✔ Updated · fixed bake time + 160°F doneness, crustless variations
This Bisquick impossible quiche is the easy, crustless-style quiche that makes its own crust. It's our favorite lazy weekend brunch, and it disappears fast.
At a glance
The one tip that matters: Bake until the center is set, a knife comes out clean and it reads 160°F, then rest it 10 minutes. Cutting too soon is the main reason a quiche turns out runny.
Crispy bacon, Swiss cheese and onion go into the pie plate, a quick batter of eggs, milk and Bisquick gets poured over the top, and as it bakes the mix settles to form a tender bottom layer under a creamy custard. It takes about 15 minutes to prep, bakes at 400°F until set, and works with almost any filling. Variations, make-ahead and reheating tips are below.
Why You'll Love This Impossible Quiche
- No pie crust to make: the Bisquick batter forms its own tender crust as it bakes.
- About 15 minutes of prep, with ingredients you probably already have.
- Endlessly adaptable: swap the bacon and Swiss for ham, sausage, spinach, broccoli or any cheese.
Why Is It Called Impossible Quiche?
Impossible quiche is a retro favorite from the family of impossible pies, which became popular thanks to Bisquick baking mix. Instead of rolling out pastry, you put the fillings in a greased pie plate, pour over a thin batter of eggs, milk and a little Bisquick, and bake. The baking mix settles as it cooks and forms a soft, golden base, so the quiche seems to make its own crust.
The result is lighter than a pastry quiche, much quicker to make and easy to slice. It's ideal for brunch, an easy weeknight dinner or a make-ahead breakfast.
Impossible Quiche Variations
Keep the batter exactly the same and swap in about 2 cups of fillings in total. Cook raw meat first, and cook and drain watery vegetables so the custard sets properly.
| Variation | Fillings (instead of bacon, Swiss and onion) |
|---|---|
| Ham and cheddar | 1 cup diced cooked ham, 1 cup shredded cheddar, 1/4 cup sliced green onion |
| Sausage and pepper jack | 1/2 lb breakfast sausage, cooked and drained, 1 cup shredded pepper jack, 1/4 cup diced bell pepper |
| Spinach and feta | 1 cup cooked spinach, squeezed very dry, 3/4 cup crumbled feta, 1/4 cup chopped onion |
| Broccoli and cheddar | 1 1/2 cups small steamed broccoli florets, well drained, 1 cup shredded cheddar |
| Mushroom and Gruyere | 1 1/2 cups sliced mushrooms, sauteed until dry, 1 cup shredded Gruyere |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Check doneness properly. The quiche is done when the center is set and only barely jiggles, a knife comes out clean, and an instant-read thermometer reads 160°F. Ovens vary, so start checking at 35 minutes.
- Use a 9-inch glass pie plate. Glass shows you when the bottom is golden. A wider 10-inch dish makes a thinner quiche, so check it a few minutes early.
- Pre-cook and drain the fillings. Raw meat, mushrooms, spinach and other watery vegetables should be cooked and squeezed dry first, or the quiche turns soggy.
- Don’t overmix. Whisk just until the batter is blended. A few small lumps of baking mix are fine and disappear in the oven. Lucy is my official whisker here, and she knows to stop as soon as it's blended.
- Rest before slicing. Ten minutes on a rack lets the custard firm up so you get clean slices instead of a runny center.
- No Bisquick? Make a quick substitute: whisk 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt, then rub in 1 tablespoon cold butter until it disappears.
Bisquick Impossible Quiche (Bacon and Swiss)
6
servings15
minutes40
minutes340
kcal55
minutesThe retro impossible quiche made with Bisquick: crispy bacon, Swiss cheese and onion covered with a quick egg, milk and baking mix batter that settles into its own tender crust as it bakes. Bake until the center is set and reaches 160°F.
Ingredients
- For the Filling
12 bacon slices, cooked crisp and crumbled
1 cup Swiss cheese, shredded (4 oz)
1/3 cup onion, finely chopped
butter or cooking spray, for the pie plate
- For the Custard
4 large eggs
2 cups milk
1 cup Original Bisquick mix
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
- Prepare
- Heat the oven to 400°F. Grease a 9-inch glass pie plate (or a 10-inch pie dish) with butter or cooking spray.
- Cook the bacon until crisp, drain it on paper towels and crumble it. Set aside about 2 tablespoons for the top if you like.
- Scatter the bacon, shredded Swiss cheese and chopped onion evenly over the bottom of the pie plate.
- Mix and Bake
- In a bowl, whisk the eggs, milk, Bisquick mix, salt and pepper until blended, about 1 minute by hand. A few small lumps are fine.
- Slowly pour the batter over the filling in the pie plate.
- Bake for 35 to 40 minutes, until the top is golden, the center is set and only barely jiggles, and a knife inserted in the center comes out clean. The center should read 160°F on an instant-read thermometer. Scatter over the reserved bacon for the last 5 minutes, if using.
- Rest and Serve
- Let the quiche stand for 10 minutes before cutting so the custard firms up and slices cleanly. Serve warm or at room temperature.
Notes
- This recipe is very easy to change and by simply replacing the bacon, cheese and onion with other variants, you have a wide range of quiche flavors at the tip of your finger.
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Storing and Reheating Impossible Quiche
Cool leftover quiche, then cover it or move it to an airtight container and refrigerate within 2 hours. It keeps for 3 to 4 days. Reheat slices in a 350°F oven for 10 to 15 minutes, until hot in the center, or microwave single slices in short bursts. For more ways to warm it up, see how to reheat quiche.
To freeze, wrap the cooled quiche or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Looking for more easy bakes? Try our Bisquick sausage balls, cheddar garlic biscuits or the full list of Bisquick recipes.
Try These Bisquick Recipes
Bisquick Banana Bread
Cooks in 75 minutesDifficulty: EasyEasy, moist banana bread made with Bisquick baking mix, very ripe bananas, eggs, sugar and a little oil. One bowl and about 15 minutes of prep, then baked at 350°F until a toothpick comes out clean.
Bisquick Banana Muffins
Cooks in 33 minutesDifficulty: EasySoft, moist banana muffins made in one bowl with Bisquick baking mix, 3 ripe bananas, an egg, sugar and oil, with optional walnuts and a cinnamon-sugar top. Bake at 400°F for 15 to 18 minutes.
Carbquik Buttermilk Biscuits
Cooks in 22 Difficulty: EasyFlaky low-carb biscuits made with Carbquik baking mix in place of flour: cold butter cut into the mix, bound with heavy cream (or part buttermilk for extra tang), patted out, cut and baked hot at 450°F until golden. Makes 8 biscuits.
Bisquick Waffles
Cooks in 30 minutesDifficulty: EasyEasy Bisquick waffles with a crisp golden outside and fluffy middle: Bisquick whisked with milk, an egg, melted butter, brown sugar and vanilla, rested 5 minutes, then cooked in a hot greased waffle iron until the steam stops.
Bisquick Brownies
Cooks in 65 minutesDifficulty: EasyFudgy, chewy Bisquick brownies made with melted chocolate chips, a can of sweetened condensed milk, one egg and Bisquick mix, baked in a 9×13-inch pan at 350°F and finished with an optional layer of chocolate frosting.
Bisquick Dumplings
Cooks in 25 minutesDifficulty: EasyFluffy 2-ingredient drop dumplings made with Bisquick baking mix and milk, spooned onto a simmering stew or soup and steamed for 20 minutes: 10 minutes uncovered, then 10 minutes covered. Calories are for the dumplings only.
Frequently Asked Questions
Why is it called impossible quiche?
It's called impossible because there's no crust to make, yet it bakes up with a crust-like base. The small amount of baking mix in the batter sinks as the quiche bakes and forms a tender bottom layer under the egg custard, so it seems impossible that one batter makes both.
How do I know when Bisquick quiche is done?
Bake until the top is golden, the center is set and only barely jiggles, and a knife inserted in the center comes out clean. For certainty, check the center with an instant-read thermometer: egg dishes should reach 160°F. Then let it stand for 10 minutes before slicing.
Can I use different fillings in impossible quiche?
Yes. Keep the egg, milk and baking mix batter the same and use about 2 cups of fillings. Good swaps are diced ham and cheddar, cooked sausage and pepper jack, or broccoli and cheddar. Cook raw meats and watery vegetables first and drain them well.
Can I make impossible quiche ahead of time?
Yes. Bake it, cool it, then cover and refrigerate within 2 hours. It keeps for 3 to 4 days. Reheat slices in a 350°F oven for 10 to 15 minutes until hot in the center, or freeze the cooled quiche for up to 2 months and thaw it overnight in the fridge.
Why is my impossible quiche watery?
A watery quiche usually means it was underbaked, cut before it rested, or made with vegetables that weren't cooked and drained. Bake until the center reaches 160°F, let it stand for 10 minutes, and squeeze cooked spinach or mushrooms dry before adding them.
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I love, love a good quiche. I’ve tried making a couple of different ones in the past, but they never turned out as pretty as the picture ( ok, I knew that they probably wouldn’t be a mirrored image, but come on, shouldn’t they at least come close?). Anyway, I thought I’d try this recipe and, omg!, so good! And you’re right about using all kinds of different items, they all work beautifully! So thank you for making it so easy to create and enjoy this dish!
I have found this recipe (again) recently but only have 9” pie plate. What do you suggest I change as measurements for my 9” pie plate?
Thank-you
Good news: the recipe is written for a 9-inch glass pie plate, so you can use the measurements exactly as listed! If yours is a shallow (not deep-dish) 9-inch plate it will be quite full, so set it on a baking sheet to catch any drips. Bake at 400°F for 35 to 40 minutes, until golden and the center is set (160°F), then let it rest for 10 minutes before slicing.