QUICHE IMPOSSIBLE (QUICHE WITHOUT CRUST WITH HAM AND CHEESE)

Preparation time  : 10 mins | Cooking time:  40 mins  | Total duration  : 50 min | Yield  : 8

I love the simplicity and versatility of this impossible quiche. This recipe is also great for using up leftover ham. Light and delicious, this crustless ham and cheese quiche is perfect for breakfast, lunch or dinner!

INGREDIENTS

4 eggs

1 brown onion, diced

½ tsp. Parmesan cheese, grated

1 ¼ tsp. Cheddar cheese, grated

100 grams/3.5 ounces ham, diced

⅓ c. Self-rising flours

1 ½ tsp. Milk

Salt and pepper, to taste

HOW TO MAKE AN IMPOSSIBLE QUICHE (CRUSTLESS HAM AND CHEESE QUICHE)

Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F. Prepare a 9 × 2 inch or 22.5 × 3.1 cm tart pan. Grease and reserve.

Step 2: In a small skillet, heat the oil. Add the onion to the hot skillet and cook until translucent.

Step 3: In a bowl, place 1 cup shredded cheddar cheese, parmesan cheese, ham, onion, flour, salt and pepper. Mix well, then transfer the mixture to the prepared pie pan.

Step 4: In another bowl, beat egg and milk. Pour this over the pie dish. On top, sprinkle the rest of the grated cheese.

Step 5: Place in the preheated oven and bake for about 40 minutes or until golden brown and cooked through. Remove from the oven once cooked and serve the quiche warm or cold. Enjoy!

REMARK:

You can use a mixture of plain/all-purpose flour and baking powder instead of self-rising flour. The ratio is 1 cup of flour to 2 teaspoons of baking powder. I use 1/3 tsp. plain/all-purpose flour and 1 tbsp. baking powder for this recipe.

TIPS:

I always fry the onions to add more flavor, but you can just add the onion without frying it into the mix.

You can add vegetables to the quiche, such as diced bell peppers/peppers or grated zucchini.

If you wish, you can replace the ham with bacon. Fry the onion and bacon together, then add them to the rest of the ingredients.

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