Impossible quiche

This crustless quiche is impossibly quick to make, hence its name. Try it, you'll love it!

  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Impossible quiche
  • 4 eggs, lightly beaten
  • 1 1/2 cup (375ml) low-fat milk
  • 1 cup (70g) fresh breadcrumbs
  • 1 cup (120g) grated low-fat tasty cheese
  • 100 gram lean ham, diced
  • 3 green onions (shallots), finely chopped
  • 1 tablespoon dijon mustard salad, to serve


Impossible quiche
  • 1
    Preheat oven to 200°C or 180°C fan. Lightly grease a 24cm ovenproof pie dish.
  • 2
    Combine all, ingredients in a bowl, pepper and pour into prepared dish. Bake for 30 minutes, until golden and set. Serve with salad.


Do you know: Quiche is a traditional French open pie. Originally made from bread dough topped with egg and cream, it was later made with a puff or shortcrust pastry base. Over time, it gained the addition of bacon and grated cheese with the name "Lorraine" from a region in north-east France. Our recipe gets the name "Impossible" from the fact that such a delicious quiche can be made so quickly, without even a base. Of course, the omission of pastry helps to keep the fat count right down.

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