Sunday, October 20, 2013

The impossible made possible

Super easy - not impossible - quiche makes for a tasty meal

The impossible made possible

Awhile back - and yes, it has been awhile given my tendency not to cook and post during summer - I hit upon the need to broaden the repertoire a bit and find a recipe that was easy enough, with few, uncomplicated ingredients, to do on a lazy Sunday or during the week.

I seem to have more recipes now - in cook books, in my own collection - than I'd ever be able to make, but that doesn't stop me from getting ideas for new things to try from It was while reading the email that drops into my inbox from Taste that I saw the recipe for impossible quiche.

Impossible quiche is one of those recipes that seems to hark back to the 70s and 80s - the daggy type of thing your mother would make. In fact, I think my mum did have a recipe for impossible quiche when I was growing up, but I don't ever remember eating it, fussy child that I was. For me, eggs stopped and started with scrambled eggs on toast.
Impossible quiche al fresco

So coming across this recipe, I was curious enough to give it a try. It was easy enough; mix dry ingredients of chopped ham, grated cheddar, flour, baking powder and onion - spread over base of shallow pie dish - and pour beaten egg and milk over the top.

The quiche sorts itself out while baking. The flour and baking powder form a thin crust on the bottom, while the cheese melts, ham cooks and eggs and milk becomes light and fluffy.

The result? A simple, easy-to-make, tasty quiche, that is light enough for a summer dinner or a picnic. In fact, I did make it for a picnic over summer and the whole thing was polished off in minutes. Which just goes to show the impossible is possible...

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