Impossible Quiche | 6 Ingredient Bacon & Cheese Crustless Quiche
The EASIEST ‘impossible quiche’ recipe ever!!! Made from just 6 basic ingredients – prepared, baked and ready to serve in just 50 minutes!
See how it magically creates a pastry-like crust during cooking with ZERO pastry required.
Impossible quiche, impossible pie or crustless quiche – whichever you call it, it’s an ‘impossibly’ easy meal to throw together as there’s no pastry required!!!!
This homemade quiche creates its own crust from adding flour to the mix, which forms a soft base and crispy edges. A great time saving option!
Different from frittatas (like my Spinach, Tomato and Bacon Frittata) which tend to include more vegetables, this quiche is made with the classic French Quiche Lorraine basics of bacon, cheese and cream – just without the quiche short pastry crust!
This Impossible Quiche is all about making a tasty, quick and easy meal, that can be served for a lazy weekend brunch, a light lunch or lunch box addition, or served with a salad or steamed veggies for dinner. The kids will certainly love it!
Why You’re Going To Love This Recipe
This crustless quiche makes a quick and popular kid-friendly lunch or dinner.
- A great meal for toddlers learning to feed themselves!
- Time saver – no need to deal with a pastry layer, impossible quiche makes its own crust.
- Brunch, lunch or dinner – this quiche can be served for a variety of different meals, and it reheats well too.
- Freezer-friendly – wrap individual serves and freeze them for ‘grab and go’ lunches, or keep a whole crustless quiche frozen for up to 3 months, on hand for when you need a meal in a rush!
- Healthy meal – with plenty of protein from eggs and cheese, add some steamed veggies or a fresh garden salad for a fully balanced meal.
What You Need
By including flour in the ingredients, this allows a light crust to form on the base and sides of this tasty quiche.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Bacon or ham – use diced, thick cut bacon, or alternatively use chopped ham (a great way to use leftover ham).
- Cheese – grated, tasty or cheddar. I recommend freshly grating your cheese for best results, rather than using pre-shredded cheese which contains anti-caking agents and doesn’t melt into a gooey cheesy filling as well as block cheese grated.
- Chives – fresh, finely chopped (use scissors to make it easy!)
- Self raising flour – also known as self-rising flour. You can use store-bought self-raising flour or make your own using my homemade self-raising flour recipe by mixing 2 tsp baking powder to every 1 cup of plain flour.
- Eggs – I recommend using large 60g eggs, and have your eggs at room temperature for best results.
- Cream – use either cooking cream, heavy or thickened cream.
- Dijon mustard – is the traditional mustard of France. Dijon mustard is made from crushed mustard seeds and has a creamy texture, spicy taste and smooth finish, and described as a more intense and complex flavour than yellow mustard.
- Salt and pepper – to taste.
Equipment Required
No need for a food processor or mixer, you really only need a bowl and a whisk to prepare impossible quiche.
- Pie dish (approx 24cm in diameter – 5 cup capacity) – greased.
- Mixing bowl and whisk.
- Oven – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 – 20 degrees Celsius.
Step By Step Instructions
With only minutes to prepare impossibly easy quiche, and just 35 minutes to bake, dinner can be on the table in well under an hour!
Step 1 – Prepare The Dry Ingredients
Preheat your oven to 200 degrees celsius (fan-forced). Grease a large pie dish (approx 24cm in diameter – 5 cup capacity), and set this aside.
Place the chopped bacon, grated cheese and chopped chives into a bowl. Add the self raising flour and mix together to coat ingredients in the flour.
Sprinkle this dry mixture into the base of the prepared dish.
Step 2 – Mix The Wet Ingredients
Place the eggs, cream, dijon mustard, salt and pepper together in a mixing bowl.
Whisk together until well combined.
Step 3 – Bake The Impossible Quiche
Gently pour the egg mixture over the dry ingredients sprinkled in the base of the prepared quiche dish.
Bake for 35 minutes or until golden and cooked through.
Expert Tips
A never-fail recipe that will appeal to all ages, and it’s great for toddlers to experiment with as finger food too!
- Cream – use cooking, heavy or thickened cream (not light cream), as this sets better and for the overall quality of a rich and creamy taste.
- Have your eggs and cream at room temperature to ensure the baking process starts as soon as the quiche is placed in the hot oven.
- Storing – store in an airtight container in the fridge for up to 4 days.
- Freezing – freeze, either in individual pieces or as a whole, by wrapping well and placing in an airtight container. You can freeze impossible quiche for up to 3 months. Thaw and then reheat.
FAQs
The fat in the cream helps the quiche to set and makes it super rich and creamy. You could substitute with half milk and half cream, or try using just full cream milk or low fat cream for a lighter option, however if you want the best taste and texture, use full-fat cream.
Impossible quiche makes a light and quick brunch or lazy weekend lunch option, however by adding a salad and some crusty bread, or some steamed greens and homemade potato wedges, this can become a filling main meal as well.
Yes, just omit the bacon or ham, and instead, include a combination of whatever you prefer for a tasty vegetarian option. Suggestions include chopped capsicum, baby spinach leaves, sliced mushrooms, and/or caramelised onion.
Need some more inspiration for quick and easy family dinners? Try out some of these simple options.
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Impossible Quiche | Bacon & Cheese Crustless Quiche
The EASIEST ‘impossible quiche’ recipe ever!!! Made from just 6 basic ingredients… watch how it magically creates a pastry-like crust during cooking (with ZERO pastry required).
Servings: 8 serves
Calories: 489kcal
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Instructions
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Preheat oven to 200 degrees celsius (fan-forced).
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Grease a large pie dish (approx 24cm in diameter – 5 cup capacity). Set aside.
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Place the bacon, cheese and chives into a bowl. Add the self raising flour and mix to coat. Sprinkle the mixture over the base of the prepared dish.
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In a bowl, whisk the eggs, cream, dijon mustard, salt and pepper to the bowl and whisk until well combined. If using a Thermomix: mix for 20 seconds, Speed 8. Pour the egg mixture over the ingredients in the prepared dish.
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Bake for 35 minutes or until golden and cooked through.
Notes
- Cream – use cooking, heavy or thickened cream (not light cream), as this sets better and for the overall quality of a rich and creamy taste.
- Have your eggs and cream at room temperature to ensure the baking process starts as soon as the quiche is placed in the hot oven.
- Storing – store in an airtight container in the fridge for up to 4 days.
- Freezing – freeze, either in individual pieces or as a whole, by wrapping well and placing in an airtight container. You can freeze impossible quiche for up to 3 months. Thaw and then reheat.
Nutrition
Calories: 489kcal | Carbohydrates: 7g | Protein: 10g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 207mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 935IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg
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