The classic impossibly easy Bisquick quiche is the perfect way to enjoy a delicious quiche for breakfast or brunch with minimal effort! This savory breakfast is filled with an egg custard that’s flavored with bacon, onion, and Swiss cheese.
Impossibly Easy Bisquick Quiche
You know how some recipes just transport you back in time when you take that first bite? This Bisquick quiche does that for me. It tastes like weekend breakfasts at my Grandma’s house, and it really is just so many happy memories in that delicious bite.
Also, I LOVE an easy breakfast, and it’s even better when they’re also easy to clean up. And that’s what this is! Easy, just so so easy to make. That’s what I love about Bisquick recipes – they’re all just so wonderfully impossibly easy.
Not to mention how super tasty this is, everyone in my family (adults and kids alike) cleans their plates when I serve this (and I get so many requests for second servings, which is kind of my favorite compliment).
This recipe really is magical. I love how the Bisquick separates and creates its own crust – it’s pretty amazing. Plus, I find it is so much tastier than a regular pie crust that I would typically make a savory breakfast tart in.
If you want an impressive culinary magic trick that will get you thumbs up from everyone, Bisquick Quiche is your recipe!
Why Is It Called Impossible Quiche?
This is a recipe that used to be printed on Bisquick boxes in the 1970s. Some people say it’s called impossible quiche because it’s impossibly easy (compared to the traditional way of making a quiche – no pastry crust, pie crust, or blind baking here!).
Some people say it got its name because it seems like an impossible magic trick. The way the Bisquick settles to the bottom during baking to create a crust, when no crust existed when you put it in the oven, is seriously pretty incredible.
You only need 8 ingredients to make this impressive breakfast dish! You’ll need bacon, Swiss cheese, onion, milk, Bisquick, eggs, salt, and pepper.
How To Make Quiche Using Bisquick
Start by cooking and crumbling the bacon, and shredding the Swiss cheese. Layer the Swiss cheese, onion, and bacon in the bottom of a greased pie dish. (See the recipe card below for the full printable instructions.)
In a medium bowl, whisk together the eggs, salt, and pepper. Then mix in the milk and add the Bisquick.
Whisk the Bisquick and egg mixture until it’s totally smooth – this is so important, the recipe won’t work unless it’s completely smooth. Pour the mixture over the bacon, cheese, and onions.
Bake until it’s set, and then let it rest before slicing and serving. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Making Quiche For A Crowd
Since this recipe is so easy and foolproof, it’s really the perfect breakfast to make when you have lots of people to serve. All you have to do is double the ingredients and bake it in a 9 x 13 baking dish. Then cut it into squares and serve!
Why Is My Quiche Not Cooking In The Middle?
If the egg custard in your quiche isn’t setting in the middle, it probably means you used too many ingredients that contain a lot of water. This can happen if you decide to add in lots of vegetables. If you’re going to add any vegetables, it’s important to cook them first so that they release their water and dehydrate a bit before going into the quiche.
How Long Should Quiche Rest Before Cutting?
This does need to set for a bit before you can slice into it. If you slice into it right away, it will fall apart.
When it comes out of the oven, it will have a puffy domed top. After about 15 minutes on a wire rack, the top should have sunk, and the quiche should be set enough to slice.
What Do I Serve With Quiche?
Some delicious side dishes to serve with quiche are:
- Tropical Fruit Salad
- Loaded Baked Potato Salad
- Hamburger Potato Casserole
- Biscuits with Grandma’s Sausage Gravy
- Broccoli Cranberry Salad
- Cinnamon Rolls
There are three ways you can play with the flavors in this recipe: Cheese, Vegetables, and Meat. Just be sure that any meat or vegetables you add are cooked first – it’s so important to cook off all the water you can before adding it to the quiche. My favorite additions and substitutions are:
- Meat: Sausage, ham, chicken, turkey bacon, or ground beef.
- Vegetables: Broccoli, mushrooms, spinach, asparagus, artichoke hearts, kale, bell pepper, or zucchini.
- Cheese: Cheddar cheese, parmesan, or pizza mozzarella.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you like this recipe, be sure to check out our entire egg recipe section! We have some delicious breakfast options. Some reader favorites are:
BEST Bisquick Quiche Recipe
The classic impossibly easy Bisquick quiche is the perfect way to enjoy a delicious quiche for breakfast or brunch with minimal effort!
- 12 slices bacon (cooked and crumbled, fat drained)
- 1 cup freshly shredded Swiss cheese
- 1/3 cup yellow or white onion (diced)
- 2 cups milk
- 1 cup Bisquick *
- 4 eggs
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- Preheat the oven to 400 F (204 C).
- Lightly grease a 10-inch pie plate (I recommend glass or metal, but I don’t recommend ceramic).
- Evenly spread the onions, shredded Swiss cheese, and cooked and crumbled bacon over the bottom of the greased pie plate.
- To a medium bowl, add the eggs, salt, and pepper. Whisk until the eggs are fully mixed, then whisk in the milk.
- Add the Bisquick to the eggs and whisk for about 1 minute, or until the mixture is clump free and smooth (don’t stop whisking until it’s totally smooth!).
- Pour the Bisquick mixture into the pie plate over the other ingredients.
- Bake for 35 minutes. Check to see if the quiche is done by inserting a toothpick into the center, if it comes out clean the quiche is finished baking. (If the first poke comes out a bit wet, check another spot, the cheese is gooey and might fool you into thinking it's not ready.)
- Once the quiche is done, place onto a wire rack and cool for 15 minutes.
- Once the quiche has set and cooled a bit, slice and serve warm!
*I spooned the Bisquick into the measuring cup and gave it a little shake to level out, so the Bisquick was semi loose, but not packed tight like it would be from scooping it in the cup directly.
When the quiche first comes out of the oven, it looks a little puffy or domed. It will settle as it cools.
Amount Per Serving: Calories: 332Total Fat: 20.4gCarbohydrates: 18.8gFiber: 0.6gSugar: 6.6gProtein: 18.7g
Nutrition information isn’t always accurate.
If you’re craving a vintage recipe that will take you straight back to your Mom’s or Grandma’s kitchen, Bisquick Quiche is the recipe for you! Plus, it’s got to be the easiest way ever to make quiche, which is a win in my book!
21 thoughts on “Bisquick Quiche Recipe”
This is SO yummy!! I love that it has no pie crust…just making it itself. My sons (now adults in their 40’s & 50) & I have never cared that much for pie crust, so this is great. I love also, that I can add anything I want..I have also made Impossible Pumpkin Pie for many years…( my boy’s orders..lol)
I put eggs butter milk onions bisquick & seasonings into blender to mix thoroughly for a more fluffy quische Pour into baking dish then sprinkle on solid ingredients
Thanks for the tip, Annmarie! That sounds like a great way to make a really fluffy quiche. -Alexa
Sounds great, I’ve also blended the cheese
I have been trying to find the recipe for a long while. I used to make this back in the 70’s when the recipe was on the side of the box. I have it in the oven at the moment, and I just can’t wait to have it again! I’m so glad you had it posted. Thanks.
Hi Christel, So happy to hear you were happy to stumble upon this Bisquick quiche recipe on the site! Thanks so much for taking the time to leave feedback. -Alexa
So glad to get this recipe. Use to make this in 90’s for my family on weekends. Yes, when recipe was on the biscuit box! Still good and easy.
Anyone try precooked sausage crumbles? I don’t think they’re very greasy.
Hi Nellie, I haven’t tried this, but if you do, please let me know how it turns out! -Alexa
Can’t wait to try this recipe, thank you. Why don’t you prefer using a ceramic pie pan?
I hope you love the recipe, Janet! I’ve just had better look with the middle setting without the edges becoming overcooked when I didn’t use a ceramic pie pan with this dish. -Alexa
I loved this recipe ! I added low sodium ham instead of bacon and scallions in place of the onion. I used skim milk to keep the fat and calories down and it was delicious! I’ll be making again. My husband even liked it and he doesn’t normally like anything healthy I make. Definite keeper this recipe.
Can youmake thisGF by substituting GF Bisquick same amount?
Hi Darla, I haven’t tested this with gluten free Bisquick, so I can’t say for sure. I think it should work though. -Alexa
Thoughts on using sundried tomatoes in place of the bacon to make it vegetarian? I was thinking it might have a similar consistency.
Hi Shoni, I think using sun-dried tomatoes to make a vegetarian version sounds like a great idea! I’d love to hear how it works for you. -Alexa
I made this for a tea I was making for my friend on Saturday. We loved it. I sent some home with her, because she liked it so much! Tomorrow I am going to make it again for a different friend, who is a vegetarian. Thank you for the advice on precooking the vegetables. I can hardly wait!
Hi Torry, So happy to hear you and your friend enjoyed this Bisquick Quiche so much! I’d love to hear how the vegetarian version goes for you and which vegetables you ended up using. -Alexa
I have also made this for many years from the Bisquick box! The recipe I have calls for 1/2 cup mayonnaise… going to try it this way to get a better crust! I’ve also added chopped fresh spinach or broccoli… love it!
Has anyone tried making this the night before and baking it the next morning?
Hi Alex. I have tried the Gluten Free mix and it’s wonderful. It needs a little salt unless you’re using extra salty ingredients. It also has to cook a little longer than regular mix, maybe 5 to 10 minutes.