28 November 2010

Impossible Quiche

I made Impossible Quiche for dinner a couple of weeks ago because I forgot to take meat out of the freezer - hate when that happens. 

What's Impossible Quiche, you ask? Well it's quiche that doesn't have a pastry crust, but it does have flour in the mix which puts a light crusting on the bottom of the mixture. I was shocked at how much my family, including my three young children, LOVED it. Not only did they ask for seconds, but they begged me to make it again "very soon, how about tomorrow?"

I looked in my fridge and pantry to see what I could whip up. I had eggs, milk, and cheese in the fridge. Some bacon in the freezer. Onion in the pantry. I immediately thought I'd whip up a quiche. Then I realised I didn't have any pastry and didn't really have time to make my own. I Googled "crustless quiche" and came up with Impossible Quiche. There were many recipes for similar things. I didn't have anything fancy like chorizo in the house, so I settled for a very basic Quiche Lorraine-style impossible quiche.

Going by the comments on the site, I adjusted the recipe a bit. Here's what I came up with and it was delicious. I didn't even think to take a photo of  the finished product, but it's similar to the one the site up, only with different ingredients.

It was delicious, but not quite perfect. The first time I cooked it I used only 5 eggs and used a mixture of milk and cream, but it came out way too heavy. I'll definitely only use milk in this recipe from now on.

Late Thursday afternoon I forgot the meat again and this is how I modified the recipe again.

Impossible Quiche


6 large eggs
1 1/2 cups milk
1/2 cup SR flour
1 large onion
250g bacon, most of the fat cut off
grated cheese, I'm guessing it was about 1- 1 1/2 cups
salt and pepper to taste, I usually go fairly heavy on the salt with eggs
chopped parsley
1 Tbs olive oil


Preheat oven to 190C/375F

Heat oil in frypan. Finely dice onion and saute until translucent. Chop bacon and toss in same frypan as cooked onions and fry off for a few minutes. Transfer to a plate covered in paper towels to drain and cool.

In a bowl, whisk up the rest of the ingredients.

When bacon/onion mix is cool enough spoon half of it into the egg mixture and give it a whisk. Transfer this to your quiche pan/pie plate. Gently drop spoonfuls of the rest of the bacon/onion mix on top of the quiche.
Bake for 35mins.


The first time I tried the original recipe, all the bacon and onion sank to the bottom of the quiche. Not ideal. This time it was cooked through evenly in the quiche and perfect.

Now, the original recipe says to cook it for 45 minutes, both times my version has cooked well before that time. The first time I used one less egg and only 1 cup of liquid (half cream/half milk) and when I checked the oven at 25 minutes, it was well and truly done, if not a little overdone.
This past Thursday, my second attempt and the recipe above, I checked it at 25 minutes to see how we were going and decided to give it another 10. It came out much better. And tasted much nicer than my first attempt. It's definitely going to a dish I make often.

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