This straight forward no weigh crustless quiche, with cheddar cheese, mozzarella and onion is an easy way to cook a quick quiche without too much effort – and with only 5 ingredients! I’ve used a standard, common, mug as the measuring/mixing “bowl”. I have since checked and this mug holds ½ a pint (if you’re a stickler for details!).
Using a mug, once you’ve got the right size, makes for easier washing up than a larger jug, so that’s a little food cheat isn’t it!
For the cheese and onion measurements, it’s all “by eye” and you can use what you’ve got, but I’ve provided precise weights below for what I used, just for clarity. I have just used the quantities of ingredients I had to hand and wanted to use up!
Having “the right size/shape of baking dish” does play a part in this – I’ve used the wrong type. In my personal opinion, this quiche is best cooked slightly shallower – but you have to work with what you’ve got some days!
A quiche, after cooking, does need a little time to sit and rest, to set – but I’m always eager to just eat it, so, yet again, today, I did serve and eat this quiche before it was really “ready”. That’s just how I am 🙂
- 2 large eggs
- Up to ½ pint of milk (precision not essential)
- 75 grams cheddar cheese
- ½ an onion, finely chopped
- ¼ ball of mozzarella (~25-30 grams), cut/torn into small pieces
- Tiny amount of butter/oil/margarine to grease the dish
- Crack your two eggs into the mug and give them a little whisk around with a fork.
- Fill the mug with milk between 3/4 of the way up to almost to the top (I’ve used full fat, blue top, milk, but any milk) and mix the milk and eggs together.
- Oil/butter a small baking dish (mine is 5″ round) and place 50 grams of the cheese in the dish, along with the onion and the mozzarella cheese.
- Pour the egg/milk mix over the top and sprinkle the remaining 25 grams of cheese on top of the crustless quiche.
- Bake in the oven at 190°C for 25 minutes, until the top’s nicely browned. To check if it’s done, place a knife in the centre to see if it’s coming out clean. It will still be wobbly at this stage.
- Turn the oven off and leave the quiche in there for 10-15 minutes to continue to “set”.
Served best at room temperature.
If your dish is quite full of liquid, then place the quiche dish on a baking tray to catch any spillage! The quiche does rise a bit while cooking.
Toaster Oven Settings:
I cooked this in my cheap toaster oven, with the following settings: Bottom shelf, the dish was placed on the baking tray. Top and bottom elements both on. No pre-heating required.
Setting Times for Quiche
Quiche will set at differing times based on the egg/milk ratio, the quantity of mix, the dryness/moisture in other ingredients, the size of your baking dish, the temperature and size of your oven …. and more. If you’re making one for the first time then you need to observe how your mix/dish/oven perform and then you might think about making a small alteration next time. It’s only when you have tasted your quiche for the first time that you can make your personal twists and add more filling, or leave it longer to set, or use a different size/shape of dish. So go on, make one today and start perfecting your own “foolproof” recipe that hits the spot for you!
- Another egg will make it set firmer/better, especially if you use wet quiche fillings (e.g. tomatoes)
- More milk will make it looser
- More filling might mean you need a larger dish!
- A lower oven will slow down the browning
- A wider/shallower dish might make it set quicker/better if the mix is too deep.
For me – I think I need a slightly larger dish, so it fits a little less snugly. A wider dish is what would be my “perfect dish” for quiche as it would enable the filling to set faster/better. I’ll have to keep an eye out still as I don’t have one the right size, but that never stops me cooking my favourite food ….
When it comes to leftovers recipes, this no weigh crustless quiche is one of the easiest ways to use up a lot of odd ingredients, such as cheese, mozzarella, onions, peppers, cold potatoes, cooked meats etc.
Once you’ve identified “the perfect size/shape dish” for this, then, in future, it could become one of your “go to” easy recipes to use up those small bits and bobs and prevent them lurking, unused.
Menu Cost 65p:
This quiche for one person cost about 65p, with the most expensive part being the milk as I buy it in 1 pint bottles, which are pricier per volume.