Crustless Quiche Recipe
The very best crustless quiche (Impossible Quiche!) is a comforting, crowd-pleasing dish that’s light, savory, and effortlessly satisfying. It’s the ultimate no-fuss bake that feels fancy without trying.
With a “magic” self-forming base from a touch of flour, this crustless wonder brings together caramelized onions, mushrooms, ham, and cheese in every creamy bite—no pastry required.
What You’ll Need for This Impossible Quiche Delight
- Onion – Slowly caramelized, it adds sweetness and depth, forming the aromatic backbone of the dish.
- Mushrooms – Earthy and juicy, they pair beautifully with the onions and provide hearty texture.
- Ham – Salty, savory, and satisfying, ham brings protein and richness to the quiche.
- Cheese – Sharp cheddar, Swiss, or a blend—melts into the quiche for creamy, gooey goodness.
- Self-raising flour – The “impossible” part; it settles and creates that tender, pancake-like crust.
- Eggs – Whisked in for body and structure, they create the quiche’s silky custard texture.
- Milk – Keeps everything light and luscious while binding the ingredients together.
- Mustard – A subtle kick of flavor that cuts the richness and adds intrigue.
How to Make the Very Best Crustless Quiche
Begin by caramelizing the onions slowly until they’re soft and golden. Add mushrooms and cook until tender. Layer these veggies in a greased quiche dish, followed by the ham and cheese.
Whisk milk into self-raising flour until smooth, then beat in the eggs, mustard, salt, and pepper. Pour over the fillings in the dish, then bake until just set in the center with a gently golden top.
The magic happens in the oven—flour sinks, forms a delicate base, and the flavors melt into each other beautifully.
Tips & Twists for Quiche Perfection
For a more defined base, let the uncooked quiche rest for 20–30 minutes before baking—this allows the flour to fully settle. Prefer bacon over ham? Crisp it up first, then add it in. If you’re in a rush, skip sautéing and use finely chopped raw vegetables like bell peppers, onions, or cherry tomatoes for a quicker prep and an even more pronounced magic crust.
A mix of cheeses adds complexity, so don’t hesitate to blend cheddar with gruyere or Swiss. For a vegetarian spin, toss in roasted veggies, asparagus, or well-drained spinach instead of meat.
Leftovers That Keep on Giving
This crustless quiche is an excellent make-ahead option. Cool completely before freezing in portions using foil or glass containers. To reheat, pop it in the oven at 320°F (160°C) for about 20 minutes, or use an air fryer for a crispy finish—6 minutes at 320°F usually does the trick. Some say it tastes even better the next day!
Warm or cold, this quiche holds up beautifully. Serve it with a green salad for a light lunch, or pair it with roasted potatoes and slaw for a cozy, complete meal.
Crustless Quiche Recipe
Ingredients
- 1 cup grated sharp cheddar cheese or a mix of gruyere, parmesan, Swiss
- ½ cup self-raising flour or plain flour mixed with ¾ tsp baking powder
- 3½ ounces ham finely chopped
- 2 teaspoons wholegrain mustard Dijon or similar alternatives acceptable
- 5 ounces mushrooms finely diced
- 1 onion medium, thinly sliced into rings
- 1 tablespoon butter
- ¼ teaspoon freshly ground black pepper
- 4 large eggs gently beaten
- ¼ teaspoon salt
- 1½ cups milk
Instructions
- Preheat your oven to 375°F (190°C), or 390°F (200°C) for conventional ovens.
- In a large skillet, melt butter and sauté the sliced onions slowly for approximately 10 minutes until soft and lightly caramelized.
- Introduce the chopped mushrooms to the pan, cooking for an additional few minutes until tender.
- Lightly grease a 9.5-inch (24 cm) quiche dish or similar baking pan with butter or oil spray. Evenly spread the sautéed onion and mushroom mixture across the base. Distribute the chopped ham and cheese evenly on top.
- In a large jug, gradually whisk milk into the flour to create a smooth blend without lumps. Add the whisked eggs, mustard, salt, and pepper, combining thoroughly.
- Carefully pour the liquid mixture over the ingredients in the quiche dish.
- Bake in the preheated oven for 30–40 minutes, or until the center is fully set. Allow to rest briefly, then slice and serve warm.
Notes
Filling Variations: Bacon (precooked), roasted vegetables, raw chopped peppers, halved cherry tomatoes, or squeezed spinach make excellent alternatives.
No-Cook Option: Use raw finely diced vegetables for a quicker version, which may yield an even better ‘magic crust’.
Freezing/Reheating: Freeze leftovers in foil or containers. Reheat at 320°F (160°C) in the oven for 20 minutes or 6 minutes in an air fryer.
Serving Suggestions: Serve with green salad, Greek salad, baked potatoes, or coleslaw for a hearty meal.
