The Bisquick Impossible Quiche Recipe

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The Bisquick quiche recipe is simply the easiest and best quiche ever!I no longer bother making one with a crust and actually prefer this one. The Bisquick recipe is meant for moms ( and dads!) on the run that need a quick yet delicious quiche recipe. This Bisquick recipe reminds me of my childhood so darn much. We just had it for brunch last weekend and right away it was a flashback to when I was a kid. Everyone’s mom used Bisquick!

More Bisquick Recipes

If you are looking for another Bisquick recipe, try my Bisquick Sausage Balls Recipe or my Bisquick Peach Cobbler, those are delicious ways to use up Bisquick!

a slice of Bisquick Quiche in a white plate over a white cloth
Quiche Recipe

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.

How to Make Quiche

  • Preheat your oven to 400 °F.
  • Lightly grease a 10-inch pie plate.
  • Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
  • Beat the eggs with the salt and pepper, then stir in the milk.
  • Add in the Bisquick and beat until smooth – it must be smooth to work!
  • Pour the liquid mix over the ingredients in the pie plate.
  • Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
  • Let cool on a wire rack for 15 minutes.
  • Slice and serve!
close up slice of Bisquick Quiche in a white plate, salt and pepper shakers on background
The Bisquick Impossible Quiche Recipe – classic makes-its-own-crust quiche that our moms used to make!

Tips & Tricks for Bisquick Quiche

  • You can add in whatever you like to this Bisquick 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!
showing the inside of Bisquick Impossible Quiche
The Bisquick Impossible Quiche Recipe

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!


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 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. #quiche #bisquick #eggs #breakfast #brunch #ham #bacon #swisscheese #baking #cooking

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The Bisquick Impossible Quiche Recipe

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.

4.93 from 119 votes
The Bisquick Impossible Quiche Recipe
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Breakfast, Main Course
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 Information

Calories: 432kcal, Carbohydrates: 19g, Protein: 18g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 163mg, Sodium: 851mg, Potassium: 294mg, Sugar: 7g, Vitamin A: 455IU, Vitamin C: 0.7mg, Calcium: 291mg, Iron: 1.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bisquick Breakfast and brunch Eggs Quiche

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Brandy Stillman says

    I followed the recipe trading out 3/4 cup of milk for heavy cream. Also, I switched out the swiss for pepper jack and sharp cheddar, adding sausage, and baby spinach along with dill to the mix. I also doubled due to having a large family. I’m not a blogger, however, being a cook by trade, I like putting my own spin on recipes that I look up. Thanks for the recipe.

  2. Cathy Rado says

    Absolutely easy to make and scrumptiously delicious…the first time I’ve made quiche and never heard of using Bisquick. Will definitely make again. The appearance alone sold me. It’s the first time I believe that a recipe I’ve made looked as good as the photo. A company dish for sure. Very impressed…!!!

    Thank you

  3. Lee Rutledge says

    This recipe is perfect even with substitutes. I used cheddar cheese chopped cook sausage patties (leftoves), and chopped fresh spinach. It was amazing. I’ve tried other versions and the 2 cups milk were right!5 stars

  4. Alexander Wilson says

    This is an excellent recipie! So good I made it twice! That said, I definitely have some tips:

    – USE A 10 TO 11 INCH CIRCULAR PAN. Any smaller and your quiche is in danger of bubbling over in the oven.

    – Make sure your toppings are evenly spread. Too much cheese or onion in the center will pool water and grease and prevent it from cooking through.

    – Use Convect Bake if you have it. Normal Bake just doesn’t get it fully cooked, at least not in my oven.5 stars

  5. Ginette says

    I just made this recipe. It was delicious! I added spinach and mushrooms. This will definitely be my new go to quiche recipe.5 stars

  6. Barbara Karr says

    OMG! I have never heard this much complaining over a “box recipe”. This is the Impossible Bacon Pie recipe. I have been using it for over 50 years. Never have I had ANY of disasters reported by this group. I continue to use it today. The test kitchens of 50 years ago were created to sell a product not cause kitchen disasters. READ your directions. FOLLOW your directions. ANY ADDITIONS ARE YOUR RESPONSIBILITY. Once you start making additions you are no longer making the authors’ recipe. This was a good choice Magpie. A time tested favorite. Pour an “Adult Drink” and carry on! I for one am enjoying this series. Carry on, I have faith in you!!!!!5 stars

    • Mr. Kitchen Magpie says

      Lol, thanks Barbara! We couldn’t have said it better ourselves!5 stars

  7. Mickie Enders says

    Pat, I used your suggestions but added some steamed broccoli and used cheddar cheese, it turned out PERFECT! And it was tasty too!5 stars

  8. Mrs. Brown says

    Kept in for 45 minutes at 400° and it was dark brown on top and all liquid inside. I hate throwing out food like that. What a waste.1 star

    • MJ says

      I was surprised to read 2 cups of milk. Should probably be 1 cup. Google for Julia Child’s perfect ratio.

      • Melanie says

        This was delicious just as written. I’ve made it several times and have given out the recipe when requested!5 stars

  9. George says

    Burnt on top, middle not done. Had to cook for an hour and still not done. Had to throw out.1 star

  10. Karin says

    I just got done making this but apparently (realized after it was too late) that I used a 9″ pie pan. It spilled out all over the cookie sheet I had it resting on. Will have to try less ingredients next time. Oh, and as I pulled it out with one hand, the pie dish slid to the other side and I was like a circus performer trying to keep it from crashing onto the floor. We all ended up on the floor but thank god face up. Not my finest moment in the kitchen.5 stars

  11. Kelly says

    I’ve made this many times and over the years it gets better and better!
    Easy and always a success!
    I have been wanting to try it in a springform pan and see how it comes out!5 stars

  12. Jewell Lykins says

    All I wanted was the recipe, I got everything on the site. Needs to be improved.

    • April says

      No one cares what you think. Yawn. Go home millenial, you’re acting like an entitled brat again.5 stars

    • Marilyn says

      I noticed that too. I just want the @#$&! Recipe, not bunch of ads for flabby arms. Never mind, I will not come back.

  13. Mia says

    Question: has anyone used Kodiak Cakes mix instead of Bisquick?

    • says

      I made this for breakfast this morning and it turned out beautifully. If you fi d it browning too much or too rapidly, try tenting foil loosely over top as it bakes. This is really a fool-proof recipe, very ecomical and easy to make. I even sent a quarter of it to a sick friend!5 stars

  14. Kathy says

    Made this today. After the 35 min. The toothpick was still very wet and the top was a dark, dark brown almost burnt. I turned off my oven and am leaving it in for about 10 min. I put it in a 9 in. round pan with edges higher than a pie plate and it overflowed in my oven. What a mess. Still not sure what I’ll do with it. Not at all like the picture or what I expected. Will probably peel off the top as it’s not edible. Thank goodness I didn’t make it for company.5 stars

    • Pat says

      I have been making this for years.
      Try using only 3 eggs, and 1 1/2 milk, and 1 1/2
      Bisquick. Bring oven down to 395° for 35 mins. Pull out and let sit till cool. It will NOT be watery and the middle will be done.

      • Mickie Enders says

        I used your suggestions but added some steamed broccoli and used cheddar cheese, it turned out PERFECT! And it was tasty too!5 stars

      • Barbara Karr says

        If you make these changes YOU ARE NO LONGER MAKING THE PRINTED RECIPE!!

    • Mr. Kitchen Magpie says

      Definitely something wrong with the process you took if that happened. We’ve made this numerous times and this has never happened. I’d recommend carefully reading through the recipe and following it to a T next time.

  15. Lynn says

    Excellent Quiche and easy to do. I made the double recipe (only used a pound of bacon) & used an Italian 4 cheese blend since I couldn’t find pre-shreded swiss. There were 6 women hear for a shopping party and the only other thing I served was a green salad. I thought I would have lots left over but almost all of it went! It was a little bland for me (the swiss cheese would have given it more flavor) so will add some garlic powder if I don’t use swiss. Thanks so much!5 stars

    • Linda says

      This is a family favorite! We don’t eat bacon so I always substitute turkey ham…and since I always want leftovers, I add a couple of extra eggs and a tad more Bisquick (plus whatever spices I lay my hands on) and I bake it in a larger stoneware quiche pan (or 9×13 baking dish). Always comes out wonderfully delicious 😋 I do put foil on top to prevent over browning. Thank you for posting!


    I’m wondering if I could you make these into large muffin tins? Doing them for about 25 hungry kids in the morning for breakfast. How long would you bake them then? I’m thinking it will be trial and error.

    • Kathy Handley says

      Just wondering if you ever got an answer to this question, Heather?

    • Sheila says

      So….I am also interested in knowing an answer to this. How long to cook and at what temp, and are they easy to remove?

      • Karen says

        I had the same experience. Read and reread recipe. Did exactly. Too brown and not cooked inside. Waste of eggs and ham really.1 star

  17. Jackie says

    Made this several times with different ingredients. Our favourite is smoked salmon and spinach with diced onion. Note if you skimp on the fillings you will get a thick doughy bottom and then all your toppings float to the top. I’ve had good results with a full cup of meat (ham, leftover salmon, etc), a full cup of cheese (swiss, cheddar, gruyere, whatever) a 1/3 minced onion and a handful of chopped baby spinach. You need enough filling to have it even throughout each slice. It puffs up like a souffle towards the end of the cooking time but relaxes back down about 20 mins after coming out of the oven. We often cover the pie plate with saran before tossing in the fridge and then cut off slices the next day to microwave for 40 seconds for breakfast.

    Betty Crocker makes one with 1/2 the bisquick so I’m going to try that next as sometimes my family complains about the overly doughy base.4 stars

  18. Sandy says

    Have always loved this receipe – I remember in original receipe you put eggs milk and bisquick in blender for 15 seconds and poured over ingredients in pie plate – making me hungry

  19. judy says

    Can this be made the night before and then reheated in the morning??

    • Jackie says

      yes I do it all the time. Microwaving a slice for my breakfast works fine too

  20. Martha Hinkle says

    How much longer would you bake if you double the recipe?

    • Jackie says

      I often double it and do two pie plates side by side on a cookie sheet

      • Mary Gladfelter says

        Never found the recipe. Not interested in any opinions.Just the recipe.

  21. Sydelle Banks says

    What is the recipe for coconut custard quiche ? I had a BC cookbook
    For “ Bisquick impossible pie’s ‘“
    Unfortunately, it’s gone. Can anybody tell me where to find it or buy it?

    • Mella says

      Thanks for this recipe, we loved it.

      I didn’t have Bisquick so I used 1 cup of flour and 1 tsp of baking powder.

      I baked in very large muffin tins @ 400 degrees for 30 minutes. It made 6 muffins perfectly. I froze half for later. To defrost I put in the fridge overnight then microwaved wrapped in paper towel for one minute and they were delicious!!

      I’m going to make them again today!

    • Virginia says

      I so enjoyed this recipe! I used the GF Bisquick and it worked like a charm. Followed the recipe .
      I don’t get a warm “bread” experience very often as GF bread can be a bit fickle…so this was a treat for me.5 stars

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