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The Very Best Crustless Quiche (Impossible Quiche!)

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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Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Servings: 8

Ingredients

Sautee Onions

  • 1 onion
  • 1 tablespoon butter

Quiche Mix

  • 3½ ounces ham chopped
  • 1 cup shredded cheddar
  • ½ cup Bisquick
  • 1½ cups milk
  • 4 large eggs lightly whisked

Seasoning

  • 2 teaspoons mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

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.
  • 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 center. Slice and serve!
Tried this recipe?Let us know how it was!