Pin it
This impossible quiche creates its own crust while baking, giving you a delicious savory meal without the fuss of traditional pastry. The magical batter transforms into a perfectly textured quiche with a golden exterior and creamy interior filled with spinach, bacon, and cheese.
I discovered this recipe during a particularly busy holiday season when I needed something impressive but effortless. My guests were amazed when I explained there was no separate crust to make. Now it's my secret weapon for brunch gatherings.
Ingredients
- All purpose flour: Forms the foundation that creates the magical self crusting effect
- Eggs: Provide structure and richness essential for that classic quiche texture
- Milk: Creates the perfect custard base when combined with the other ingredients
- Melted butter: Adds richness and helps achieve that golden exterior
- Cheddar cheese: Brings sharpness and creates pockets of gooey goodness throughout
- Spinach: Adds nutrition and beautiful color contrast
- Bacon: Provides smoky depth and savory flavor notes
- Onion: Offers aromatic sweetness when cooked in the batter
- Garlic powder: Enhances the savory profile without overpowering other flavors
- Dried thyme: Contributes an earthy herbaceous note that complements the eggs beautifully
- Nutmeg: Is the secret ingredient that elevates the flavor of any egg or cheese dish
- Salt and pepper: Balance and enhance all the other flavors
Pin it
Step-by-Step Instructions
- Prepare the baking dish:
- Thoroughly grease a 9 inch pie dish or quiche pan making sure to coat the sides well. This is crucial as the self forming crust needs to release easily after baking. I find butter works better than cooking spray for this recipe.
- Create the batter:
- Whisk together milk flour melted butter and eggs until completely smooth. Take your time with this step to ensure no flour lumps remain. The smoothness of this mixture determines the texture of your final quiche.
- Incorporate the fillings:
- Gently fold in all remaining ingredients including cheese spinach bacon onion and seasonings. Distribute everything evenly so each slice will have a perfect balance of flavors. The mixture will look quite liquid at this stage but will set beautifully during baking.
- Bake to perfection:
- Pour the entire mixture into your prepared dish and bake at 350°F for exactly 35 to 40 minutes. The quiche is done when the center is just set but still has a slight jiggle. The edges should be pulling away from the dish slightly and turning golden brown.
- Rest before serving:
- Allow the quiche to rest for a full 10 minutes before slicing. This crucial step allows the custard to set completely and makes for clean beautiful slices. The quiche will be very hot directly from the oven so this cooling period makes it easier to handle too.
The nutmeg might seem unusual but it's actually my favorite ingredient in this recipe. My grandmother always added a pinch to her egg dishes saying it was the secret to making them taste special. The first time I made this quiche for my own family they immediately noticed something was different in the best possible way.
Storage and Reheating
This impossible quiche keeps beautifully in the refrigerator for up to four days when stored in an airtight container. For longer storage you can freeze individual slices wrapped tightly in plastic wrap and then foil for up to three months. To reheat refrigerated quiche warm in a 325°F oven for about 15 minutes or microwave individual slices for 1 minute. For frozen quiche thaw overnight in the refrigerator before reheating for best results.
Clever Variations
The basic impossible quiche formula can be endlessly customized with different flavor combinations. Try substituting the spinach and bacon with broccoli and ham or roasted red peppers and feta cheese. You can swap the cheddar for any good melting cheese like gruyere swiss or monterey jack. For a vegetarian version simply omit the bacon and add extra vegetables or even some sautéed mushrooms for a meaty texture. The technique remains the same no matter what fillings you choose.
Serving Suggestions
This versatile quiche works for nearly any meal. For breakfast serve it alongside fresh fruit or a simple green salad. For lunch pair it with a cup of tomato soup for a comforting combination. At dinner it makes an excellent side dish with roasted chicken or as a light main course with a more substantial salad. I often serve it at room temperature for picnics or packed lunches as it travels extremely well.
The History Behind Impossible Quiche
Pin it
The impossible quiche gained popularity in the 1970s when Bisquick introduced the concept of a self crusting quiche. The term impossible comes from the seemingly magical way the flour in the batter settles during baking to form a crust without any special techniques. This simplified approach to quiche making became tremendously popular with home cooks looking for convenient yet impressive dishes. My version uses basic pantry ingredients rather than a baking mix giving you the same convenience but with a more homemade flavor.
Frequently Asked Questions
- → Can I use a different cheese instead of cheddar?
Yes, you can substitute cheddar with other cheeses like Gruyere, Swiss, or Monterey Jack for a unique flavor profile.
- → How do I make this quiche vegetarian?
To make it vegetarian, simply omit the bacon and add more vegetables like mushrooms, bell peppers, or zucchini.
- → Can I prepare this quiche ahead of time?
Yes, you can prepare the quiche and store it in the refrigerator for up to 3 days. Reheat in the oven before serving for best results.
- → What can I serve with this quiche?
This quiche pairs wonderfully with a fresh side salad, roasted vegetables, or crusty bread for a balanced meal.
- → Can I freeze leftovers?
Absolutely! Let the quiche cool completely, wrap individual slices tightly in plastic wrap or foil, and freeze for up to 3 months. Reheat in the oven or microwave when ready to enjoy.