Easy Self-Crusting Quiche- Mums Famous Recipe
(No Pastry Needed!)
As a child my Mum used to make us this quiche all the time, and now I get to make it for mine and you to yours. That feels so special to me, I hope you enjoy this recipe.
If you’ve ever craved the comfort of a homemade quiche but didn’t want to deal with making pastry from scratch (or didn’t have any on hand), this recipe is for you. I especially love it because it is made with staple ingredients I tend to always have on hand. This self-crusting quiche is light, fluffy, and full of flavor—without the fuss. It’s perfect for busy weeknights, lunchboxes, or a weekend brunch, and the best part? You can mix everything in one bowl.
Why You'll Love This Quiche:
No pastry required – The flour sinks to form a light "crust" while baking.
Quick and easy – Minimal prep, maximum flavor.
Customizable – Use whatever veggies, meats, or cheese you have in the fridge.
Budget-friendly – Simple ingredients, wholesome results.
Ingredients:
3 large eggs
1 cup milk (whole milk works best, but any kind will do)
1/4 cup butter, melted
1/2 cup self-raising flour (or 1/2 cup plain flour + 1 tsp baking powder)
1 cup grated cheese (cheddar, tasty, or a mix)
1 small onion, finely diced
1 cup cooked bacon, chopped (or substitute with shredded chicken, flaked tuna, or salmon)
1/2 cup chopped veggies (spinach, capsicum, zucchini, or your favorites)
Salt and pepper, to taste
Butter or oil, for greasing
Instructions:
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch pie dish or baking dish.
In a large bowl, whisk together the eggs, milk, and melted butter until well combined.
Add the flour and whisk until just combined—don’t worry if it’s a little lumpy.
Stir in the cheese, onion, meat, and veggies. Season with salt and pepper to taste.
Pour the mixture into the greased dish and spread it out evenly.
Bake for 35–40 minutes or until golden on top and set in the center. A knife inserted should come out clean.
Let it cool slightly before slicing. Serve warm or at room temperature with a side salad, roasted veggies, or enjoy it as is!
Tips:
Dairy-free? Use plant milk and skip the cheese or use a dairy-free alternative. Swap butter for olive oil or plant-based butter.
Vegetarian? Leave out the meat and load up on veggies like mushrooms, zucchini, spinach, or capsicum.
Seafood twist? Tuna or salmon (canned or cooked fresh) works beautifully for a lighter, protein-rich version.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Final Thoughts
This self-crusting quiche is one of those recipes you’ll keep coming back to. It’s flexible, easy, and just plain comforting. Whether you’re feeding the family, prepping for the week, or needing a quick dinner, it’s a go-to that always delivers.
Let me know in the comments—what’s your favorite combo of fillings for quiche?