Impossible Quiche - made possible!

I well remember 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.  The dish is apparently and somewhat incorrectly, attributed with being able to "make its own pastry", which is of course a misnomer.  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 any way you want to serve it, but particularly with a mixed salad and a few fries, 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 its weight in gold. :)

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 and spring onion as courgette, tomato, mushroom - whatever your family likes best, will do fine.  So long as the item will cook in the allotted time, it's a goer.

IMPOSSIBLE QUICHE  (Serves 5-6)

Ingredients:

1.25 cups milk

0.5 cups self raising flour

3 small eggs or 2 medium or large eggs

1 cup grated strong cheddar cheese

chopped pre-cooked bacon (I also use smoked turkey rashers)

3-4 spring onions, chopped
half a tsp of dried parsley

a handful of sweetcorn kernels (optional)

salt & pepper.

Method :

Put the flour, parsley, salt & pepper into a large bowl and make a well in the centre.

In another bowl, whisk together the milk and eggs.

Pour the liquids into the flour and whisk steadily, pulling the flour down from the sides of the bowl into the mixture.

Add the remaining ingredients (and no, there is no need to pre-cook the onion) and stir to combine.  Save a little of the cheese (or grate a bit more!) to sprinkle over the top.

Decant into a greased baking dish and bake in a moderate oven (I use 180deg) for around 25-35 mins or until golden on top. Pierce the centre with a skewer or knife to test. If the egg mix is still soft, put it back in for another 5 minutes or so.

When done, remove from the oven and leave for 5-10 minutes to settle.  Then run a knife around the edge, after which it should be relatively easy to cut portions and remove.

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