Impossible Quiche

If you add a little flour to a savoury mixture of eggs, vegetables, cheese and milk you can create a savoury picnic or lunch dish which slices easily without the need for a pastry crust.

1 hour
Prep Time
Impossible Quiche


  • 1 large onion, finely chopped
  • ¼ tsp salt
  • 25g butter
  • 3 eggs
  • 1 cup Meadow Fresh milk
  • ½ cup Edmonds Self Raising Flour*
  • 2 cloves garlic mashed with ½ tsp salt
  • 2 potatoes, peeled, cubed and cooked
  • 1 cup Meadow Fresh grated tasty cheese
  • 2 cups finely chopped greens and herbs**
  • 2–3 Tbsp Puhoi Valley grated parmesan


*Substitute chickpea flour and ½ tsp baking powder if you want a gluten-free result.
**Use what you have. Leafy greens like spinach, silverbeet, sorrel, parsley, chives and tarragon go in raw, but you’ll need to pre-cook other green vegetables like broccoli or asparagus.



  1. Preheat the oven to 220˚C and butter a 20cm shallow ovenproof serving dish.
  2. Put the onion, salt and butter into a small, heavy-based frying pan, cover and set over a gentle heat. After 10 minutes, remove the lid and raise the heat a little. Stir regularly for another 10 minutes until the onion is soft and golden, but not browned. Set aside to cool.
  3. In a large mixing bowl, beat together the eggs and milk with the flour and the crushed garlic. Once the flour is incorporated, add the onion, potatoes, tasty cheese and greens. Mix gently with a spatula until everything is well combined, and spread out evenly in the prepared dish.
  4. Sprinkle over the grated parmesan and bake for about 30 minutes. Serve warm or at room temperature.


Add your review


Easy to make and great use of left over veg


Easy and yummy

Cayla B

Very easy, healthy, hearty but light and versatile. This will be my new go-to for a quiche!