The whole object of travel is not to set foot on foreign land; it is at last to set foot on one’s own country as a foreign land.” – G.K. Chesterton

Thursday, 9 July 2009

Improbable Quiche

I don't know why this quiche is called impossible, because it really is possibly the easiest quiche one could make! Perhaps it's referring to the relative improbability that mixing all the ingredients would produce a great pie dish? I was rather pleased with how well it resembled a normal quiche (albeit a pastry-less one) especially since it took considerably less effort than it does to execute a normal quiche recipe. It certainly was nice to receive compliments and praises on it too! My recipe is adapted from the Impossible Quiche recipe on This recipe leaves plenty of room for tweaking, and I imagine you can probably use any combination of vegetables and/or meat, but I wouldn't use overly wet ingredients (e.g. tomatoes, unsqueezed blanched spinach, etc) which would make for a soggy texture especially if you have leftovers to store. I also didn't have a quiche dish and used a greased springform tin instead because I wanted easy removal - this, in hindsight, was not a very wise thing to do for a crustless pie. A little leakage occurred, which I'd anticipated, but cleaning the springform tin afterwards was a real pain because of all the crevices. It was easy to remove the pie though!

I've also decided to include the calorie consumption in my recipes from now on to help make it easy for those watching what they eat. The numbers will be as accurate as my kitchen scales and the info on the internet would allow me to be.

Improbable Quiche

Serves 4, 1600kJ/381cal per serve


1 tablespoon oil
1 small brown onion, chopped
3 rashers of bacon (~75g), roughly chopped
4 slices of ham (~40g), roughly chopped
1 small red capsicum, diced
5 eggs, at room temperature
1 1/4 cups of milk
1/2 cup plain flour
1 teaspoon baking powder
3/4 cup (80g) grated cheese
1/2 cup frozen corn
1-2 tablespoons herbs (I used basil, rosemary, oregano, parsley, thyme and sage)


1. Preheat oven to 180degC and grease a 24cm diameter ovenproof dish
2. Heat oil in a pan over medium heat, and cook the onion, bacon, ham and capsicum for a few minutes, stirring often, until the bacon is lightly crisp, the onion is slightly caramelised and the capsicum is cooked. Remove from heat and let cool for 5 minutes
3. Whisk the eggs, milk, flour and baking powder in a large mixing bowl until well combined.
4. Stir in the bacon mixture, grated cheese, frozen corn and herbs into the mixing bowl. Season with pepper (and salt, if desired, but keep in mind that bacon and ham are salty already).
5. Pour mixture into your greased dish, and bake for 45 minutes or until set in the centre.
6. Allow to stand for 10 minutes before serving.

The quiche is also delicious when eaten fridge cold.

No comments:

Post a Comment