The very best crustless quiche (Impossible Quiche!)

The very best crustless quiche (Impossible Quiche!)

from scrummylane.com
45 min

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.

Ingredients

  • 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)

Directions

  1. 1

    Preheat the oven to 390F / 200C.

  2. 2

    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.

  3. 3

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

  4. 4

    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.

  5. 5

    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.

  6. 6

    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!