Quiche, of any variety is a wonderful meal. It is loved by all ages and you can really be creative with fillings. Traditionally quiche has a pastry crust that is baked first before filling it up with a mixture of eggs, milk and other ingredients such as meat, ham, vegetables and cheese. However, there is no messing around with pastry for this Impossible Quiche.

Impossible Quiche is a recipe I was handed from Nanna quite some time ago and was on Menu Plan #3 (followed by Menu Plan #4). The reason it’s called ‘Impossible’ is because a soft crust forms on the bottom while baking. It’s one of those magical recipes where some sort of separation occurs during cooking like with Lemon Delicious.

The other reason I’m sure it’s ‘Impossible’, is that it really is impossible to mess it up! It is probably more like a savoury slice than a quiche, but Nanna calls it a quiche, so I will too.

Serve the Impossible Quiche with some fresh salad and you have a quick and easy mid week meal. The leftovers are great for lunchboxes plus, everyone loves it – young and old.

(Apologies in advance for the sad photo, but it does give you a general idea of what to expect.)

Impossible Quiche

Impossible Quiche

Impossible Quiche

Ingredients

1 cup grated cheese
½ small onion, chopped
½ cup chopped capsicum
1 small tomato, chopped
1 cup fresh corn
½ cup chopped ham
3 eggs
½ cup milk
1 dessertspoon butter
¾ cup self raising flour
Salt and pepper to taste

Method

Preheat oven to 200C (390F). Grease a 26cm (10 inch) quiche or pie dish.

Sprinkle cheese, onion, capsicum, tomato, corn and ham into the dish.

Beat together eggs, milk butter, flour and seasonings. Pour over the other ingredients.  Cook for 35-40 minutes.

The Klutzy Cook Notes

  • Some other suggested fillings – bacon, shallots, frozen corn or peas, mushrooms, grated carrot, grated zucchini, sun dried tomatoes, olives, feta cheese, sausage – you really can use your creativity here.
  • All up you need about 3 cups of chopped fillings (excluding cheese).
  • The quiche can be served hot or cold. As with many things, it tastes even better the next day.
  • Can also be cooked in a slice pan of similar capacity.
Any filling suggestions? Please leave them below.

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