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.
Caramelizing the onions. Mmmm, delicious!
Before…
After…
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
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 (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!
Notes
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
SteveG says
Amazing recipe…it’s now a household favorite! I must admit, the first time I made this I did so exactly according to the recipe as stated. To be truthful, I found the partially caramelized onions to be overbearing and it overwhelmed the flavor completely. Still, I tried it again, this time using finely diced onions added directly to the egg mixture just prior to pouring it into the baking dish. The other base ingredients were dealt with as the recipe stated, except I find it more convenient to have the precooked ingredients ready beforehand (in my case, finely chopped asparagus, mushrooms and roasted cherry tomatoes). For the cheese, I use mostly gruyere with a bit of parmesan in the mix. Finally, I bake for 45 mins, otherwise it is not set enough for our liking,
The result? Quiche perfection with a perfect crust everytime.
One last tip, when pouring the mixture into the baking dish, make sure to pour as close to the outside perimeter 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.
Anyways, bravo! This is as good as quiche gets, IMO.
Helen says
Hello Steve! Thank you so much for your detailed review and for the tips. This recipe is a great one for ‘making your own’ so I’m so glad to hear that’s what you’ve done. There’s definitely a little variation in cooking time depending on your oven. Thanks especially for the tip on pouring in the mixture – I will try that next time! 🙂
Lindsay Charman says
I love the way you structure the recipe and include the ingredients and quantities at each stage – game changer for easy to use online recipes, thank you 🙂
Helen says
Hello Lindsay, and thank you so much for that lovely encouraging feedback. I’ve actually received a lot of positive feedback on that particular feature. I can’t take credit for it (it’s the recipe card creator that came up with the idea) but it’s one of my favourite features too. I hope you enjoy the recipe!
Christine says
Hi I’d like to make this with broccoli, cherry tomatoes and stilton any advice re amounts would be very gratefully received. Thanks
Helen says
Hello Christine! I’d say roughly 10 ounces or nearly 285 grams of cooked broccoli. As for the tomatoes, I’d just halve and sprinkle over the bottom of the pastry case so that each slice will have a few bites of tomato in it! Same goes for the stilton. I’d say go a little bit easy as it’s a strong taste – so no more than 5 ounces or 150 grams (but of course adjust to taste!). I’d love to know how you get on!
Carmel Reitz. S. Africa. says
Did the recipe for a light lunch. Instead of adding the eggs separately I mixed them in with the milk, mustard as well as salt and pepper. Poured the egg mixture over the other ingredience and sprinkled a little mixed herbs over before putting into the oven .
Helen says
Hello Carmel! Thank you for sharing your experience with the recipe and I hope you enjoyed it as much as we always do! 🙂
Kathy says
Yummy
Helen says
Glad you like it, Kathy!
Penelope says
Loved, loved loved this recipe! Substituted half a cup of cream for some of the milk and added another egg. So…… large glass quiche dish greased with olive oil, leftover roasted pumpkin in big chunks on the bottom along with feta chunks and Colby cheese. The eggs, milk cream and SR flour beaten up well in a jug and poured over the top. Popped into 200c oven…… 40mins later voila! Perfect! Lovely and browned on the top. Risen beautifully. Didn’t sink. Came out of the dish without a problem. Even the first piece! My go to for the future. ❤️
Helen says
Hello Penelope and thank you so much for the extra vote of confidence! It’s always good to hear how the recipe turned out for others, and I’m so happy you tweaked it a bit to make it your own. Happy crustless quiche making!! 🙂
Christine Waite says
Amazing! I have cooked this 4 or 5 times and gets rave reviews from guests thar usually love the crust. Thank you.
Helen says
Ah so happy to hear this, Christine! I really appreciate the great feedback!
Katie Gibney says
This recipe is definitely a keeper. So tasty , quick & easy. Delicious perfect for a midweek meal when you need a meal fast Great
Helen says
I’m so happy you like it as much as we do, Katie – thanks so much for the extra vote of confidence!
Jenny Dardagan says
A very successful and tasty quiche. Reheated well on servings in the microwave. Thanks Helen. Jenny
Helen says
So happy you enjoyed it, Jenny. I usually reheat mine in my air fryer to give it a slight crisp crust, but great to hear that it does well in the microwave too. Thank you so much for the feedback!
Ang says
Can I use gluten free Pancake mix to make this recipe
Helen says
Hello Ang! Yes, I think that would work really well! Go for it! 🙂
Donna Louise says
I love all your recipes and especially need to try the Greek potatoes as well as the fish in the oven.
Thank you for your easy to follow instructions not to mention the conversion in grams.
My crust less quiche is in the oven which is something I make regularly 😋
Helen says
Aw thank you, Donna! Definitely do try the fish and potatoes – one of my favorite meals and pretty healthy, too. I hope you enjoyed the quiche, as well! 🙂
Tiarne says
This recipe is absolutely amazing. I used bacon instead of ham, same amount (diced), I used half a large onion (diced).
I followed everything else the same as the recipe but, left out mushrooms and mustard.
My dad and I really enjoyed eating it. It will be great for breakfast also. I will need to double up on the ingredients as it was just enough to feed my dad and I for dinner.
Thank you for sharing your recipe. ☺️
Helen says
Thank you so much for the lovely feedback, Tiarne! I’m so happy you both enjoyed it, and I love your swaps. I’m never going to say no to bacon! Also no problem to double the recipe although I’d make 2 rather than 1 large one to ensure the same results. 🙂
Tricia says
This is absolutely gorgeous. Made today exactly as recipe indicated and it’s delicious. Will be eating the leftovers tomorrow warmed through as suggested.
Helen says
Hello Tricia, and happy new year! This makes me so happy! Enjoy your leftovers! 🙂
Steve says
Made this for dinner last night
Fantastic recipe.
Thank you, have tried a couple of this type of Quiche before, this is the best.
Helen says
Hello Steve! Thank you so much for the lovely feedback – that’s a huge compliment. So happy you enjoyed it so much!
Steve W Ovenden says
You’re very welcome, As I was going away for a couple of days, so gave the balance to a friend, who said the same as me. Thanks again.
Helen says
You’re so welcome too, Steve! 🙂
Anita says
Can this be easily converted to gluten free or would those types of flour not work?
Helen says
Hello Anita! Gluten free flour works fine! The texture may be slightly different but it will still be delicious.
Devon says
Very good recipe. With the self raising flour it really fluffed up. Very delicious. Thank you. Best wishes.
Helen says
Hello Devon! Really happy to hear you liked it. I love the fluffy texture, too. Best wishes to you, too! 🙂
Wendy says
Hi Helen
I would really like to cook this with a creamy cheesey type Quiche. Can you advise me a mix of milk and cream re quantity size of each please?
Kind regards wdc
Helen says
Hello Wendy! Do you mean more like a classic quiche without the flour? Try this quiche lorraine recipe and just upscale according to the size of pan you’re using. Let me know how you get on!