The very best crustless quiche (Impossible Quiche!)
This is the VERY BEST crustless quiche! It's known as Impossible Quiche 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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 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.
Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
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.
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.
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 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
A note on serving the quiche
I sometimes find that despite greasing the pan my quiche still sticks to it a bit. That’s OK! Some of the thin ‘crust’ at the bottom might get left behind in the pan, but it really doesn’t make any difference to the appearance of the individual pieces, and certainly not to the taste.
A note on freezing and/or reheating the quiche
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 300F/150C for about 20 minutes.
Sometimes I feel like the reheated quiche is even more delicious than it was when fresh!
Calories: 197kcal | Carbohydrates: 10g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 314mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 1.4mg | Calcium: 169mg | Iron: 0.8mg