Strong Verbs Are Just Better

The ancestor recipe for this is this one on taste.com.au. This version has been made more complex, but also explained in highly specific detail as it's intended for my father, a man who could cook two things when I was a teenager and has now *doubled* his repertoire and is considering advancing to Impossible Quiche. I have deleted the components explaining EXACTLY which of mum's cookware to use.


This recipe is: noted in both gf and regular versions
This recipe could be: vegetarian, easily (see suggested alternatives); easily modified to avoid chopping
Accessibility pros: one pot; very quick
Accessibility cons: does require that you own an pie maker (like a sandwich press, but with 4-6 little pie moulds). Taste.com.au has various other impossible quiche recipes designed for the oven.


1 cup flour (if gluten-free, I suggest a 1:3 part mix of almond flour and supermarket plain gf flour mix. Buckwheat flour also works but hazlenut is a bit odd. Point is you want something a bit heavier than the supermarket gf flours usually are)
1 cup (250 ml of greek yoghurt, although a bit less is fine. Thickened cream will also work, or a half-half of any two of cream, greek yoghurt and milk)
About 2 tbsp of milk (unless using cream)
About 2 tsp of garlic powder
About 1 tsp / one shake of mixed herbs
About 40 grams of goats cheese or feta, crumbled up by hand (would work okay without this, I think - add parmesan if you have that)
About half a cup of grated tasty cheese
3 eggs
2 rashers of bacon, diced
3-4 mushrooms, sliced and then halved the other way
1-2 tbsp of canola oil
1-2 stalks of green onion

1. Fry the mushrooms and bacon in oil. Start with 1 tsbp of oil, and if the mushrooms absorb it all before they start frying properly, more. If your bacon rashers still had fat on when you diced them, start the bacon frying first, then add mushrooms, and only add oil if the mushrooms are reluctant to sautée nicely.
1. LIft out the bacon and mushrooms onto paper towel.
2. Break the eggs into a medium bowl. Using either hand rotary beaters or a handheld mixer, beat eggs until the yolk and white are combined and there are visible air bubbles. (If using thickened cream, pour that in thirds, rotary beating as you go. Otherwise proceed to next step.)
3. Fold in flour and yoghurt. Mix together with a wooden spoon or spatula until a batter forms. Splash in 1-3 tablespoons of milk (I cannot specify how much because wheat flour has a different goop factor to gf. You want it to be a bit thicker than pikelet batter.)
4. Add garlic, herbs, and cheeses. Add mushroom and bacon.
5. Trim the sad bits off the end of the green onion, and peel off the ratty brown bits from the side. Using scissors, slice the green onion into the mix, one stalk at a time - back off when you feel you have Enough Onion.
5. Plug in the pie maker but do not turn it on yet. Splash a little oil in one of the middle pie dishes. Using a paper towel, wipe some oil over all six bases and wipe the oily paper towel over the top dishes. Turn the pie maker on.
6. Scoop the batter into the pie dishes - roughly level with the top of each dish. Does not need to be smooth, batter will expand.
7. Close the lid and leave for about 4 minutes before you check on the quiches. The first batch will take more than 4 minutes, but there will alway be one or two which cook faster than their friends. Remove them using paper towel and set aside.
8. When the first set have cooked, note that the second will cook faster, because the iron is hotter.

Note: this works perfectly well with feta/goats cheese and spinach, for a vegetarian option.