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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!
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!
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!
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:
- Swiss Mushroom Asparagus Quiche
- Leftover Cinnamon Rolls Breakfast Casserole
- Sausage and Peppers Overnight Breakfast Strata
- Double Cheese Overnight Hashbrown Casserole
Happy cooking!
Karlynn
The Bisquick Impossible Quiche Recipe
Video
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carol says
Can I substitute regular Bisquick with gluten free Bisquick?
Karen says
I have used gluten free Bisquick with this recipe for the past 5 years, and it works fine!
Linda says
Can i make ahead and freeze to save time?
Mj says
Just some tips and common sense things to remember:
-If you add ingredients, use larger ovenware, otherwise you can have overflow of ingredients into your oven. Those run offs are not fun or easy to clean. So prevent a mess in advance
-Many meats like bacon, sausage, or canned meats have a lot of salt. Many cheeses also contain a lot of salt which can negatively impact the Quiche’s flavor or create havoc with your blood pressure. So you may want to omit adding salt to this recipe.
-Foe novice chefs, it can be a little daunting to reach your arm inside a hot oven to test for done-ness with a small toothpick. Ever go by the outdoor section of a dept store like Walmart? In the barbecue supply section, you’ll see those nice long bamboo shish-kabob skewers. Most often you can get a pack for under a dollar, usually at the end of summer. Have a supply on hand. They’re convenient tools for other uses as well.
– Testing for doneness for you novices means, inserting a toothpick or skewer into your food item or cake. If the tooth pick has wet ingredients on it, you need more cooking time. The toothpick will come out clean and dry if your food is done. Don’t forget to rotate your pan halfway through the cooking cycle so both halves of the item are heated equally. Not all ovens are created alike, or the heat isn’t even in all parts of the oven. Rotating your dish prevents one side of the pan from getting more heat than the other.
Anne casey says
I need to make this in 13×9 pan should I double it
Mj says
No, not necessarily, you’ll just get a thinner piece of quiche. The beauty of the Bisquick is that it doesn’t create a crust per se, but makes the bottom firm enough to slice and plate readily.. I always do mine in a bigger pan like that (usually tin foil for easy clean up). The other thing is that I always add ingredients to make it a little healthier. Face it, we don’t always have bacon, so I’ll use left over sausage or chicken, cubed up. I’ve actually used those bacon pieces in a jar used for salads and that works well. Another favorite is spinach or left over broccoli.
Dot. Dawson says
I have made this Quiche several times. Each time, the top of the pie comes out too dark… Any suggestions?
Mj says
Try putting your oven grill one notch lower, or check the timing to see if it’s done enough to take it out 5 minutes earlier. Not all ovens heat evenly and sometimes the distance from the heating element canale a difference. Tey that and see if it helps. Other than that, you can try loosely putting foil over the top until the last few minutes of cooking. Hope that hrlps
Mj says
Sorry there’s no edit for typos and AI seems to generate words I don’t need as it over rides my corrections.
“Canale” is can make a difference.
“Tey” is Try
“Hrlps” is helps
Once again, apologies
Mj says
Try lowering the oven grate shelf one level lower- sometimes, more distance from the heating element helps. Or try taking the quiche out 5 minutes earlier, if it tests done by using a toothpick . The last thing I would suggest is to put a loose piece of foil over the top of the quiche until the.last 5 or 10 minutes when you would remove it. Not all ovens heat evenly, that’s why testing for doneness is a key factor rather than just time.
Ralph says
I love this Quiche. I’ve made it more times than I can count. I add broccoli, more onions than the recipe calls for, bell peppers and I usually use a hot breakfast sausage. It’s the best. My husband likes, my mother likes it. I’ve taken it to pot luck brunch and it’s always a hit and usually the first thing gone from the table.
Cari Price says
I made two, one sausage and one bacon the night before. Heated them up and they were a hit. I put whatever veggies I have on hand, zucchini, spinach, mushrooms, different cheeses.