Quiche has a bad rep for being heavy from the pastry and hard to do for those not skilled in pastry making. So this recipe solves several ‘issues’ at once by not having pastry.
Sometimes known as a ‘shake & bake’ quiche, this works on the same principle as an ‘impossible pie’.* A modest amount of flour is added to a fairly liquid mixture (that must have eggs in it to set), then the flour combines with other bits to form a crust during baking.
These are great for breakfast, but when everyone is coming and going during the week, they can also be a ‘no waste’ light evening meal to which you can add salad or veggies according to the season. Leftovers keep well in the fridge for a few days, but they never seem to last that long around here.
*I am in the habit of having a bit of a pie-a-rama at new year – not sure how we started doing that but pumpkin pie, pecan pie, and impossible pie usually made an appearance, so stay tuned for that.