Bisquick Impossible Quiche

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This Bisquick Impossible Quiche recipe is a game-changer for anyone who loves the rich, savory taste of quiche but wants to avoid the fuss of traditional methods. With just a few simple ingredients and a clever use of Bisquick mix, you can create a delicious, fluffy quiche that’s perfect for any meal, impressing both family and guests with its delightful flavors and textures.

bisquick impossible quiche

Why is it called 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

  1. Preheat Oven: Set your oven to 400 degrees Fahrenheit.
  2. Prepare Pie Dish: Grease a 10-inch pie dish with non-stick spray or butter, or line it with baking paper.
  3. Layer Base Ingredients: Spread crumbled bacon, shredded cheese, and diced onion in the pie dish, reserving some bacon for garnish.
  4. Mix Eggs and Milk: In a large bowl, beat eggs, milk, salt, and pepper until well combined.
  5. Add Bisquick: Gently mix in the Bisquick Original mix, ensuring not to overmix.
  6. Bake: Pour the mixture over the ingredients in the pie dish and bake for 30-35 minutes. Halfway through, add the reserved bacon as garnish.
  7. Cool and Serve: Let the quiche cool for 10-15 minutes on a wire rack before slicing and serving.


Bacon, cooked, drained, and crumbled: Adds a rich, smoky flavor to the quiche and is used as both a filling and a garnish.

Swiss cheese, shredded: Provides a creamy, nutty taste and helps to create a smooth texture within the quiche.

Onion, diced: Enhances the quiche with a subtle sharpness and sweetness.

Eggs: Serve as the primary binding agent, giving the quiche its classic custard-like consistency.

Milk: Works with the eggs to form the custard base, contributing to the creamy texture of the quiche.

Fine salt: Used to season the quiche, bringing out the flavors of the other ingredients.

Freshly ground black pepper: Adds a slight heat and complexity to the overall flavor profile.

Bisquick Original mix: Provides structure to the quiche, creating an easy and quick base without the need for a separate crust.

Bisquick Impossible Quiche

4 from 63 votes
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





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!


  • 12 slices bacon, cooked, drained and crumbled

  • 1 cup 1 (4 ounces) Swiss cheese, shredded

  • 1/3 cup 1/3 onion, diced

  • 4 eggs

  • 2 cups 2 milk

  • 1/2 teaspoon 1/2 fine salt

  • 1/8 teaspoon 1/8 freshly ground black pepper

  • 1 cup 1 Bisquick Original mix


  • 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.


  • 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

1. Choosing the Right Dish: Through my experience, I’ve found that a glass pie dish distributes heat more evenly than metal, ensuring a perfectly cooked quiche every time. If you’re using a metal pan, watch the quiche closely as it may cook faster.

2. The Secret to Crispy Bacon: For the bacon, I recommend cooking it until it’s just shy of your desired crispiness before adding it to the quiche. It continues to cook in the oven, so this prevents it from becoming overly hard or burnt.

3. Cheese Varieties: While Swiss cheese is traditional, I’ve experimented with various cheeses. A blend of sharp cheddar and Gruyère adds a wonderful depth of flavor. Don’t be afraid to mix and match based on what’s in your fridge!

4. Customizing Fillings: The beauty of this recipe is its versatility. I’ve tried adding sautéed mushrooms, spinach, and even diced bell peppers for a veggie twist. The key is to ensure added vegetables are pre-cooked and drained of excess moisture to prevent a soggy quiche.

5. Avoiding a Dense Quiche: To keep the quiche light and fluffy, avoid overmixing the batter once you’ve added the Bisquick. Overmixing can lead to a dense, heavy texture. Gentle folding is your friend here.

6. Perfect Doneness: I’ve learned that the quiche is done when the edges are set but the center still wobbles slightly. It will continue to cook from residual heat, ensuring a moist, not overcooked, center.

7. Resting is Crucial: Letting the quiche rest for 10-15 minutes after baking is not just for cooling; it allows the quiche to set properly. Cutting into it too soon can result in a runny quiche. Patience here really pays off.

How should I store the leftover Impossible Quiche, and how long will it last?

Leftover Bisquick Impossible Quiche should be stored in the refrigerator. First, let the quiche cool to room temperature. Then, wrap it tightly with plastic wrap or aluminum foil, or place it in an airtight container. Properly stored, it will last for 3 to 4 days in the fridge. For longer storage, you can freeze the quiche for up to 3 months. To reheat, thaw it in the refrigerator if frozen, and then warm it in the oven or microwave until heated through.

Do I need to make a crust for the quiche?

No, you don’t need to make a separate crust for the Bisquick Impossible Quiche. The beauty of this recipe lies in its simplicity and convenience. When you mix Bisquick with the other ingredients and bake it, the mixture forms its own crust-like layer at the bottom of the dish. This self-forming crust is one of the unique and appealing features of the Impossible Quiche, making it a time-saver and an excellent option for those who want the comfort of a homemade quiche without the extra effort of preparing a traditional crust.

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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.

bisquick quiche recipe

One Comment

  1. 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!

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