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Impossible quiche
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Impossible quiche
Why impossible? Well, there’s no actual pastry, but the addition of some flour to the savoury egg custard separates out during cooking to form a soft ‘crust’ that holds the quiche together. So it’s a no-brainer if you love quiche but don’t feel confident with pastry. It also means it’s less calorific
Serves: 6
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
278Kcal
Fat
19gr
Saturates
10gr
Carbs
10gr
Sugars
3gr
Fibre
2gr
Protein
17gr
Salt
1.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- oil or butter to grease
- 4 medium eggs
- 50g self- raising flour
- 375ml milk
- 125g extra mature cheddar, grated
For the ‘filling’
- 100g young spinach
- 1 x 140g pot chargrilled artichokes, drained and halved
- 75g soft goat’s cheese
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5 (this is hotter than the usual temperature for baking a quiche but works perfectly for this particular recipe). Lightly grease a 23cm base diameter ceramic or Pyrex flan dish (or a square baking dish will do the job as well).
- Wilt the spinach in a pan over a medium heat. Leave to cool, then squeeze out the excess moisture and add to the greased dish, along with the artichokes.
- Break the eggs into a mixing bowl and whisk together with the flour, then gradually whisk in the milk until smooth. Stir in 100g of the cheddar, then season the mixture and pour into the baking dish. Don’t worry that it looks very thin and liquid. Randomly add small spoonfuls of the soft goat’s cheese then scatter with the rest of the cheddar.
-
Bake for 30 minutes until golden, set and starting to rise. Leave to settle for at least 30 minutes before serving; this is best served warm, rather than hot.To storeKeeps in the fridge for up to 3 days; best served at room temperature or warm.