Crustless Quiche

Awesome! Sometimes I find quiches made with too many eggs too rich, but the milk and flour made this spot on. Monterey jack isn't widely available in Australia so I used a natural cheddar and fresh mushrooms instead of canned.

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This was delicious and simple! I left out the mushrooms (personal preference) and used extra ham. I used a combination of cheeses that I had on hand. I think this recipe would be easily adaptable to ingredients you have on hand. This was such a hearty dish that my husband, toddler and I ate it for dinner with waffles and still had enough to eat again for lunch the next day. This will be a new standby recipe for me!

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Super Delish! I was out of Bisquick and didn't know it until I was ready to make breakfast for company. I looked up "crustless quiche" and found this recipe. I don;t think I will ever buy bisquick again! I did add about 1/2 tsp of baking pwder to the flour and salt and it was pretty close to the same result... mabe even better - crisper on the edges, like a pizza crust! I made mine with broccoli, ham, crisp bacon, green onion and aged cheddar. A hit, as expected! Note: as with Bisquick, you could do taco meat and tomatoes, and cheese, or quite literally, any meat, veg and cheese using the same flour and egg base. I did double the recipe as I used a 12" round stoneware piece from papered chef. I layered meat, then veg, then cheese and onion and poured the batter mis over top and let it sink in. Baked for 30 mins. Worked like a charm.

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This is SO easy to make and very inexpensive. It's a great thing to make if you have leftovers to use up, or have a limited amount of ingredients to make dinner with. We made our first quiche with ham, cheese, mushroom, the onion, frozen spinach, and added frozen asparagus. It was AWESOME! I forgot the garlic, and it still tasted good! The second time I made it it was even better, since I remembered the garlic. You can throw just about anything in this quiche and it's excellent. The flour holds everything together nicely - I've even used 1/2 of the flour called for as whole wheat flour and it was a nice variation - gave a slightly nuttier flavor. This has become one of my favorite go-to recipes and there are NEVER any leftovers!

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This recipe was fantastic! I was a bit wary about the flour in the recipe, since I'd never added flour to my quiche. But it gave the dish great structure and hold. I omitted the meat and instead chose to use mostly onion, garlic, and a red pepper. I also did a blend of gouda & cheddar cheeses. And finally, I topped it the quiche off with thin half moon slices of fresh tomato before throwing it in the oven. DELICIOUS, fast, and easy on the wallet! 5 stars!

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Delicious!! Used fresh mushrooms and no meat - this was a perfect lunch!! Also added a bit of tabasco to add some kick! Thanks!

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Wonderful, take it to every moring meeting.

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Really easy! I made the in patty tins just to make them easier to handle for the kids at speedway tonight. Used bacon, courgettes and fresh mushrooms but still came out great, thankyou!

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This was a fantastic recipe. I left out the ham because I was bringing it to a bunch of veg-heads for a potluck. Instead I had some more veggies and everyone loved it! I think I'll do this more often in the future, because it's not only simple, but a really wallet-friendly recipe. Thanks!

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OH YUM. I also added fresh spinach, another egg, a 1/2 cup more milk and some addt'l garlic salt. I'm going to a little party tonight and will be proud to bring it! Thanks!

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This recipe was delicious and easy! I substituted the Colby-Monterey Cheese with 1/2 Monterey Jack Cheese and 1/2 Extra Sharp Cheddar and added some sliced zucchini which I sauteed with the onions. It was yummy!

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Just tried this today for lunch. It was great. I will be trying it again.

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This is wonderful and so easy! I used extra sharp cheddar instead of the colby-jack cheese, and added some mixed dried herbs too. It would also be delicious using leftover bacon. I'll definitely make this again!

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Thank you so much Northern_Reflectionz for posting this. It's pretty much the recipe I used to make but which, like so many recipes in the past, I have mislaid! SO glad to find it here. I'll be using thinly sliced fresh field mushrooms and some baby spinach leaves, and adding more garlic and some thyme.

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