Crustless Quiche

This simple thin batter of eggs and wheat flour holds lots of quiche additions, which means this recipe can be a quick and simple supper dish for those nights when there are lots of leftovers in the fridge and very little time.



Tip: Include cooked vegetables and proteins like chicken, sausage, seafood, the last of the cheese pieces, even rice, potato or leftover pasta can be added.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Makes: 4 servings


1-2 Tbsp canola oil
6 eggs
½ cup (125 mL) milk
¼ cup (60 mL) all purpose wheat flour
2 tsp (10 mL) dried Italian seasoning or other herb mix

2-3 cups (500-750 mL) mixed cooked leftovers
Suggestions: peppers, onions, spinach, celery, zucchini, peas, corn, kale, sausage, bacon, ham, salmon, shrimp, tofu, rice, potatoes etc.
1 cup (250 mL) grated cheese (cheddar, Edam, gouda, Havarti, brick, Monterey Jack)


Preheat oven to 400°F (200°C).
Grease well with canola oil, single serving casseroles, a deep dish 9-inch (20 cm) pie plate or 2L casserole dish.
In a mixing bowl add eggs, milk, and flour. With a whisk or electric beater blend until all the flour is incorporated and the mixture is slightly frothy.

Place the cooked additions on the bottom of the baking dish and distribute evenly. Pour the egg mixture over the ingredients - they should be completely covered. Sprinkle grated cheese over the top.

Bake for 15-20 minutes, depending on the size of the pan. The quiche should be puffed and golden when done.