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Wallumbilla Crustless Quiche


  • 4eggs
  • 1⁄2cup self-rising flour
  • 1cup milk
  • 1⁄2cup cream
  • 3tablespoons melted butter
  • 1 1⁄2cups grated cheese
  • Filling
  • 3cups mushrooms or 3 cups ham or 3 cups bacon or 3 cups vegetables or 3 cups tomatoes or 3 cups asparagus or 3 cups sweet corn


  • Whisk together the first 5 ingredients.
  • Stir in the filling and cheese.
  • Pour into a greased quiche plate.
  • Bake for 50 to 60 minutes at 180c.


  • zamgirl

    I own a lodge that has a simple restaurant and we use this recipe often – it’s become a staple of our menu. It’s great with just about anything (the cooks have come up with some interesting combinations!). I use it often at home for last minute ‘what are we going to have for dinner?’ times or when you have unexpected guests and need to whip something up quickly with what is on hand.

  • CoogeeCat

    If you’re hesitant about making this – don’t be, just do it! I made this for lunch with a fresh salad and I had rave reviews from my family. I fried some garlic, onions and bacon before adding mushrooms and leftover roasted butternut squash to the egg mixture. The quantities are perfect (I’m always wary when testing a new recipe) and timing is spot on. Next time I’ll leave out the butter, I don’t think it’s necessary with the cheese and cream. This recipe is wonderful, I’m looking forward to making it again.

  • Captain’s Lady

    Unmatched in ease! I made this mid week and it made a beyond easy brown bag lunch for the rest of the week! I used pre cooked venison sausage, crumbled, sauteed onions, zucchini, and red bell pepper. Also added about a half tsp salt, some freshly ground black pepper and a bit of garlic paste with the sauteed veggies. Turned out beautifully browned on the edges and with a great creamy texture. I did only use 1/4 C. flour however, since I did spot more than a few reviews about an overly firm texture when the full amount was used…my only change, and it worked great!

  • ProfLibertine

    I made them as mini-quiches using muffin tins, tripling the recipe so I ended up with 36 regular muffin sized mini-quiches to bring to a brunch meeting tomorrow–a third are spinach-mushroom (use fresh, coarsely chopped), a third are spinach-tomato (2/3 can of chopped tomato and fresh coarsely chopped spinach) and a third are ham (store-bought cubed). I paid close attention to making the egg mixture, but everything else was sloppy and turned out just great by eyeballing it. Really super, easy, adjustable recipe–this one’s a keeper!

  • nikki123

    Loved it! I didn’t have self rising flour but you can make your own by adding 3/4 tsp baking soda and 1/4 tsp salt to the 1/2 cup all purpose (or whole wheat) flour. Very forgiving and flexible base recipe!

  • awalde

    Wow! This came out perfect and easy to transer on a serving plate.
    My choice was: mushrooms and artichokes. Yum! thanks a lot for this fast, tasty and filling dish!
    Perfect for weekdinners for all busy people.

    I think you can transform this as great appetizers cutting it in smaller pieces (when cold!) and arrange on a serving plate. All will love it!

  • Messy44

    Here’s a winner. I am not an egg fan at all, and was looking for ways to get more protein in my diet via eggs. Here it is! LOVE it. Made lots of changes, but the basic recipe is just a winner. You can mess with this big time, as I did, and it is still great. I cut the “good stuff” by using egg beaters, skim milk with no cream, promise spread in place of butter, and only 1 cup cheese. Veg = mushrooms, red pepper, cilantro, a can of green chilies, and one tomato sliced on top. Also added a cup of chopped chicken breast from last night’s dinner and some spices. Excellent! Will try different ingredients. This is a keeper. Simple and FAST! Thanks.

  • J-Lynn

    Hmmm. The basic idea is good. I enjoyed making them in a muffin tin, as another reviewer suggested. And I thought the amount of flour was good. But I found them bland. I added corn, red peppers, and green onions; smoked paprika, cajun seasoning, and salt and pepper for flavor… but not enough apparently. Hubby said twice that they were too bland.

  • Cathy-O

    I loved the simplicity of this recipe and the appearance, but felt that my quiche turned out a bit too firm and thick in consistency compared to other quiches I have made. I will try adding 1/4 cup self raising flour next time. Thanks for the recipe.

  • Chef floWer

    Made this recipe as small muffin size quiches for school lunches and Little Miss (DD) loved them. She asked for shredded ham and cheese only! They only needed about 35 mins before they started to brown up so I took them out of the oven and they were perfect inside. Thanks Mumma for a easy recipe.