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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
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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.
4.92 from 378 votes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Total Time
- 40 minutes
- Courses
- Breakfast, Main Course
- Cuisine
- Quiche
- Servings
- 6 servings
- Calories
- 432
- Author
- Karlynn Johnston
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!
Recipe Video
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 co*cktail 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!
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Maureen Kurtz says
ReplyEasy to make and delicious. Changes I made based on what I had on hand–used 3 slices bacon, added 1/4 C diced red bell pepper and about 1/3 of a can of prepared collards. Used grated parmesan and mozzarella cheeses, probably a bit less than 4 oz. Used about 1 3/4 C milk instead of 2 C since some reviews mentioned it was a bit wet and because I added the collards. It turned out very tasty. Certainly not a quiche, but a very nice eggy dinner pie.
Angela says
ReplyI made this tonight for dinner with a side salad. Yum . But I tweaked it. People were complaining it was like rubber. To much Swiss cheese. I used Half Swiss and Italian bend . Swiss cheese has very little fat that’s why it’s turns to rubber . 1 extra egg . Cream instead of milk 1 and 1/2 cups with a small splash of water . I lightly cooked my veggies and on top of them I added small amount of goat cheese for the tang . Steamed asparagus chopped. Mushrooms white and green onion and some cherry tomatoes cut in half . Garlic powder and herbs . Yummy,
Angee says
ReplyI made this tonight for dinner with a side salad. Yum . But I tweaked it. People were complaining it was like rubber. To much Swiss cheese. I used Half Swiss and Italian bend . Swiss cheese has very little fat that’s why it’s turns to rubber . 1 extra egg . Cream instead of milk 1 and 1/2 cups with a small splash of water . I lightly cooked my veggies and on top of them I added small amount of goat cheese for the tang . Steamed asparagus chopped. Mushrooms white and green onion and some cherry tomatoes cut in half . Garlic powder and herbs . Yummy,
Rita Stojanovic says
ReplyThis recipe brought back sooo many memories. I remember making this and taking it to work for coworkers.
I do have a question. I tested it with a toothpick (and knife) and had to leave it in for a bit longer.
While it was good, it was like a soft custard consistency. If I remember back when I made it, it was firm. Did I do something wrong? I follow directions to a T.LB says
ReplyI’ve made this several times and each time I have to cook it way longer than the recommended time or the middle is too liquidy!
Karlynn Johnston says
ReplyIt all depends on the oven! I also tend to use old Pyrex and that glass cooks things up fast!
Liz says
ReplyI don’t like the texture of this at all! Very dense and almost gummy. I think there is too much milk. I wouldn’t suggest it or make it again.
Wanda says
ReplyTry using half the milk and canned condenced milk. And reduce the amount ingredience if you use a 9” pie plate.
Delores Miller says
ReplyCan you use pancake mix
Sue says
ReplyThis was not very good. Thick, gummy and rubbery bottom and sides. I think it had too much bisquick .
Mark Kinghan says
ReplyI tried this using “Just Egg” egg substitute, oat cream and gluten free flour. I sateed onions, peppers, garlic, roasted red pepper and sun dried tomotoes and added finely cut up ham. I used muffin tins, putting the caramelized veggies in the bottom, topped with a little mixed mozzarella and cheddar cheese, pouring the egg mixture on top. I found, though the veggies and cheese didn’t mix in and stayed on the bottom of the pan. Next time I make it I’ll mix in the veggies into the egg mixture before putting it into the muffin tins. But it tastes amazing and you’d never know that there are no eggs in it.
Mark Kinghan says
Replyoops … I meant gluten free bisquick not gluten free flour
Jeff the Chef says
ReplyWhat a helpful and incredibly insightful comment! Substitute fake eggs, fake milk, and fake Bisquick — all completely different ingredients than for which the recipe calls. Don’t use the specified pie plate and instead use a muffin tin. Then rate the recipe with a four out of five. Bless your little heart.
Alex says
ReplyComments are for how people amended the recipe and whether or not that worked. You don’t need to be rude.
Susan Holmes says
ReplyLol. Exactly! I want a review based on the exact ingredients, following all the directions and perhaps a note if one has a wood burning stove in Alaska on top Denali mountain.
Mary says
ReplyI made the recipe with the instructed ingredients and method. I didn’t have a 10 inch pie plate but did have a 10 inch cast iron pan. This was easy to prepare and took me back to the Bisquick days of my youth. I had forgotten about the quiche recipe. It is delicious, light, and fluffy. The tips you provide to increase the recipe are very appreciated. Thank you for reviving this Delicious dish.
Lee Turnbull says
ReplyI live in Australia, what is bisquick?
Steph Almasy says
ReplyBisquick is a baking shortcut. It’s a self rising flour mixture. In AU, looks like you have Jiffy and Krusteaz brand baking mixes that are similar.
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