After we got back from our quick trip away, Key asked me to help him start making a packed lunch to take to work each day. I think he has had enough of rice every day and I know there were a few days that he just wasn’t eating at all as he didn’t have time to go out and pick up anything.
He has a bar fridge at work but no microwave so it’s not just as simple as taking leftovers which both of us used to do. I’m basically packing him a jumbo sized lunch box similar to what I remember from school.
This impossible quiche was the second thing that I made for him. I used to make a large version of it when we were both working. We would eat it for dinner and then take leftovers for lunch the next day. It’s a great lunch as it’s not too heavy and is really tasty warm but also really great at room temperature. I’ve also made it and cut it into small squares as a finger food for a party.
This is a smaller version that will make 2-3 servings only and it keeps really well in the fridge for a few days. I packed Key’s with some salad and I ate it for lunch with salad too.
You can use either a 13cm x 21cm ovenproof dish or a 5 cup capacity quiche dish for this. It is a smaller sized quiche so don’t put it in a large dish or it will end up really flat.
What makes this quiche impossible? The flour that gets mixed into the egg sinks a little during the cooking process and makes a slight base for the quiche. Impossible quiches have been popular for a while now, they do need a fairly slow bake but the assembly takes minutes so they are a great throw together meal.
Of course the fillings are totally customisable. I also love to make this with bacon, tomato and onion or mushrooms and ham.
If you don’t use Emmental cheese, substitute with something that will melt well but also has some kick to it like a sharp cheddar or a Jarslberg. You need a cheese with lots of flavour or the egg and zucchini could be a bit bland.
The quiche should take about 40 minutes in the oven. It is done once it is completely set and a skewer comes out with no uncooked egg on it. Don’t do what I did though and confuse the melted cheese for egg that’s still runny :)
After cooling in the dish for about 10 minutes, the quiche turns out really easily and can be sliced into your preferred shape.
Zucchini Impossible Quiche
Ingredients – Makes 1 medium sized quiche (13cm x 21cm) which will serve 2-3
- 4 eggs
- 1½ cups of milk
- 1/3 cup of self raising flour
- 1 cup of grated zucchini. You will need approximately 1 large zucchini for this amount
- ¼ cup of roughly chopped parsley
- 3 spring onions, white and some of the green parts sliced
- 1/3 cup of grated Emmental cheese, alternatively use a sharp cheddar or a Jarslberg
- Preheat the oven to 180°C. Grease a 13cm x 21cm ovenproof dish or a 5 cup capacity quiche dish.
- In a medium sized bowl, whisk the eggs and milk with some freshly grated pepper and a generous pinch of sea salt flakes.
- Add the rest of the ingredients and whisk well until everything is combined and no lumps of flour are left.
- Pour the mix into the greased dish. Bake in the oven for 40 minutes or until it is completely set and a skewer comes out with no uncooked egg on it.
- Let the quiche cool in the dish for at about 10 minutes before turning it out and slicing it into wedges. The quiche will keep well in the fridge for a few days and is great hot, room temperature or cold. Serve with a garden salad.