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
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!
Video
Notes
Nutrition
Don’t forget to PIN THIS RECIPE to your Breakfast and Brunch Board and Remember to FOLLOW ME ON PINTEREST!
Sage says
Been looking to make this recipe for a while, only have a toaster oven tho! So I’m gonna make in muffin tins( I have a silicon muffin pan). So will be doing that today, in several batches. Mom used to make this when I was a kid and she always made it with what was on hand. She’s gone now, but I’ll make it because it has great memories, stretches the budget easily and tastes so good! Thank You for posting this, makes my day, plus I think Magpies are pretty awesome birds. 🙂
Beth Bowling says
This recipe is Delicious!! We didn’t miss the crust at all. I’ll definitely save it for Family and Guests.
Melanie Johnson says
I cooked mine in an air fryer. The only thing I changed was the cook temp and time. I cooked it on 325° for 20-25 mins. I reused a pie shell pan. I coated it in butter and flour.
It turned out really good.
Thanks 😁
Dayna says
I made this recipe today and doubled it. I used crumbled sausage, onion, zucchini and mushrooms. I used a 9×13 dish and covered it with tin foil for 45 minutes. After the 45 minutes I removed the tin foil and continued to cook for 15 minutes to allow the top to brown. It turned out fabulous!
Mary Allen says
When I was a teen in the 70s we used to make impossible pumpkin pie. Can’t find the recipe these days and wanted to give it t my daughter, anyone have it?
Brenda Casey says
Hi Mary, you can google Bisquick impossible pumpkin pie. I found it there.
Happy Cooking!
Mary says
Mary,
Google impossible pumpkin pie.
Donna Theeck says
I have been making the Impossible Veggie Pie for weeks. It is just for me. I made 2 pies yesterday. I found a bag of Frozen Broccoli and Caiflower Flowerets. It was perfect for two pies. I cut them into 4 pieces. Eat one save one for tomorrow. Froze the other 6 pieces. They microwave great right out of the freezer. With some fresh veggies it makes a great meal for me. Plus I have 6 more meals in the freezer. Great product.
Donna
Bonnie says
I followed the recipe exactly and it turned out beautifully, I don’t think you can mess this up unless you don’t follow the directions honestly. Even down to the cooking time, exactly as the recipe says. The flavor is delicious. I used a quiche pan because that’s just all I had, but it really turned out looking exactly like the picture here….was perfectly done and holds together amazing. I’m just so impressed, this is easy and delicious!!!!
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.
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
Cathy
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!
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.
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.
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!!!!!
Mr. Kitchen Magpie says
Lol, thanks Barbara! We couldn’t have said it better ourselves!
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!
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.
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!
Lisa says
With Bisquick you need more milk/cream than a regular quiche with crust like Julia’s. The normal ratio is 1 egg and enough milk or cream to make 1/2 cup liquid. So 4-5 eggs would use enough liquid to come to about 2 cups – usually about 1-1 1/2. Since you’re using the mix you need the 2.
George says
Burnt on top, middle not done. Had to cook for an hour and still not done. Had to throw out.
Ashley Yoder says
I swear by that ratio as well but with the bisquick you need 2 cups!
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.
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!
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.
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.
Mia says
Question: has anyone used Kodiak Cakes mix instead of Bisquick?
nursecheri62@gmail.com 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!
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.
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!
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.
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!
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!
HEATHER CORMACK says
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.
Letha says
This is one delicious meal… Thank you!!
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.
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
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
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.
Shannon says
my kids LOVED it! 🙂
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.