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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
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
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Sammye Lacy says
Has anyone done it and adding hash browns? How much and do you cook longer? Thank you!
Nonna Testagrossa says
This was delicious! When we had our own restaurant I would make the pie crust quiches, they were very popular but a pain to do the crust.
I actually made this in a 9×9 as well. My only issue (and I followed the directions exactly, is that the crust ended up above the bacon. Still tasted yummy, but would like for this to be resolved next time. What could I have done wrong?
TIA
Marilyn says
Thank you. I love this recipe! I had to change some of the ingredients because I didn’t have them in the house. I used ham instead of bacon and I use cheddar cheese instead of Swiss. I also added a little fresh spinach. I will be making this recipe again and again.
Anne says
This is a great recipe and so versatile. Only change I made was to use half and half instead of milk. Turns out so creamy!
Nonna Testagrossa says
Do you ONLY use 1/4 cup Bisquick? Or do you add the other 3/4 cup in after?
Does this make a thinner crust?
Kathy says
Did you get an answer on this?
Cindy says
This was so delicious!!! I made mine with bacon, crumbled sausage, yellow bell pepper, scallions, and about a cup of shredded cabbage. All the rest was the same. I doubled it and it came out perfectly.
K says
I too have been making this since the 80’s. But today for the first time, it puffed up in the oven. Does anyone know why this might’ve happened? I did use frozen shredded cheese…could that have done it? It looked like jiffy pop…still tasted good at least.
ev says
Can I use the gluten free Bisquick?
Laura says
I have been doing this recipe since the early 80’s. I use 1/4 cup bisquick and I put the bisquick eggs, milk salt and pepper in the blender for 2 minutes . We use to call this blender quiche
Kelly Havens says
I make this with bacon, sausage and hash browns and I use sharp cheddar. I also have done Italian sausage and sun dried tomatoes.
Cynthia says
I wanted to do a quiche in the instant pot but most of them are crustless and I really like the crust. I remembered my mom made impossible quiche so wondered if anyone had tried this in the instant pot?
Barbara DiNitto says
Made this recipe with ham and Swiss cheese this weekend (one to give away) and this has become my favorite out of all the Bisquick quiches I’ve made over the years! I used Gluten-free Bisquick
baked at 400 degrees for 35 min and the top was way to dark and middle was too wet needed to cook another 10 minutes. It was still super delicious even wih the dark top. Must be my oven. Next time I’ll try 350 dgrees
Sheena says
Yes! Had to cook mine longer. I think it’s the ham. Top was also dark but tasted good
Lori yeske says
Made today ham and cheese it took 1 hour
Pbunno says
Cooked for 35 minutes but center came out wet..will cook longer next time..
Tanya says
Mine came out wet on bottom as well. Baked for 55 mins at 400. Wasted my money
Kris says
So much easier than most quiche recipes and I already had all the ingredients… Everyone loved it and thought I’d worked so hard to make it! I will definitely make again!
Jane stilgenbauer says
11/2021 made quiche in 9×9 pan 2 times – 1 with bacon, Swiss , sautéed, mushrooms; 1 with bacon , frozen spinach, feta,a little cheddar and sauteed mushrooms. Baked in 30 minutes , both excellent.
JULIE says
Excellent. I use a blender on high speed to mix the eggs, milk and Bisquik.
Mary Eunice Erb says
There’s some changes I made to this recipe. I mixed everything together in the Bisquick. (Half of the cheese was mixed in as well.)There was even cooking in the pie plate. Also, I used parsley and Mrs.Dash atop of pie with sprinkled cheese.
A delicious breakfast change!
Marilynne says
Can I make mini quiches of this recepie in muffin tins? Anything special I need to know? Thank you so much for everything!
JoAnn Rowntree says
Have made Bisquick quiche many different ways and always is a family favorite.
Phyllis Rieves says
Yes you can! Just start watching the muffins at about 12 minutes. Don’t let them over bake!
Nina says
This recipe has been a favorite in our family for many years. Sometimes I like to add mushrooms or well drained spinach. We also like most of the other Bisquick Impossible Pies.
Maria says
Can I use Pamela’s baking and pancake mix instead of the bisquick in the impossible quiche recipe?
Janne says
Can you make ahead and cook later?
Beth says
Yes you can! I make this every Christmas Eve and put it in the fridge. I bake it on Christmas morning.
Annie says
Thank you!
Patricia A Szybist says
I usually don’t review a recipe unless I follow the instructions exactly. But I wanted quiche so I made it with what I had in the fridge. DELICIOUS! I will definitely make it again with the ingredients called for, but for a good quiche recipe that can be modified to use up bits of leftovers in the fridge, this is outstanding. Thank you!
Jacqueline Restoule says
your ham & mushroom recipe says crustless quiche and no bisquick added to it like your top recipe “the bisquick impossible quiche recipe… is this an omission or do I add bisquick and work it in until smooth —just wondering
Mary says
Fantastic! Made it veggie so I left out the bacon, used onion, carrots, sweet peppers, fresh kale (very finely chopped), mushrooms and sharp cheddar. No other changes. Bottom of my got a little too brown but I think that was because I used a glass pie plate. I’ll change the rack height next time. The timing of 400 F for 35 minutes was perfect. Thanks for recipe.
Janet Schmidt says
If you put the ham, cheese and onion in a bowl and toss with 1/2 of the Bisquick, they will not sink to the bottom of the pan. Also I take frozen broccoli and micro for about 3 minutes and put this on top of the quiche before baking. Getting more veggies into the quiche.
joanne says
Tried for the first time. Bottom came doughy. Did i put too many vegetables…? I put the cup of cheese and about 1 and half cups of the vegetables and followed through rest of recipe. I made w bisquick before but didn’t come like this
Sandy says
My family loves this!!
Joanne says
Need to add how long it takes to cook in 13×9 pan.
Kathryn says
This is my second time using your recipe! I love it and so does my family! I was wondering if once this is made I could freeze it after it cools? I’m looking for easy take out and thaw dinners. Thanks so much!
Paulette says
I love quiche but am lactose intolerant.Will it work if I use oat milk instead?
Karen S James says
Dis you get an answer to your question? I would love to make and freeze it.
Lori says
Yes you can freeze once baked.
Sandra says
Can I use deli slices of Swiss cheese? I have lot.
Amanda says
I’d actually never had this growing up, but I do love me some quiche, had all the ingredients needed, and wanted to make a different breakfast. I used ham, fresh spinach, mushrooms, onion, and swiss cheese. What a great start to the day!