I won’t lie. Hubby made this for our dinner the other night. We were totally stuck as to what to make and since we had so many eggs in the house (hubby is on a protein diet) we thought some type of quiche was fitting.
I have made Impossible Quiche before. I don’t know why it is called ‘impossible’. It is much more possible than regular quiche because there is no fiddly pastry to contend with. You simply add some breadcrumbs to the mix to bulk it up and keep it from falling apart.
Hubby added tuna to the typical recipe and it was very delicious. The great thing about quiches and frittatas is that you can almost add anything you like!
Here was my original inspiration: Impossible Quiche from Recipe Finder
1/2 large red onion, finely chopped
1 garlic clove, minced
1 cup mushrooms, chopped
4 eggs, lightly beaten
1 1/2 cups (375ml) low-fat milk
1 cup (70g) fresh or packet breadcrumbs
1 cup (120g) grated low-fat tasty cheese
185g tuna in springwater
1 tablespoon dijon mustard
Preheat oven to 200°C or 180°C fan. Lightly grease a 24cm ceramic ovenproof pie dish.
Heat a tablespoon of olive oil in a frypan and soften the onion and garlic. Add the mushrooms and cook until just starting to soften. Set aside to cool. Combine the remainder of the ingredients in a large bowl and then add the onion, garlic and mushrooms. Season with pepper and pour into prepared dish. Bake for 30 minutes, until golden and set. Serve with salad.