I remember well first hearing of the famed "Impossible Quiche" and thinking that it couldn't be possible. Which is, I suppose, what you're meant to think when faced with just the name and the idea. I have often seen it, somewhat incorrectly, attributed with being able to "make its own pastry", which is of course a misnomer as it does indeed form a crust - but it is simply nothing like pastry. It is more a cross between a frittata and a pastryless quiche.
Delicious served with a mixed salad, it makes a perfect meal for those lovers of the bacon/cheese/egg trinity. One added - and fairly important - benefit, is that it registers right up there on the Yummy List for children! A recipe that can do that - and regularly - is worth it's weight in gold, I find. :)
Regarding the quantities - do check that they will fit into the container you're intending on baking them in and as regards the vegetable component - anything goes. Don't feel you have to stay with sweetcorn, as courgette, tomato, mushroom - whatever your family likes best, will do fine!
1.25 cups milk
0.5 cups self raising flour
3 small eggs, 2 medium or large eggs
1 cup grated strong cheddar cheese
Chopped pre-cooked bacon
1 onion, chopped
A handful of sweetcorn kernels
Salt & pepper.
1. Put the flour and some seasoning into a large bowl, make a well in the centre.
2. In another bowl, combine the milk and eggs.
3. Pour the liquids into the flour and whisk steadily, pulling the flour down from the sides of the bowl into the mixture.
4. Add the remaining ingredients (and no, there is no need to pre-cook the onion) and stir to combine.
5. Decant into a baking dish and bake in a moderate oven (I use 180deg) for around 25-35mins or until brown on top. Pierce the centre with a skewer or knife to test. If egg is still runny, put it back in for another 5 minutes or so.
6. When done, remove from the oven and leave for 1-2 minutes to settle. Then run a knife around the edge, after which it should be relatively easy to cut portions and remove.