The Very Best Crustless Quiche (Impossible Quiche!)

Name: The Very Best Crustless Quiche (Impossible Quiche!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 onion; 1 tablespoon butter; 5 ounces mushrooms; 3½ ounces ham; 1 cup grated cheese; ½ cup self-raising flour; 1½ cups milk; 4 large eggs; 2 teaspoons mustard; ¼ teaspoon salt; ¼ teaspoon pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
202 kcal
Cuisine
French, Australian

The Very Best Crustless Quiche (Impossible Quiche!)

Emmett Bennett

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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.

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Ingredients

Servings

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
3½ 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.)
1½ 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

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Instructions

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.
Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
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.
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 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!

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). 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.
Lastly, try this similar crustless zucchini quiche as well (great for when you have a glut of zucchini!).
'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.

Nutrition Information

Show Details

Calories 202kcal (10%) Carbohydrates 10g (3%) Protein 12g (24%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 124mg (41%) Sodium 392mg (16%) Potassium 237mg (7%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 396IU (8%) Vitamin C 1mg (1%) Calcium 177mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 202 kcal

% Daily Value*

Calories	202kcal	10%
Carbohydrates	10g	3%
Protein	12g	24%
Fat	12g	18%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.1g	5%
Cholesterol	124mg	41%
Sodium	392mg	16%
Potassium	237mg	5%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	396IU	8%
Vitamin C	1mg	1%
Calcium	177mg	18%
Iron	1mg	6%