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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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Patricia Burke says
Thank you for keeping this old recipe. I couldn’t find it on the Bisquick site. I have always loved the ease of making this quiche, but had somehow lost my old recipe. Thank you, Patricia Burke
Laurel says
I love this! I am allergic to eggs, but my family totally enjoys it. The only changes I made: I used 1 cup of Almond milk instead of regular milk, 6 eggs and 1/2 cup of Bisquick, plus called for cheese, bacon & veggies. I also made it in an 8×8 casserole. The crust is beautiful, the cook time was perfect, family said it’s light and fluffy and delicious!
virginia says
not sure why..i followed directions and no matter how long i cooked it, the middle wouldnt cook. it stayed all wet and gooey. put it back in oven twice! and still wet.
Heat T. says
I’ve been making various versions of this for over 40 years. This is the best one yet! I sometimes make it in a square glass baking dish. Doesn’t look as fancy but it’s much easier to pack in a lunch box.
Nancy McCann says
We love using small breakfast links (cook before adding) and subbing with sharp cheddar adding red bell pepper and broccoli. Fabulous!
Little Joey says
I made this for the first time today. But I didn’t like it at all. Most quiche are like a custard that I have had. This was like a cake.
Cheryl says
I have been making this quiche for years BUT BUT I got the recipe from a co-worker. My co-worker got it from his wife. I was pleasantly surprised to see this exact same recipe. By far it is the best quiche we have ever had! We will substitute cheddar cheese and ham and it still is the best!
Trish says
How well does this recite freeze once baked ?
Jeff the Chef says
Oh, Trish! You must have an amazing, magical oven at your home! How I wish my baked goods could rattle off long stanzas from Tennyson, the romantic poetry of Renaissance France, or even bawdy limericks to entertain me. I’ve never had this quiche recite anything to me once baked and certainly not after being frozen.
Annie C says
This is my go to recipe these days. I modify is slightly and use 1 and a half cups of half & half and 3 eggs, as I usually add more onions & zucchini and it can get a little full. I also trim the Bisquick to half a cup, so my carbs are less than 5 per slice. You can hardly tell the difference. Also in addition to salt I added 1/8 tsp white pepper and 1/8 tsp of nutmeg. Those 2 spices were included in the Joy of Cooking’s Quiche Lorraine recipe.
Thank you for sharing this recipe, it is super simple to make!!
Annie says
This is my go to recipe these days. I modify is slightly and use 1 and a half cups of half & half and 3 eggs, as I usually add more onions & zucchini and it can get a little full. I also trim the Bisquick to half a cup, so my carbs are less than 5 per slice. You can hardly tell the difference. Also in addition to salt I added 1/8 tsp white pepper and 1/8 tsp of nutmeg. Those 2 spices were included in the Joy of Cooking’s Quiche Lorraine recipe.
Thank you for sharing this recipe, it is super simple to make!!
Curly says
This recipe is exactly like the one in my Betty Crocker Bisquick, Family Favorites Cookbook from 1991. Exact same amounts but has directions for high altitude baking. In The BC Bisquick book it’s called “Impossible Bacon Pie”. It has always turned out perfect for me.
Heather says
do you have the high altitude instructions?
Allie says
Like others I fondly remember this from my youth! It has become a staple in my menu planning cycle since I re-discovered it with your recipe probably a year ago. I usually use bacon and mushrooms with cheddar cheese and sometimes broccoli. I always use 2% milk and have had no problems. Thanks!!
Katie says
I’ve been making Bisquick pies since back in the 80s. After all the crumbly ingredients are added directly to the pie pan, I find it’s easier to throw the milk, eggs, seasonings and Bisquick directly in a blender. Blend then pour over protein & veg. Just one step to make it faster and easier.
Kt says
the way this site is set up is NOT. user friendly. I understand that you need to monitize the space but the lay out is rediculous.
Cathie says
Kt… I So AGREE with you! this was a waste of Ingredients was not fit to eat1 so DISAPOINTED.
Alma R Read says
My body rejects all types of cheese… any suggestions as to what I can replace it with?
Tia says
Didn’t have any milk but used 12 oz of evaporated milk + 1/4 cup of water. The quiche came ate perfectly cooked inside did not have to add additional time to cook it. For those who said it was soupy inside did you use maybe low fat or 2% milk?
Nancy Robinson says
This was so easy and absolutely delicious! Big hit with the family – just 2 pieces left over.
Debi Baptista says
May I use heay whipping cream instead of milk?
Cecilia J Laubenthal says
Can I mix the ingredients according to the recipe and refrigerate overnite and bake the next day?
Monica says
I am looking for the answer to this question as well
Cecilia J Laubenthal says
Can I mix the ingredients according to the recipe and refrigerate overnite and bake the next day?
Has anyone tried this idea?
Jeff the Chef says
Cecilia! Seeking input through other readers’ time-and-motion studies with a cross-comparative cost analysis seems a bit of a reach when you can either: a) mix it, refrigerate it, and bake it yourself and let us know; or, b) spend the less than 10 minutes to make it fresh before putting it into the oven. Having made this hundreds of times, by the time the oven has pre-heated, you can have everything stirred, whipped, and poured.
I’m just amazed at how incredibly busy and important you must be! Are you a brain surgeon that is often called out on sudden emergencies that requires you to make meals the night before? Do you suffer from catalepsy or narcolepsy and might pass out onto the kitchen floor in a somnambulent heap and are afraid you won’t be able to mix everything before you do?
We should all bow down to your specialness.
Lori yeske says
I have made this a few times always turns out like soup today I cut the milk by half turned out better
NonnaTLC says
I will never make pie crust for quiche again. I don’t know what made me wait so long to try this! it was just as delicious (maybe more) and was done so fast!
Quick question, all my ham and onions stayed on the bottom. How do I prevent that from happening again?
Donette says
SOOO GOOD!
I & hubs have made this pie too many times to count in our 22 years of marriage and there is a recipe card floating around somewhere that is basically this same recipe, but I can’t find it at the moment, so when I wanted to make this for my hubs to take to work, I used this recipe! The only thing i did different was use cheddar cheese and the bacon happened to be hickory thick cut, which these days, is normal cut that we used to get. lol. I also doubled the eggs. We always put 7-8 eggs in. This time I was putting it in a10″ aluminium rectangle pan instead of a pie plate, so it spread out more and did not fluff up as much. I also put another cup of cheese on top in the last few minutes. It turned out fabulous! It was done perfect, not brown; it pulled away from the sides nicely; and tasted fantastic! I thought it turned out the best one yet! Thank you for your fantastic recipe!
Lori Yeske says
I have made a few times a few times great a few times like a soup falls apart brown on top mucky under cooked for 50 minutes
Donna says
Came out perfect. Followed recipe exactly. Except put sausage and veggies on hubby’s side and just veggies on mine. Delicious! Pretty cool how the Except finds its way too the bottom. Thank you for sharing this recipe.
Amy says
Being from New Mexico, I altered this a bit. Instead of bacon I used maple brown sugar sausage. Instead of Swiss, I used fiesta blend cheese, I added 8oz fresh roasted Hatch green chili, peeled and detained. AMAZING!
Robyn says
I used to make this when the kiddos were young. They’re out on their own now, but I was trying to think of different options for boyfriend and roommate.
My issue is one has milk allergy, so we use almond milk whenever possible. Does anyone know if almond milk would it work for this recipe?
Thanks in advance for a reply on this.
Aileen says
So happy I found your recipe in the last year, remember it fondly from growing up!! I make it about once a month, usually using bacon and either mushrooms or broccoli, usually mix swiss and cheddar, but any combo of these works well! Yummy!
Anita says
I’ve made this many times and we’ve loved it every time.
Carolyn says
Soup. Just like the other review. Made exactly to recipe. Brown on top but soup inside. Kept cooking it. Never came out. All ingredients totally wasted. This is a horrible recipe. Please don’t waste your time and money.
Meg N says
Hello! So I added an extra 1/4 cup of bisquick to my recipe and it came out perfect! Definitely need to tweak the recipe for cooking in my state due to elevation.
Heather says
This recipe is fantastic! I’ve made it so many times with so many different fillings & it comes out perfect & delicious every time! I recommend trying it again, as long as your measurements are on point & your ingredients are quality, you’ll have great results!
Amy says
Mine came out amazing and I live in high altitude. I used 1.5 cups half and half instead of 2 cups regular milk.
Bonnie Welch says
User error. I make this all the time and it comes out perfect. Why it dud nit cook us something you did not do. Nothing to do with the recipe
Carolyn Strain says
Soup. Just like the other review. Made exactly to recipe. Brown on top but soup inside. Kept cooking it. Never came out. All ingredients totally wasted. This is a horrible recipe. Please don’t waste your time and money.
El says
This turned out amazing! Everyone loved it. I wonder if it could be made without the Bisquick? Also, next time, you could easily add whatever you like to it.
Brandy Lee says
Don’t know what you did or did not do, I have made this with bacon and ham,,, turns out GREAT every time, my friends love it. It is sooooo simple.
Jane says
can you air fry the quiche?
Sandy says
Disappointing. Baked longer than recipe called for. Very brown on top but still not a solid consistency inside. Did not even taste like eggs – more like a pudding. Will not make again.