This post may contain affiliate links. See my privacy policy for details.
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
Don’t forget to PIN THIS RECIPE to your Breakfast and Brunch Board and Remember to FOLLOW ME ON PINTEREST!
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
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!
Learn more about me
Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Kate says
ReplyI love making this and it is a great recipe and so quick. But I find bisquick and other baking mixes too expense to use all the time. But my Mum had her own recipe for a baking mix. You use 10 cups of all purpose flour, 4 tsps of salt (or less according to your own tastes,) six tablespoons of baking powder (make sure it is fresh) and two cups of shortening, lard, or butter. Mix the dry ingredients and then cut in your fat. As my Dad was a fiend for ice cream we always had four litre ice cream pails in the house. Mum would store this mix in the fridge in one of these buckets. You could make anything you would use Bisquick for and it was far cheaper.
Gail says
ReplyGail again !!!……..I did have to bake it a Few Minutes longer too…..is Great !!!!!
Will have a piece for my Breakfast again Tomorrow 🙂Gail says
ReplyI made this recipe with Ham and Swiss Cheese…….turned out Great !!!!!!!
It reheats Very well in the microwave; also froze a couple pieces to have at a later date.Donna Mirante says
ReplyI do this differently but all same. All I do different is throw in blender and spray my pan with Pam. I’ll use and onion in my recipe and it makes a big difference. You can’t tell because you blend it in the blender. Good luck you will love this.
Mary Kauffman says
ReplyDoes this recipe work using an egg substitute instead of eggs in the shell?
Diane says
ReplyI have been making this for years. It is also a family Christmas morning tradition. I use precooked thin sliced bacon from Sams which I crumble up on a paper towel and microwave for 54 seconds. Spray a glass pie plate with Pam, sprinkle the bacon and onion and proceed. very easy and also good reheated.
Sharon says
ReplyMy “crust” always goes to the bottom of the pan and I’ve been doing this for years. Now that we have a new RV without an oven I’m wondering how long I would need to bake this recipe in a microwave oven. Anyone out there that can help me?
Nina Thompson says
ReplyI have been making this for more years then I can count. We often add mushrooms, onions, & peppers. Even have subed the bacon for sausage or ham. For us makes 2 meals – what we call good comfort food. And we have made many other Impossible Pies – have a Impossible Coconut Pie in the oven right now.
Katharine Herring says
ReplyBaked mine for a total of 60 mins. Still slightly runny.
No crust on the bottom.
Needs more Bisquik and less milk.Maybe this recipe has a typo?
Felicity says
ReplyI don’t know about the runny thing, but Impossible pies/quiches don’t have a crust on the bottom. It rises to the top.
Felicity says
ReplyNevermind! I see this recipe says the crust is on the bottom. That isn’t how other “impossible” pies work, so I’m confused.
Katharine Herring says
ReplyBaked for 35 mins and it was milky and runny. And I had let it rest for 20 mins. It’s now back in the oven. We’ll see!
Rachelle says
ReplyHas anyone tried using pancake mix? I don’t have bisquick on hand but I do have a huge bag of pancake mix.
Muriel M Dougherty says
ReplyI use a regular biscuit mix without salt. I buy whatever is cheaper – It works. Would not try pancake mix as flavor will change and might not end up the same.
Grandma D
Char says
ReplyJust made this for brunch. Will comment on flavor in about an hour. Lol Looks fantastic.
Kimber says
ReplyMade this last night and it was great. I doubled the recipe and made it in a 9×13 glass pan. Baked at 400 degrees for 55 min and it was perfectly done. It had a beautiful brown crust on top and bottom. For a hungry family of 4 we only finished half of the pan- it is a lot more filling than you’d think. The texture was like a cross between a traditional egg only quiche and a fluffy popover all in one! No need to serve this dish with rolls, just add a hot vegetable and you’re all set for an easy dinner. My only suggestion would be to increase the meat proportion- the bits of bacon I added per the recipe were totally lost in it, especially since it puffed up so much during baking.
Gary Brazzell says
ReplyLooked great and tasted amazing! My wife pointed out that the egg came out with a taste and consistency that was as close to a souffle as to a quiche.
I am off the bone, so I had to sub for the meat. I slow sauteed red onions and red bell peppers with a lot of sea salt, a little garlic powder, smoked paprika, and chili powder to create a yum like bacon. I also put in a lot of chopped fresh spinach.
Cara says
ReplyMade this last night. Tasted delicious. Meal prep was more like 25 minutes, not five. Crust came out on top. Next time I’m adding another egg or two. Going to rate four stars because of the prep time. It takes longer than 5 minutes to cook the bacon, grate the cheese and beat the batter until smooth.
Denise Ayres Maginness says
ReplyLove this my sister-in-law made it the day after Christmas for breakfast and I came home and found this recipe on line plan to make it with ham and broccoli next time
James Beasmore says
ReplyBaked 45 to 50 minutes
and it was soupy inside. Never did set up. Taste was wonderfulKaren says
ReplyCan I make this quiche the day before and reheat?
biesemeyer says
ReplyYes for your question! more good later 🙂 Quiche is something, we do in France when we are lazy cooking and sometimes time short, my mother did one and put in the freezer too.
Leila Smith says
ReplyI made this with slab bacon hamburger and 4 cheeses. Its my bacon cheeseburger pie. Tysm 4 this recipe. Great for my soccer team! Im 17.
William E Brady Jr says
Reply3/4 c. bisquick
1 1/2 c. milk
3 eggs
beat until it confesses
pour over whatever you want in greased casserole. I usually do onions, peppers, cheddar or what ever cheese(s). sometimes ham or bacon
bake 350 for 30+ minutes, until browned
quick, easy, & goodBetsy I. says
ReplyLiked these proportions best/. Used leftover holiday ham, sun dried tomatoes, black sliced olives, and blended Swiss and Greyere cheeses…a few small hunks of cream cheese, too… SINFUL!!
MarLo says
ReplyLol Love your sense of humor!
Marlene says
ReplyI made this tonight per William E Brady’s instruction and it was great! I baked it about 35-40 minutes but it could have used a few minutes more. I scavenged through the fridge and came up with some frozen corn, jarred roasted red peppers, and sharp cheddar. I will make it again!
Dianal says
ReplyBest ever
Chelsea says
ReplyUsed my own Bisquick mix, but it turned out great. Had no problems with the crust sinking and the taste was delicious.
Dani says
ReplyI’ve made this twice now, once with GF bisquick. My crust keeps coming out on top. Any idea why? I make sure the batter is smooth.
Peggy says
ReplyWasn’t impressed. Crust came out on top on mine. I put the egg/milk/bisquick in my vitamix and it was very smooth. There are so many wonderful egg recipes out there — I won’t be making this one again.
Sarah says
ReplyTry using more milk – the thinner the batter, the easier it is to get the crust to sink to the bottom. Also, letting it rest before eating makes a big difference too. Lastly, if you put your pie plates directly on the rack, instead of on a cookie sheet (to prevent drips), that helps firm up the crust.
Lindsay Traver says
ReplyHas anyone tried this in muffin tins and making them that way? I haven’t ever tried this. My mom recommended, I am very pregnant and putting together some freezer meals. So I thought the individual ones for breakfast would be good and easy?
Tlo says
ReplyI have done similar recipes using the muffin pans, I have some jumbo muffin cups I use. I haven’t tried it yet with Bisquick but think it would work. I would cut down the cooking time to 20 mins for muffins maybe the heat to 385 and maybe use some silicone baking cups to cut down on the mess. I just made the pie sized version of this with Gluten Free Bisquick and just took it out of the oven to cool, it looks delicious. The crust formed kind of a poof at the top so it kinda looks like a giant muffin. Good luck with the new addition.
Athena says
ReplyCan I use almond milk??? Please please please cuz ma’ wife’s vegan! Ha, except for “happy eggs” And I wanna eat this so bad tonight!!!!
Natasha says
ReplyWe love this because it’s perfect for a work night meal. I’ve made it 3x now, and I actually like it better than quiche with a crust. I usually make it with ham, cut and pre-steamed broccoli, and Gruyere, but plan to branch out to other combinations. We never have Bisquick, so I make it–one batch makes 3 pies. It reminds me of my childhood, because Mom used Bisquick a lot. Thanks so much for the recipe! 🙂
Sarah Cameron says
ReplyI’ve been making this recipe for years. My recipe came from a Betty Croker cookbook. I always use cheddar because I always have it on hand. Great way to use leftover Christmas or Easter ham. My son who is 25 now loves it.
Linda says
ReplyMine did not form a crust – the whole thing inside will like a gelatin mold.
Katie says
ReplyI totally remember this Bisquick recipe and love it! I’m going to try it with a gluten free all-purpose baking mix and see what happens!!!
Karlynn says
ReplyI would love to hear how it turns out!
Annette says
ReplyKatie, you said you planned to try this as a Gluten-Free recipe. What GF all-purpose baking mix did you substitute…and, did it work? Were there any other modifications?
Nancy says
ReplyI just made this with Gluten-Free Bisquick and it turned out great! Just substitute gluten-free mix for the regular mix, same amount, and follow the recipe as given.
Jennifer Budgell says
ReplyI’ve never thought to add any flour or a mix like bisquick to my quiche. How does it change the texture? Is it more bread/pancakey like?
The Kitchen Magpie says
ReplyIt sinks to the bottom and makes a crust actually!
Jennifer Budgell says
ReplyI must try this!
Joanne Cocivera says
ReplyIt usually is like a custard!
Ross Bellwood says
ReplyMagpie, I read an article on an Alternate Medicine site some time ago, they stated “Bisquick” was packaged poison!
Joanne Cocivera says
ReplyIf that is all you Eat! It is a great convenience food. There are homemade baking mix recipes which seem less salty.But it is a great invention!
gloria says
ReplyI’ve been using Bisquick for years and it hasn’t killed me yet–I’m 73. You can make it yourself with flour, salt, and baking soda. This recipe also works with plain flour and some melted butter.
Dan says
ReplyIf Bisquick was poison wouldn’t everybody at the Bisquick Factory be dead?
Ida Pence Waterous says
ReplyI would love to make this for community dinner at church, have you made it in a 9×13 or bigger?
Mark Wicklund says
ReplyBisquick is as handy to have around the house as duct tape
Manxe says
ReplyOr Elmer’s Glue
Gil Livesay says
ReplyGlad it’s not just me. You can’t argue when the finished product tastes great.
Theresa du Plooy says
ReplyI live in South Africa we do not get Bisquick what else can I use
Joanne Cocivera says
ReplyTry a homemade biscuit recipe.
Cindy says
ReplyI had no idea that you could micro-steam mushrooms. I learn something new everyday! And I am totally going to try this recipe!
Newer Comments »
