This irresistible golden brown impossible quiche can be eaten for breakfast, lunch or dinner. This light and delicious crustless ham and cheese quiche will be loved by the whole family. Great for using up leftover ham after the holidays!
There's nothing quite as versatile as a good impossible quiche. You can eat it at any time of the day, by itself or with some easy sides.
It stores well in the fridge for a few days and can be frozen for later if you can't eat it all that quickly. I've purposely kept this crustless quiche bare bones - just ham and cheese. You can, of course, add in some veggies or mix it up with some bacon.
Or just leave it as is because it tastes absolutely delicious. This recipe is a great way to use up leftover ham after the holidays, or just when you need an easy dinner you can throw together quickly.
Why you'll love this recipe...
- Very easy to prepare.
- Versatile - you can add in veggies or use a different protein.
- Great way to use up leftover ham from the holidays.
Looking for ways to use leftover ham? Check out these 25 leftover ham recipes for more inspiration.
WHAT IS IMPOSSIBLE QUICHE?
Impossible quiche, also known as a crustless quiche, is a quiche that requires no pastry base. The reason it doesn't require a base is that a little flour is added to the mixture before baking that separates and sinks to the bottom to form a light crust like magic!
INGREDIENTS YOU'LL NEED
This is such a good dinner to make in a pinch as it's made from everyday ingredients most of us always have on hand! Here's what you'll need to whip up this impossible quiche (full measurements listed below)...
- Olive Oil
- Brown Onion
- Cheddar Cheese
- Parmesan Cheese
- Ham
- Self-Raising Flour - If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder.
- Milk
- Eggs
STEP BY STEP INSTRUCTIONS
Preheat the oven to 200C / 390F and grease a pie tray (9" x 2" / 22.5cm x 3.1cm).
Heat oil in a small frying pan and cook the onion until translucent.
Combine 1 cup shredded cheddar cheese, parmesan cheese, ham, onion, flour, salt and pepper in a bowl, then pour into a pie dish.
Whisk eggs and milk together in a seperate bowl, then pour over the ingredients in the pie dish. Sprinkle the remaining shredded cheddar cheese on top.
Bake for 40 minutes or until golden and cooked through. Serve warm or cold.
Can you make crustless ham and cheese quiche ahead of time and reheat?
Definitely. Quiche is one of those foods that tastes just as good reheated the next day. I personally prefer to reheat it in the oven but you can also zap it in the microwave too.
Quiche can be stored in an airtight container in fridge for up to 3 days.
Can you freeze quiche?
Absolutely. Quiche freezes really well. Just place it in an airtight container and store in the freezer for up to two months.
What goes with quiche?
You can totally serve quiche on it's own for an easy breakfast or light dinner. I like to pair it with a simple salad and even some potatoes, especially if I'm feeding a few people. Here's a few recipes that go well with this quiche:
- Cabbage and Crunchy Noodle Salad
- Greek Lemon Potatoes
- Middle Eastern Bean Salad
- Crispy Baked Potato Wedges
- Pumpkin, Spinach & Feta Salad
MORE EGG RECIPES TO TRY
TOP TIPS FOR MAKING THIS RECIPE
- You can simply add the onion into the mixture without frying it first but I always find frying onion brings out more flavour and it's worth the extra washing up!
- Feel free to add in some veggies to the quiche - some finely diced capsicum / bell peppers or a grated zucchini would go great!
- You can also try this quiche with bacon instead of ham. Just fry the onion and bacon together first before adding to the rest of the ingredients.
- Great served warm or cold.
If you’ve made this Impossible Quiche I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
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📋 RECIPE
Impossible Quiche (Crustless Ham and Cheese Quiche)
This irresistible golden brown impossible quiche can be eaten for breakfast, lunch or dinner. This light and delicious crustless ham and cheese quiche will be loved by the whole family. Great for using up leftover ham after the holidays!
Ingredients
- 1 ¼ cup Cheddar Cheese, grated
- ½ cup Parmesan Cheese, grated
- 100g / 3.5 oz Ham, diced
- 1 Brown Onion, diced
- ⅓ cup Self-Raising Flour (SEE NOTE 1)
- Salt & Pepper, to taste
- 1 ½ cups Milk
- 4 eggs
Instructions
- Preheat the oven to 200C / 390F and grease a pie tray (9" x 2" / 22.5cm x 3.1cm).
- Heat oil in a small frying pan and cook the onion until translucent.
- Combine 1 cup shredded cheddar cheese, parmesan cheese, ham, onion, flour, salt and pepper in a bowl, then pour into a pie dish.
- Whisk eggs and milk together in a seperate bowl, then pour over the ingredients in the pie dish. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 40 minutes or until golden and cooked through. Serve warm or cold.
Notes
FLOUR
- If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. For this recipe just use ⅓ cup of plain / all purpose and 1 teaspoon of baking powder.
TIPS FOR MAKING IMPOSSIBLE QUICHE
- You can simply add the onion into the mixture without frying it first but I always find frying onion brings out more flavour and it's worth the extra washing up!
- Feel free to add in some veggies to the quiche - some finely diced capsicum / bell peppers or a grated zucchini would go great!
- You can also try this quiche with bacon instead of ham. Just fry the onion and bacon together first before adding to the rest of the ingredients.
- Great served warm or cold.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 127mgSodium: 507mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 14g
Lynne Jarche says
Made the quiche yesterday and it was a huge success. Perfect served cold on a hot summer evening I must admit I was nervous as previous recipes like this have not been good, too floury. Thank you! From Cape Town, South Africa.
Cassie says
Lynne you've made my day hearing this! So glad you enjoyed it 🙂
Stacy says
Hello! This is one of my favorite recipes to make for breakfast. I haven't had luck removing the meat without getting a dry crust. Should I adjust the amount of flour and baking soda if I choose to just do a cheesy quiche? Thank you!
Cassie says
Hey Stacy, I'm curious about this! When you remove the meat do you add veggies in or just make it a cheese quiche?
Terry says
When I see recipes which say that you can, "add" whatever, it's never stated how much is too much, or what other ingredient do you reduce to account for the added??? I'm after a zucchini/carrot slice I had on holiday. It was delish and I believe had some capsicum, too. Unlike most others, it was very moist (not wet, just right) & I've yet to find anything like it.
Cassie says
Hey Terry - you're in luck, I actually have a recipe that has just that! https://www.cookitrealgood.com/bacon-vegetable-slice/
Enjoy!
Bonnie Molinari says
I'm looking for a meat quiche with crustless and no flour is there a recipe out. Or can you a just the recipe for it
Cassie says
Definitely can make without flour. Here's a great one from Recipe Tin Eats - https://www.recipetineats.com/crustless-quiche-ham-and-cheese 🙂 enjoy!
Patty says
I'm making this tonight for supper it is the second time for my family we really like it better than the Bisquick ones next time I might try some of the suggestions others have made
Cassie says
So glad you've been enjoying this one Patty!
MICK says
How do you re-heat the next day ie temp and time
Cassie says
Hey Mick, I like to do a slower warm up in the oven to stop it from overcooking - 160C / 320F for about 15 mins or so until warmed through.
Bethany says
Would almond flour be a problem to use instead of self rising flour?
Cassie says
I haven't tried that Bethany so I couldn't say for sure. You could always give it a go and let us know the results 🙂
Cathy says
Hmmm...sounds like frittata to me...
Cassie says
I'm happy for you to call it what you'd like Cathy 🙂 it's damn delicious.
Laura says
What kind of parm, grated or shredded?
Cassie says
I use shredded, or you can just use all cheddar 🙂
Shannon says
Can you double this to make a 9x13?
Cassie says
Hey Shannon, I haven't tried that yet but I can't see why not if you're just doing a simple doubling of the ingredients 🙂
George Brady says
Love this recipe it's almost the same as my Zucchini Quiche but I think another kind of cheese would be great also. Thanks for sharing
Cassie says
I love a zucchini quiche! Definitely fun to play around with cheeses in quiche. I like to use a mix of feta and cheddar sometimes.
Heather says
This dish is delicious! I have made it a handful of times with different combos and it always turns out so delish!! Will continue to make this..well worth the time and effort and so filling! Thank you!
Cassie says
Thanks Heather! Your comment made my day 🙂 Glad you guys are enjoying this one.
Amy says
Can this be made with almond milk instead of regular milk?
Cassie says
Yep - it might add a slightly nutty flavour but if you are a regular almond milk drinker it shouldn't be an issue 🙂
Nancy says
Can heavy cream be used instead of milk?
Cassie says
Hey Nancy, yes it can - I made this last week using 1/2 heavy cream, 1/2 milk instead of just milk and it was great!
Richenda says
Could you cook this in the air fryer?
Cassie says
Hey Richenda, you absolutely could. The only problem you might have is fitting the tin in your air fryer depending how big your air fryer is. I have seen people turn these into mini quiches in muffin pans so that could work!
Bev Beckett says
This recipe is so easy and DELICIOUS. Combine this dish with a salad and you have a complete meal. I didn’t have Parmesan Cheese on hand so I substituted Mozzarella Cheese. I also had some Baby Bella Mushrooms that I wanted to use before they spoiled. I chopped the mushrooms up and combined them with onions and sautéed them together. The leftovers heated nicely in the microwave. My husband asked if we could have this recipe again.
Cassie says
I am so happy to hear that Bev! Love your substitutions too. I made it up last week with some mushrooms and capsicum / bell pepper I needed to use up too and it was good. Might do that every time from now on - can never have too many veggies can we!
Barb Henderson says
I made it last night and it worked out great!
Cassie says
That's awesome Barb! So glad you loved it!
Susan Gardem says
Your recipe (with a slight name change) reminds me of the same recipe. I've made for my young family in the 1980's. it was all the rage and very popular with my friends. We called it an Impossible Pie. We loved it made with tuna as well. Was great in school lunches.
Cassie says
Making it with tuna sounds like a great addition!
Pam Waugh says
Me, too. Years ago, early 80's, had a few little cookbooks that had "Impossible" pies. Everything was delicious. Very few ingredients, mostly in everyone's kitchen. And eggs were very cheap.
Cassie says
I'd love to try and find a few!
Lyndon says
I have a question,
I made this quiche a couple weeks ago and it was really good for my first time making quiche. My question is if I use a pie crust can I delete the flour out of the ingredients? Does anything else need to be changed for the quiche to turn out?
Cassie says
Hey Lyndon, just be sure to blind bake the pie crust before baking the quiche but yes, just omitting the flour should be fine 🙂
mercy says
maravillosa esta receta desearia saber si puedo hacer con esta receta con pollo Mil gracias Desde Colombia con gran cariño
Cassie says
Hey Mercy, you can absolutely make this with chicken instead. I'd recommend using shredded chicken but other than that all will be the same.
Hola Mercy, puedes hacer esto con pollo. Recomiendo usar pollo desmenuzado, pero aparte de eso, todo será igual.