5 from 735 votes
The Very Best Crustless Quiche (Impossible Quiche!)
This crustless quiche combines cooked onions, mushrooms, chopped ham, and a blend of cheeses into an egg and milk batter thickened with self-raising flour. Cooking the onions slowly brings out their natural sweetness while the mushrooms add earthiness. Baking the mixture results in a set filling with a delicate crust formed by the flour, eliminating the need for a pastry base.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
Calories:
202 kcal
Cuisine:
French, Australian
Ingredients
- 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 cheese sharp (strong/tasty) cheddar is fine, or try gruyere, parmesan, Swiss cheese or a mixture of cheeses, grated
- 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 egg 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 black pepper or to taste
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!
Cup of Yum
Notes
- Use a quiche dish approximately 9.5 inches (24cm) in diameter or an equivalent-sized square or rectangular pan.
- Bacon can substitute ham; cook it first before adding the onions.
- Vegetables like leftover roasted veggies, asparagus, or blanched spinach can be added for variation.
- To speed up the recipe, use raw finely chopped vegetables such as onions and peppers with cheese directly, omitting pre-cooking.
- Letting the assembled quiche rest before baking may help the flour settle, enhancing the bottom crust.
- The quiche freezes well; reheat at 320°F (160°C) for about 20 minutes or in an air fryer for 6 minutes at the same temperature.
- Serve with fresh green or Greek salads, baked potatoes, coleslaw, or other easy sides for a full meal.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 202
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.