Bisquick Impossible Quiche

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Quiches can be such a tricky thing to make. You need the perfect ratios and quantities otherwise your quiche has too little base or doesn’t set properly. Not to mention that sometimes the flavors disappear during cooking and all that time spent was for a bland, flavorless dish.

bisquick quiche recipe

My whole family lives for quiche so you can imagine my frustration struggling to find a perfect recipe.

Just as I was about to give up trying, I found this incredible Bisquick Impossible Quiche recipe – it changed my life

Why is it called the Bisquick Impossible Quiche? Well, that is simple; it’s because it is impossible to believe that a quiche can be this easy, quick and still delicious!

Once again, thanks to the convenient Bisquick baking pre-mix, your cooking and baking life gets a whole lot easier.

This recipe, as I’ve already mentioned, is incredibly easy to make and doesn’t require a lot of time. Possibly the best part of the recipe is how flexible it can be.

Without affecting the egg base (the part that sets the quiche) you can substitute the bacon, cheese and onion with virtually anything you’d like.

Every time you make this recipe you can experiment with flavors. Make a classic caramelized onion quiche or spinach and feta quiche.

Or you can be a bit more daring and try a goat’s cheese and pancetta quiche with cumin and chives. Amazing, right?

Don’t go wasting your time trying to find a “from-scratch” recipe – they rarely work and you are going to waste your time, just like I always did.

This recipe is the only quiche recipe that my family uses and so should you!

How To Make Bisquick Impossible Quiche

Preheat the oven to 400 degrees Fahrenheit. Grease a 10-inch pie dish with non-stick coating like spray or butter. Alternatively, you can line the dish with baking paper.

Spread the crumbled bacon, shredded cheese and diced onion over the bottom of the pie dish. Keep some bacon aside for garnish. Set aside the pie dish until needed.

In a large bowl, beat together the eggs, milk, fine salt and freshly ground black pepper until they are well incorporated.

Add the Bisquick Original mix and slowly mix in the Bisquick until it is fully incorporated. Be careful not to overmix.

Pour the quiche base over the other ingredients in the pie dish and bake for 30-35 minutes or until a toothpick comes out clean.

Halfway through baking, add the remaining crumbled bacon as garnish.

Once the quiche has been fully cooked, allow it to cool on a wire rack for 10-15 minutes before slicing and serving with your favorite accompaniment.

Bisquick Impossible Quiche

5 from 1 vote
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

430

kcal

It is impossible to believe how quick, easy, convenient and delicious this Bisquick quiche recipe can be. Never waste time again experimenting with quiches; this is the only one you’ll need!

Ingredients

  • 12 slices bacon, cooked, drained and crumbled

  • 1 cup (4 ounces) Swiss cheese, shredded

  • 1/3 cup onion, diced

  • 4 eggs

  • 2 cups milk

  • 1/2 teaspoon fine salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 cup Bisquick Original mix

Directions

  • Preheat the oven to 400 degrees Fahrenheit. Grease a 10-inch pie dish with non-stick cooking spray, melted butter or some vegetable oil. You can also line the bottom of the dish with non-stick baking paper.
  • Spread the crumbled bacon, shredded cheese and diced onion over the bottom of the pie dish. Do not spread all of the bacon at the bottom, keep some aside for garnish.
  • In a large bowl, beat the eggs and milk until they are well incorporated. Season the mixture with some fine salt and black pepper.
  • Add the Bisquick Original mix and using a whisk or wooden spoon, slowly mix in the Bisquick until it is fully incorporated. Be careful not to overmix.
  • Pour the quiche base over the other ingredients in the pie dish.
  • Place the quiche in the oven and bake for 30-35 minutes or until the quiche has set. You can test if the quiche is fully cooked the same way you test a cake; by inserting a toothpick in the center of the quiche and seeing if it comes out clean.
  • Halfway through baking, add the remaining crumbled bacon as garnish.
  • Once the quiche has been fully cooked, allow it to cool on a wire rack for 10-15 minutes. This also allows the egg mixture to set.
  • Slice the quiche and serve warm with crème fraiche and a herb garnish of your choice.

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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Nutrition Facts

6 servings per container


  • Amount Per ServingCalories430
  • % Daily Value *
  • Total Fat 29g 45%
    • Saturated Fat 12g 60%
  • Cholesterol 159mg 53%
  • Sodium 845mg 36%
  • Potassium 288mg 9%
  • Total Carbohydrate 18g 6%
    • Sugars 7g
  • Protein 18g 36%

  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips & Tricks

  • Other cheeses that work amazing for quiche include crumbled blue cheese, goats cheese slices, shredded cheddar, grated parmesan, torn mozzarella pieces and virtually any other soft to semi-soft cheese.

These work best as they can become soft and melty during baking.

  • Virtually any type of cooked or cured meat can also work. Some of the best meats include prosciutto, chorizo, sausages, ham, ground beef and pancetta to name a few.

Keep in mind that some meats (those that aren’t usually consumed raw like bacon and ground meat) should be cooked before adding them to the quiche base.

  • Using different spices also gives you a ton of flavor options. Using cumin is one of my favorite quiche spices. Herbs are another great option, especially chives and parsley.
  • Other ingredients that can be used a lot is spinach, slices and boiled potatoes and tomatoes.

Remember, there is no limit to what you can and cannot pair. Experimenting with flavors is the best way you will learn what works and what doesn’t.

Conclusion

Did you ever think that you would be able to find a recipe that can be as diverse as this one?

This Bisquick Impossible Quiche recipe has changed my life forever and so will it yours. Now you don’t ever have to stray away from these tricky quiches again; with this recipe, you’ve got this! Plus if you want to enjoy this the next day, learn how to reheat your quiche.

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