Easy Quiche – Impossible Pie

I love Impossible Pie – and when you’ve tried an Impossible Pie recipe, I’m sure you will too.  It’s a crazy name, but this is one of those godsends for new cooks, or people without the time, the equipment or the skills, to quickly create something out of nothing without even thinking about it! Easy Quiche Impossible Pie Quiche

With this Impossible Pie quiche recipe, you simply mix all the ingredients together and stick it in the oven – and it sorts itself out!

You don’t make a pastry, it makes it for you.  Pure genius, so here it is…. because you’re not going to believe me until you try it for yourself.  I like to add some slices of tomato to the top of mine!

Easy Quiche

  • 1¼ cups of milk
  • ½ cup of self raising flour (in the US, use all purpose flour and add 3/4 teaspoon of baking powder and 1/4 teaspoon of salt)
  • 3 medium eggs
  • 1 cup of grated cheese, any cheese will do, I prefer strong, mature cheddar
  • 1 cup of chopped bacon or ham
  • 1½ cups of any vegetables you have, grated. I tend to use carrots, sweetcorn, peas.  Just see what you’ve got in the fridge and what you fancy adding!
  • 1 onion chopped


  1. Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth.
  2. Add all the other ingredients into the mix.
  3. Grease a flan dish with oil or butter (or a spray oil if you use those) – and pour the mixture into a flan dish, or any other dish that will hold the mix (or even split it into more dishes, just use what you have).
  4. Bake in a pre-heated oven at 165°C (325°F/Gas Mark 3/moderate oven) for 45 minutes, or until browned on top.  If you’re using a fan oven, then cook this at 140°C.
  5. Remove from the oven and leave to cool for 5 minutes.

You can serve this hot, or wait until it’s fully cooled and pop it into the fridge.

I usually slice it up and slip it into Klik Lock boxes, food keeps fresh for days in these, they’re easy to open/close, they’re stackable and I can instantly see what I’ve got in the fridge. This Impossible Pie is great as a snack, or in a packed lunch, or you can reheat a slice in the microwave for a main meal, I’d serve it with some wedges/beans, or a salad.

This might not be the best looking food you’ve ever prepared, but it’s fabulously tasty, full of goodness – and, best of all, it’s easy and foolproof!

Add in the extras and flavourings that you like – I like to slice a tomato on top if I’ve got one available!  If you’ve frozen tomatoes, this is a great way to use them up.

Impossible Pie in a Slow Cooker

You can use a slow cooker to make Impossible Pie – it’s more fuel efficient and easier to walk away from while you get on with something else.

You can cook it directly in the slow cooker pot, or in a dish in the slow cooker if that’s how you prefer to cook things.

For Impossible Pie using 2-4 eggs, cook on high power for 2-3 hours in a slow cooker; for 5-8 eggs cook for 4-5 hours on low power in a slow cooker.  It’s cooked when you can poke a knife in the middle and it’s set, so something you need to trial and make note of the first time you make this as everybody’s slow cooker will be a different size, different wattage and the ingredients will differ.

This is a recipe that’s best done for the first time when you’re around – so you can watch it as it cooks and get the timings right for your slow cooker.  My slow cooker is 3.5 litres, which is quite a small one, so things tend to cook a little quicker than larger slow cookers.  Once you know how long yours takes, you’ll know forever!