The Bisquick quiche recipe is simply the easiest and best quiche ever!

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I no longer bother making one with a crust and actually prefer this one. The Bisquick quiche recipe is meant for moms ( and dads!) on the run that need a quick yet healthy quiche recipe.

The Bisquick Impossible Quiche Recipe - classic makes-its-own-crust quiche that our moms used to make! From @kitchenmagpie

The Trusted Classic Bisquick Quiche

The Bisquick Impossible Quiche Recipe was almost certainly a Bisquick recipe on a box at one point, but I learned it from my mom and it is scribbled on the inside of my huge master cookbook that my grandmother gave me about 15 years ago.  This quiche tastes like my childhood. I can’t count the number of times that my Mom or my Grandma made this quiche. The The Bisquick Impossible Quiche Recipe was THE quiche recipe of the 1960’s, with all the “convenience” recipes coming into style back then. Unlike most however, this is one that I truly love. I can do without a lot of pre-packed ingredient meals from that era, but not the Bisquick Impossible Quiche.

Sometimes, you just need the flavour of your childhood, and this would be it for me!


Do I need to make a crust for the quiche?

No, this is why the Bisquick quiche recipe is so popular. The ingredients are all mixed together but magically a crust made from the Bisquick settles into the bottom of the pan. Let’s be honest, it’s not as good as a real pie pastry crust, but who has time for that? Not me! This is a quick and easy way to whip up a quiche for breakfast or dinner and have it on the table in no time at all.

The Bisquick Impossible Quiche Recipe - classic makes-its-own-crust quiche that our moms used to make! From @kitchenmagpie

Tips & Tricks for Bisquick Quiche

  • You can add in whatever you like to this recipe. The original one calls for ham or bacon and Swiss cheese, which is what my mom used to make all the time.
  • Make this an easy vegetarian recipe as well, just use your favorite vegetables in this dish instead of the bacon or ham.
  • Make sure that you let it cool down. The quiche will fall apart if you serve it too soon. Let it cool and rest out of the oven for a while.
  • You can double this recipe and bake it in a 9×13 pan, which is something my mom would do for large crowds. Quiche squares are just as delicious as the pie shape!


Who else remembers the Bisquick Impossible Quiche? Boy oh boy, it was QUITE the thing back in the day!

Here are some other breakfast recipes for you:

  1. Swiss Mushroom Asparagus Quiche
  2. Leftover Cinnamon Rolls Breakfast Casserole
  3. Sausage and Peppers Overnight Breakfast Strata
  4. Double Cheese Overnight Hashbrown Casserole

Happy cooking!


The Bisquick Impossible Quiche Recipe - classic makes-its-own-crust quiche that our moms used to make! From @kitchenmagpie

3.79 from 71 votes
The Bisquick Impossible Quiche Recipe
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

The Bisquick impossible quiche recipe is simply the easiest and best quiche ever! I no longer bother making one with a crust and actually prefer this one.

Course: Breakfast, Main Course
Cuisine: Quiche
Servings: 6 servings
Calories: 432 kcal
Author: Karlynn Johnston
  • 12 slices of bacon cooked, drained, and crumbled
  • 1 Cup Swiss cheese shredded (about 4 ounces)
  • 1/3 Cup onion diced
  • 2 Cups milk
  • 1 Cup Bisquick
  • 4 Eggs
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon ground black pepper
  1. Preheat your oven to 400 °F.
  2. Lightly grease a 10-inch pie plate.
  3. Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
  4. Beat the eggs with the salt and pepper, then stir in the milk.
  5. Add in the Bisquick and beat until smooth - it must be smooth to work!
  6. Pour the liquid mix over the ingredients in the pie plate.
  7. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
  8. Let cool on a wire rack for 15 minutes.
  9. Slice and serve!
Recipe Notes

You can play around with the ingredients as needed! Sub in cheddar cheese for the Swiss or add vegetables instead of bacon.

Nutrition Facts
The Bisquick Impossible Quiche Recipe
Amount Per Serving
Calories 432 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 163mg 54%
Sodium 851mg 35%
Potassium 294mg 8%
Total Carbohydrates 19g 6%
Sugars 7g
Protein 18g 36%
Vitamin A 9.1%
Vitamin C 0.8%
Calcium 29.1%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


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  4. I’ve made this twice now, once with GF bisquick. My crust keeps coming out on top. Any idea why? I make sure the batter is smooth.

    • Wasn’t impressed. Crust came out on top on mine. I put the egg/milk/bisquick in my vitamix and it was very smooth. There are so many wonderful egg recipes out there — I won’t be making this one again.

    • Try using more milk – the thinner the batter, the easier it is to get the crust to sink to the bottom. Also, letting it rest before eating makes a big difference too. Lastly, if you put your pie plates directly on the rack, instead of on a cookie sheet (to prevent drips), that helps firm up the crust.

  5. Lindsay Traver Reply

    Has anyone tried this in muffin tins and making them that way? I haven’t ever tried this. My mom recommended, I am very pregnant and putting together some freezer meals. So I thought the individual ones for breakfast would be good and easy?

    • I have done similar recipes using the muffin pans, I have some jumbo muffin cups I use. I haven’t tried it yet with Bisquick but think it would work. I would cut down the cooking time to 20 mins for muffins maybe the heat to 385 and maybe use some silicone baking cups to cut down on the mess. I just made the pie sized version of this with Gluten Free Bisquick and just took it out of the oven to cool, it looks delicious. The crust formed kind of a poof at the top so it kinda looks like a giant muffin. Good luck with the new addition.

  6. We love this because it’s perfect for a work night meal. I’ve made it 3x now, and I actually like it better than quiche with a crust. I usually make it with ham, cut and pre-steamed broccoli, and Gruyere, but plan to branch out to other combinations. We never have Bisquick, so I make it–one batch makes 3 pies. It reminds me of my childhood, because Mom used Bisquick a lot. Thanks so much for the recipe! 🙂

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  8. Sarah Cameron Reply

    I’ve been making this recipe for years. My recipe came from a Betty Croker cookbook. I always use cheddar because I always have it on hand. Great way to use leftover Christmas or Easter ham. My son who is 25 now loves it.

  9. Mine did not form a crust – the whole thing inside will like a gelatin mold.

  10. I totally remember this Bisquick recipe and love it! I’m going to try it with a gluten free all-purpose baking mix and see what happens!!!

    • Katie, you said you planned to try this as a Gluten-Free recipe. What GF all-purpose baking mix did you substitute…and, did it work? Were there any other modifications?

    • I just made this with Gluten-Free Bisquick and it turned out great! Just substitute gluten-free mix for the regular mix, same amount, and follow the recipe as given.

  11. Jennifer Budgell Reply

    I’ve never thought to add any flour or a mix like bisquick to my quiche. How does it change the texture? Is it more bread/pancakey like?

  12. Ross Bellwood Reply

    Magpie, I read an article on an Alternate Medicine site some time ago, they stated “Bisquick” was packaged poison!

    • Joanne Cocivera Reply

      If that is all you Eat! It is a great convenience food. There are homemade baking mix recipes which seem less salty.But it is a great invention!

    • I’ve been using Bisquick for years and it hasn’t killed me yet–I’m 73. You can make it yourself with flour, salt, and baking soda. This recipe also works with plain flour and some melted butter.

    • If Bisquick was poison wouldn’t everybody at the Bisquick Factory be dead?

  13. Ida Pence Waterous Reply

    I would love to make this for community dinner at church, have you made it in a 9×13 or bigger?

  14. Mark Wicklund Reply

    Bisquick is as handy to have around the house as duct tape

  15. Gil Livesay Reply

    Glad it’s not just me. You can’t argue when the finished product tastes great.

  16. Theresa du Plooy Reply

    I live in South Africa we do not get Bisquick what else can I use

  17. I had no idea that you could micro-steam mushrooms. I learn something new everyday! And I am totally going to try this recipe!

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