Our Impossible Crustless Quiche is neither impossible nor entirely crustless, but the magic in how it comes together seems almost impossible. (But it’s actually super easy, pinky swear.) While it doesn’t have a traditional crust, this special method produces a thin crust-like layer, so you don’t have to go totally crustless, but you don’t have to put in any extra work either.
See, instead of rolling out a regular crust, with this method you just have to add a couple of ingredients to your quiche filling and a crust-like exterior forms all on its own. In this case, we toss ham, cheese, and sauteed onions with some flour and baking powder…
And pour half and half and eggs over the mixture.
A little extra cheese goes on top…
… and as it bakes the top gets golden brown, but thanks to those couple of extra ingredients, so does the bottom.
It’s not quite a traditional flaky pie-crust, true, but it’s enough of a layer to prevent that kind of gummy texture that so often happens with truly crustless quiche.
This method is quick, it’s less carby, and it works with whatever your favorite quiche filling happens to be. It’s impossibly great!
Impossible Crustless Quiche
Ingredients
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup cheddar cheese, grated and divided
- 3/4 cup Swiss cheese, grated
- 1 1/2 cups cooked ham, cubed
- 1 1/2 cups half-and-half
- 4 eggs
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 375°F and grease a 9-inch pie pan with butter or nonstick spray. Set aside.
- Add the butter to a small skillet over medium-high heat, and cook the onion until soft and translucent. Remove from heat and set aside.
- In a large bowl, stir together 1/2 cup of the cheddar cheese, Swiss cheese, ham, onion, flour, and baking powder. Spread mixture into pie dish.
- In a medium bowl, whisk together the eggs and half-and-half until well combined. Season liberally with salt and pepper and pour over ingredients in pie pan.
- Top with remaining cheddar cheese and bake until golden brown and cooked through, about 40 minutes. Enjoy!
Recipe adapted from Cook It Real Good.