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!

yield: 8

prep time: 10 MINUTES

cook time: 40 MINUTES

total time: 50 MINUTES

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

1. Preheat the oven to 200C / 390F and grease a pie tray (9″ x 2″ / 22.5cm x 3.1cm).
2. Heat oil in a small frying pan and cook the onion until translucent. 
3. Combine 1 cup shredded cheddar cheese, parmesan cheese, ham, onion, flour, salt and pepper in a bowl, then pour into a pie dish.
4. 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.
5. 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 tsp 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.

Credit to: cookitrealgood