images showing egg mixture for quiche in a jug, and then a white quiche dish with someone pouring the egg mixture over fillings.

Finally, bake for around 30 minutes (it’s done when it’s golden and puffed up and there’s no longer any runny mixture in the center).

A person holding a crustless quiche  over a marble background before it goes in the oven
A closeup of a crustless quiche just as it\'s out of the oven

Helen’s Top Tips

  • To save even more time at dinner time, prepare the filling ingredients ahead (cook the onions and mushrooms, chop the ham etc.).
  • If you have time, leave the assembled quiche to stand for a while (up to half an hour) before cooking to allow the flour to sink. 
  • When pouring the mixture into the baking dish, pour as close to the outside of the dish as possible, and try to circle around the entire dish in this way. By doing so, the mixture will permeate the sides of the dish more thoroughly, producing a more even and complete crust (tip from Steve G – thank you!).
  • Depending on your oven, the quiche can take from 30 to 40 minutes to cook. My oven runs a bit hot so it’s definitely ready after 30. The quiche is done when it’s ‘just’ set in the middle and a knife pushed into the center comes out clean (or virtually clean but not with raw/runny mixture on it).
A crustless quiche or impossible quiche just out of the oven from above with a blue striped tea towel


Have fun and make this crustless quiche recipe your own! Over the years, readers have made it with too many filling substitutions to list! However, here are some ideas:

  • leftover roasted vegetables
  • cherry tomatoes (halved)
  • asparagus chopped into small pieces (goes especially well with smoked ham)
  • finely chopped onions or green onions (spring onions) – try this if you don’t like caramelized onions
  • frozen vegetables such as peas, small pieces of broccoli, green beans
  • sautéed leeks (instead of onions)
  • bacon instead of ham, or leftover sausage or other cooked meats
  • different cheeses such as parmesan, feta, ricotta, gruyère
  • spinach (use this recipe for sautéed frozen spinach, or simply use chopped defrosted frozen spinach portions with the water squeezed out)

One more option: 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 often end up with the best ‘magic crust’ on the bottom of the quiche when I do this.

Serving ideas

My favorite way to eat this crustless quiche is with potatoes (either baked potato or fries) and a simple green salad or vegetables such as broccoli or green beans. A little coleslaw is the icing on the cake!

Here are a few easy side dish recipes that would go well:

If you’re serving the quiche to guests and would like to serve something else substantial with it, I’d recommend either Greek potatoes or a veggie pasta such as this creamy green pea pasta or this simple orzo pesto salad.

A great salad to serve it with is this beetroot, walnut and feta salad.

Alternatively, I wrote a huge list of recipes to serve with quiche, in case you’d like to check that out instead.

A close up of a slice of quiche on a white plate with a fork

Recipe FAQs

How do I reheat this crustless quiche/impossible quiche?

This quiche reheats really well. I usually reheat separate pieces either in my air fryer (my favorite) or the oven (I don’t recommend the microwave since you’ll lose the amazing crispy top). In an air fryer, try around 6 minutes at 320F/160C or until hot throughout and slightly crunchy on top. In the oven, try around 15 to 20 minutes or until the quiche is heated through well.

If you want to reheat the whole quiche, start with around 20 minutes in the oven at 320F/160C and go from there. If it isn’t quite reheated at that point, give it another 5 minutes until it’s piping hot (or however long it needs). 

Can I use gluten free flour to make impossible quiche?

Yes, many readers have done so successfully. The texture and light crust might be slightly different, but the quiche will still taste delicious. If you don’t have self raising gluten free flour, simply add three quarters of a teaspoon of baking powder to plain gf flour.

Can I freeze crustless quiche?

Yes. I recommend freezing cooled individual pieces either in an airtight container or in freezer bags. You can freeze them for 1-2 months without losing the quality. Defrost in the fridge, then reheat as described above.

More easy quiche recipes

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Someone lifting a piece of crustless quiche from a white quiche dish, on top of a striped tea towel.
4.96 from 230 votes

The Very Best Crustless Quiche (Impossible Quiche!)

This is the VERY BEST crustless quiche! It's sometimes known as Impossible Quiche (namely in Australia!). Added flour sinks to the bottom during cooking, creating a thin pancake-y crust. You can either add caramelized onions and mushrooms, ham and cheese, like I’ve stated in the recipe below, or you can keep things super simple and add raw finely chopped veggies like onions, peppers and tomatoes.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8


  • 1 onion, medium sized, any kind, sliced thinly into rounds
  • 1 tablespoon butter, for cooking the onions
  • 5 ounces mushrooms, around 4 medium mushrooms, best chopped into small pieces
  • ounces ham, chopped
  • 1 cup grated cheese, sharp (strong/tasty) cheddar is fine, or try gruyere, parmesan, Swiss cheese or a mixture of cheeses
  • ½ cup self-raising flour, /self-rising flour (Alternatively, mix ¾ of a teaspoon baking powder into all-purpose/plain flour. Or you can use Bisquick.)
  • cups milk
  • 4 large eggs, lightly whisked (if you only have small eggs, add an extra one)
  • 2 teaspoons mustard, (I usually use wholegrain, but Dijon or any other mustard also works)
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste


  • Preheat the oven to 375°F (190°C) (increase to 390F/200C if you have a regular oven i.e. not a fan oven).
  • 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, or spray with oil. Spread the onions and mushrooms evenly over the dish. Then 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 large eggs, 2 teaspoons mustard, ¼ teaspoon salt
  • Pour the egg mixture evenly over the fillings in the dish. Then bake for 30 (to 40) minutes, or until the mixture is just cooked in the centre. Slice and serve!


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). If you have a rectangular pan, 12 x 6 inches or similar would work.
Alternative fillings: Use bacon instead of ham if you prefer (cook for around 10 minutes before cooking the onions). Other filling options could be leftover cooked roasted vegetables, chopped asparagus (no need to pre-cook), chopped spinach (blanched and squeezed, or use frozen spinach, again well squeezed).
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 often makes for the best ‘magic crust’ on the bottom.
‘Magic’ crust: The thin pancake-like crust on the bottom is more defined some times I make this quiche than other times. But it’s always delicious! Try leaving the assembled uncooked quiche standing for up to half an hour before baking to allow the flour to sink to the bottom. 
Freezing and reheating: This quiche freezes really well. I usually freeze any leftovers in glass containers or aluminium foil, then I defrost and reheat in the oven at 320F/160C for about 20 minutes. You can also reheat it in your air fryer, if you have one. Reheat for around 6 minutes at 320F/160C.
Sometimes I feel like the reheated quiche is even more delicious, fluffy and crispy than it was when fresh!
How to serve a crustless quiche: For a light lunch, serve it with a simple fresh green salad, or how about a colourful Greek salad
I also love this with baked potatoes and coleslaw or another type of easy potatoes. Try these incredible Greek potatoes
For more ideas about what to serve with this, check out my list of 40+ easy side dish ideas for quiche


Calories: 202kcal, Carbohydrates: 10g, Protein: 12g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 124mg, Sodium: 392mg, Potassium: 237mg, Fiber: 1g, Sugar: 3g, Vitamin A: 396IU, Vitamin C: 1mg, Calcium: 177mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. 5 stars
    This is the best quiche recipe I have ever used, I will never make a quiche with a base ever again!!
    The only thing different I do, which makes the “crust” not stick is substitute the half cup of milk with half a cup of sour cream. It works an absolute treat and saves on messy washing up.

    1. Hello Bronwen, thank you so much for the great feedback and tips! It’s interesting to hear that sour cream prevents sticking. I bet it makes it ultra delicious, too 😉

  2. Has anyone tried using almond flour? just curious as to what the ratio would be. Looking for GF, lectin-free options!

    1. Hello Lisa! I’ve never tried this with almond flour, but someone did report almond flour working with my zucchini slice recipe, which is based on a similar principle of mixing a little flour with egg to make a ‘crust’. I have a feeling you’d get more of a souffle texture rather than a ‘crust’ at the bottom, but I’d love to know how it turns out for you if you do try it.

  3. 5 stars
    I had a lot of frozen vegetables that I desperately wanted to finish without having to eat roasted vegs every night, and this recipe was absolutely excellent! It’s simple, no-fuss, delicious and infinitely customisable! Thank you very much

    1. Hello Lydie! I’m so glad I could help you out with those leftover veggies! Those are the things I love about this recipe too. Thank you so much for the feedback! 🙂

  4. Made this last night – IT WAS PERFECT – followed recipe exactly using some leftovers. Only problem I had was too much filling to fit in pan so saved it for today and had French Toast for breakfast to use it up.
    Also perfect. Thanks for a great recipe.

    1. Hello Margaret! So happy this was a hit! It’s perfect for using up leftovers, and sounds like your problem was a good one to have in the end. Thanks so much for the feedback! 🙂

    2. 5 stars
      Absolutely delicious. Great recipe. We needed a gluten free quiche but not keen on gf pastry as it comes out hard. This was perfect. Simply substituted flour equivalent with gluten free flour and it was brilliant.

      1. It’s so good to hear this works well with gluten free flour too, Lisa. Thank you so much for letting me know 🙂

  5. What a great quiche! I added smoked bacon instead of the ham, it was scrummy! Thanks very much for the recipe, look forward to trying some more of your suggestions! 👍😁

    1. Hello Karen, and thank you so much for your great feedback! Ooh yes it’s delicious with bacon too – more like a classic quiche lorraine. So happy you’re going to try some more recipes. Sign up if you’d like to get emailed when I post anything new 😉

    1. Hello Linda! Yes absolutely! You might find that the texture is more souffle like though and the ‘crust’ might not form on the bottom as the egg mixture will be a bit heavier. It’ll definitely still be delicious though!

  6. Hi there,
    My quiche was a little bit stodgy but I’m not sure why. Any suggestions please?
    Thank you

    1. Hello Stacey! Did you make the classic quiche lorraine? Sometimes I find the flour doesn’t sink to the bottom if there’s a lot of filling. I don’t find it ‘stodgy’ though – more like a souffle! Try reducing the amount of flour slightly. It could just be personal taste! 🙂

      1. Thanks so for your reply Helen. Yes I wondered if reducing the flour might help so I’ll try that and see how we go.
        Toodles 😊

      2. Maybe go a little easy on the filling too and see if that makes a difference. And have a great weekend!

  7. I agree this is such a great recipe. I have found that if I reheat in a lightly greased frying pan on low with a lid on, it crisps up the base beautifully – just like pastry.

    1. Oooh wow, what a great idea Dorothy – I’m going to try that next time! Thank you so much for the idea, and I’m so glad you enjoyed it 🙂

  8. 5 stars
    Helen, thank you so much for this recipe. I was so excited when I saw the name. My grandmother used to make Impossible Pie and sadly I lost the recipe. Can’t wait to try this!

    1. Hi Debi! Aw, so happy to hear this story! I’d love to know how you get on when you make it. We love it, and it’s a really adaptable recipe 🙂

  9. Hi Helen,
    After the success of your crustless quiche, I’d like to be a bit more adventurous (!) I have a Muslim friend and obviously bacon or ham is a no no. So a spinach and feta seems to be perfect, except I’ve never made one. What quantities of feta and spinach do I use? I have to say that most bought so called feta and spinach quiches have very little feta, if any.
    Once again, thanks for introducing me to this no fail quiche.

    1. Hello Helen! What a great question! I’m so happy you enjoyed the quiche so much and are thinking about adapting it for your friend 🙂 This is such an adaptable recipe. If it were me making it I’d literally just throw it in until it looked enough, but I know that’s a bit hit and miss!! As a general guide I’d sprinkle in at least half a packet of feta, so about 100 grams. See how it looks in the mixture and if that doesn’t seem enough, throw in another 25 to 50 grams. As for the spinach, I’d get a 100 gram (3.5 ounce) packet and throw it in a colander. Pour boiling water over it, rinse in cold water then squeeze out as much of the water as you can (just with your hands is OK). This way the spinach won’t make the quiche too watery 😉 . let me know how you get on if you have a moment, Helen. I’m really interested to hear how it goes! 🙂

      1. Thank you, I’ll let you know. I might not make it immediately, but would have no idea of quantities. So I don’t have to chop the spinach?

      2. Hello Helen! No don’t worry about chopping it although you can a little if you like. Just squeeze out as much water as you can. Enjoy!