Impossible Quiche | Bacon & Cheese Crustless Quiche

A baking dish filled with a cheesy, creamy bacon quiche.

Impossible Quiche | Bacon & Cheese Crustless Quiche

The EASIEST 'impossible quiche' recipe ever!!! Made from just 6 basic ingredients... watch how it magically creates a pastry-like crust during cooking (with ZERO pastry required).

5 from 5 votes

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Course: Dinner, Lunch

Cuisine: French, western

Prep Time: 5

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 489kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Oven

Ingredients

200 g diced bacon thick cut (or ham)
120 g (1 ½ cups) cheese grated, tasty or cheddar
10 g fresh chives finely chopped
½ cup self raising flour
6 eggs
300 ml (1 ¼ cups) cream cooking, heavy or thickened
1 teaspoon dijon mustard
salt and pepper to taste

Instructions

Preheat oven to 200 degrees celsius (fan-forced).
Grease a large pie dish (approx 24cm in diameter - 5 cup capacity). Set aside.
Place the bacon, cheese and chives into a bowl. Add the self raising flour and mix to coat.
Sprinkle the mixture over the base of the prepared dish.
In a bowl, whisk the eggs, cream, dijon mustard, salt and pepper to the bowl and whisk until well combined.
If using a Thermomix: mix for 20 seconds, Speed 8.
Pour the egg mixture over the ingredients in the prepared dish.
Bake for 35 minutes or until golden and cooked through.

Notes

RECIPE NOTES & TIPS

Cream – use cooking, heavy or thickened cream (not light cream), as this sets better and for the overall quality of a rich and creamy taste.
Have your eggs and cream at room temperature to ensure the baking process starts as soon as the quiche is placed in the hot oven.
Storing - store in an airtight container in the fridge for up to 4 days.
Freezing - freeze, either in individual pieces or as a whole, by wrapping well and placing in an airtight container. You can freeze impossible quiche for up to 3 months. Thaw and then reheat.

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