Bisquick Impossible Quiche Recipe

Looking for an easy meal that the whole family will love? Bisquick impossible quiche is the answer!

Quiche is a savory French tart packed with meat, cheese, and egg custard. It sounds so fancy and complicated to make.

But thanks to the ever-dependable Bisquick, this quiche is impossibly easy to put together.

It doesn’t have the signature crust a traditional quiche has, but it still tastes phenomenal.

Impossible Bisquick Quiche Pie

This recipe was invented by Bisquick and printed on their boxes in the 1970s.

It got its name because of how the Bisquick mix settles at the bottom as it bakes, creating a pseudo-crust and making the seemingly impossible, possible.

All you need is to mix the ingredients and pop it in the oven.

Merlin then goes into your kitchen, does his magic, and transforms the mixture into a decadent, fluffy quiche complete with that delicious Bisquick crust!

For other winning meal ideas, check out these simple Bisquick recipes. Each one is better than the last!

How to Make Quiche Using Bisquick

Making this impossibly easy quiche couldn’t be simpler. Here’s what you’ll do:

1. Prepare. Lightly grease a 10-inch pie plate with margarine or butter. Preheat the oven to 400 degrees. Cook and crumble your bacon.

2. Begin assembling the quiche. Add the bacon, shredded cheese, and diced onion to the pie plate. Spread the mixture as evenly as possible to coat the bottom fully.

3. Make the filling. Combine eggs, salt, and pepper in a separate bowl. Once mixed, stir in the milk, then add the Bisquick.

Whisk the mixture until it’s uniformly smooth.

4. Finish assembling the quiche. Pour the Bisquick mix over the cheese, bacon, and onion in the pie plate.

5. Bake. Bake for 35 minutes or until the quiche passes the toothpick test.

6. Cool and serve. Remove the quiche from the oven and let it cool on a wire rack for about 15 minutes. Then, slice, serve, and enjoy!

Tips & Tricks

Ensure your quiche is even more delicious by following these tips and tricks:

• Vary the toppings. You don’t have to stick to simply bacon, cheese, and onions. Ham, Swiss cheese, broccoli, tomatoes, zucchini, and mushrooms are all great options.

• Make it vegetarian-friendly. Simply swap the protein for your favorite veggies.

• Don’t overstuff the filling. If you add too many things to the custard, it won’t cook properly. A good measure is 1/4 to 1/2 cup of filling per egg.

• Pre-cook the bacon. This goes for any other protein you use. Cooking it first will allow it to ooze out more juice as it bakes, giving more flavor to the quiche.

• Pre-cook any veggies. Saute them quickly to dehydrate them a little. This will prevent their juices from disrupting the moisture balance in the quiche. 

• Don’t overbake. Bake the quiche just until the edges are set. The center should still be wobbly when you take it out.

• Let it cool. Don’t be tempted to slice the quiche right after baking, or it will fall apart. Be sure to give it 15 minutes to cool and set.

• Double the recipe. Serving a large crowd? Double the recipe and cook it in a 9×13 baking pan.

• Use less salt. Omit the salt and use less bacon. Reduced sodium bacon also works.

• Ensure the mixture is smooth. The key to the magic is an ultra-smooth mixture. If it isn’t smooth, it won’t settle at the bottom! You can either stir the mixture by hand or use a blender. Just ensure it’s as smooth as possible.

How to Store

Want to make this ahead? You can!

To Store: Wrap the cold quiche in plastic or transfer to an airtight container. Store in the fridge for 3-4 days.

To Freeze: Wrap the cold quiche in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight.

To Reheat: Microwave slices for 30-60 seconds, or place in a toaster oven for 2-3 minutes. Reheat whole quiche in a 300°F oven for 5-10 minutes.