Growing up, my mom always made her quiche with a traditional pie crust. It was good, but it meant we only had quiche when she had the time and patience to make pastry from scratch. Then one day at my neighbor’s house, I tried something that changed everything – a crustless quiche made with Bisquick. The batter magically formed its own crust while baking!
Now, this “impossible” quiche is my go-to recipe when I need something quick but filling for dinner. The best part? You just mix everything in one bowl, pour it into a pie plate, and let the oven do its thing. No rolling pins or pastry skills required. It’s the kind of recipe that makes you feel like you’ve discovered a really good secret.
Why You’ll Love This Impossible Quiche
- No-fuss preparation – Unlike traditional quiche, there’s no pie crust to make or roll out – just mix, pour, and bake. The baking mix creates its own crust as it bakes!
- Basic ingredients – You probably have most of these ingredients in your kitchen already, and the recipe uses simple Bisquick baking mix instead of complicated pastry-making.
- Perfect for any meal – This quiche works for breakfast, brunch, lunch, or dinner – it’s that versatile. Plus, it’s filling enough to be a complete meal.
- Make-ahead friendly – You can cook the bacon and shred the cheese ahead of time, making assembly quick and easy when you’re ready to bake.
What Kind of Bacon Should I Use?
For this impossible quiche, regular sliced bacon from the grocery store works perfectly fine – you don’t need to splurge on anything fancy. Center cut bacon is a good choice since it has a nice meat-to-fat ratio that will give you plenty of crispy bits for the quiche. If you prefer a smokier flavor, go for applewood or hickory-smoked bacon, but avoid thick-cut bacon as it can be too heavy for this dish. Just make sure to cook your bacon until it’s nice and crispy before crumbling it, since any chewy pieces might be distracting in the finished quiche.
Options for Substitutions
This easy quiche recipe is pretty adaptable – here are some swaps you can try:
- Baking mix: While Bisquick is the traditional choice, you can make your own by mixing 1 cup flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon butter. You can also use other brands of baking mix like Jiffy or Pioneer.
- Bacon: Feel free to swap bacon with ham, cooked breakfast sausage, or even chopped turkey bacon. For a vegetarian version, try using sautéed mushrooms or spinach instead.
- Swiss cheese: Not a fan of Swiss? Try cheddar, Gruyere, or a mix of your favorite melting cheeses. Just make sure to keep the amount the same.
- Milk: You can use any milk you have on hand – whole, 2%, or even half-and-half for a richer result. Non-dairy milk like unsweetened almond milk works too, but the texture might be slightly different.
- Onion: Yellow or white onions can be swapped with green onions, shallots, or even a tablespoon of onion powder if you’re in a pinch.
Watch Out for These Mistakes While Baking
The biggest challenge when making an impossible quiche is overmixing the batter – gentle mixing by hand or on low speed just until combined will give you that perfect, light texture, while aggressive mixing can make your quiche tough and rubbery.
Temperature control is crucial – using cold eggs and milk straight from the fridge can prevent the ingredients from blending properly, so let them come to room temperature for about 30 minutes before starting, and make sure your oven is fully preheated to ensure even baking.
A common error is not greasing the pie plate thoroughly – even though this quiche makes its own crust, it can still stick, so coat your pan generously with cooking spray or butter, paying special attention to the sides.
For the best results, let your quiche rest for 10-15 minutes after baking – cutting into it too soon will give you messy slices, and the filling needs time to set properly.
What to Serve With Impossible Quiche?
This savory breakfast pie pairs perfectly with simple sides that balance out its rich, cheesy goodness. A fresh fruit salad with berries and melon adds a sweet, refreshing contrast to the salty bacon and Swiss cheese. For brunch gatherings, I like to serve it with crispy hash browns or home fries on the side – because who doesn’t love potatoes with their eggs? If you’re serving this for lunch or dinner, try adding a light mixed green salad with a tangy vinaigrette dressing to cut through the richness of the quiche.
Storage Instructions
Keep Fresh: Once your impossible quiche has cooled completely, wrap it tightly with plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3-4 days. This quiche is perfect for making ahead for busy weekday breakfasts or when you’re hosting brunch!
Freeze: You can freeze individual slices or the whole quiche for up to 2 months. Just wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. I like to cut it into portions before freezing – it makes grabbing a quick breakfast so much easier.
Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes if it’s refrigerated, or 25-30 minutes if frozen (after thawing). You can also microwave individual slices for 1-2 minutes, though the texture might not be quite as nice as oven-warmed.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 70-80 g
- Fat: 100-120 g
- Carbohydrates: 80-90 g
Ingredients
- 12 slices of bacon (cooked, crumbled, and drained of fat)
- 1 cup swiss cheese, freshly shredded
- 1/3 cup diced onion (yellow or white)
- 2 cups milk
- 1 cup baking mix
- 4 eggs
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Step 1: Preheat and Prepare the Pie Plate
Preheat your oven to 400°F (204°C).
Lightly grease a 10-inch pie plate, preferably made of glass or metal, as ceramic is not recommended for this recipe.
This step ensures that your quiche will not stick to the plate and will allow for easy serving.
Step 2: Assemble the Base Layer
Evenly spread the onions, shredded Swiss cheese, and cooked and crumbled bacon across the bottom of the greased pie plate.
This will form a delicious base layer for your quiche.
Step 3: Whisk the Egg Mixture
In a medium-sized bowl, add the eggs, salt, and pepper.
Whisk these ingredients together until the eggs are fully mixed and frothy.
Then, whisk in the milk to blend everything smoothly together.
Step 4: Incorporate the Bisquick
Add the Bisquick to the egg mixture.
Continue whisking for about 1 minute, or until the mixture is completely clump-free and smooth.
It’s important to achieve a smooth consistency for a well-textured quiche.
Step 5: Combine and Bake
Pour the smooth Bisquick mixture over the prepared onions, cheese, and bacon in the pie plate.
Transfer the pie plate to the preheated oven and bake for 35 minutes.
To check for doneness, insert a toothpick into the center; if it comes out clean, the quiche is fully baked.
Be aware that melted cheese can appear as though the quiche is undercooked, so check a couple of spots if uncertain.
Step 6: Cool, Slice, and Serve
Once baked, remove the quiche from the oven and place it on a wire rack to cool for 15 minutes.
This cooling period allows the quiche to set properly.
After it has cooled a bit, slice into suitable portions and serve warm for a delicious meal.