Bisquick quiche is an easy and delicious crustless quiche made with seasoned fluffy eggs, bacon, onions, cheddar cheese topping, and a crust that makes itself! This is an effortless way to feed a crowd for Sunday brunch, breakfast, lunch, or dinner!
If you’re looking for an easy traditional quiche, try this asparagus quiche, crust and all! Or these fun little quiche muffins that are great for customizing for a crowd.
Crustless Quiche Recipe
This easy delicious quiche recipe has been around for decades and for good reason! Otherwise known as the Bisquick impossible quiche recipe, it’s always been an wonderful way to feed the whole family on a budget.
Instead of being made with a crust, the Bisquick gets mixed in with the ingredients and forms a version of a pie crust on its own as it bakes.
It’s a shortcut worth taking to save time and effort when you still want a delicious fluffy egg pie with all the fixings.
I make mine with onions, bacon, and cheese, but this Bisquick quiche can certainly be made with whatever favorite ingredients you like!
Popular in the 60s, we’re bringing this retro recipe back to your table!
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Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll down to the full recipe card for individual amounts.
- Bacon: You’ll need about 1 pound of bacon, cooked and diced. I usually cook my bacon in a skillet just before starting, but if you have a favorite way of cooking your bacon, go for it.
- Onion: Love adding onions to anything with bacon in it. It adds a textural element and of course a yummy flavor. Use sweet onion, red onion or even green onions if you’d like.
- Milk: Use whatever milk you’ve got on hand. 2%, whole, or low-fat milk. You can even use any nondairy milk like soy, oat, or plain almond milk.
- Bisquick baking mix: This versatile pre-made mix can be used for everything from pancakes and waffles to biscuits and muffins. I’ve even got a recipe for Bisquick sausage balls that is so amazing!
- Large eggs: You’ll need about 6 large eggs to make this quiche to serve 8 people.
- Seasoning: Salt, pepper, and dried thyme. You can also use freshly minced thyme if you have it.
- Sharp Cheddar cheese: Love the sharpness of cheddar cheese in eggs. I recommend grating it fresh from a block, it melts much easier and has better flavor than pre-shredded cheese.
Variations
1. Swap the bacon for a different meat. Italian sausage, breakfast sausage, diced ham (a great way to use up leftover ham), rotisserie chicken, canadian bacon, etc.
2. Toss in some veggies. Diced broccoli, baby spinach, roasted red bell pepper, sautéed green peppers, or sun-dried tomatoes. If you add veggies that contain a lot of water, sauté them first. That way they won’t cause the quiche to become watery.
3. Instead of cheddar, you can use your favorite cheese. Mozzarella, feta, goat’s cheese, pepper jack, Swiss cheese, you name it.
4. Make it vegetarian by replacing the bacon with tofu crumbles or more veggies.
5. Add additional seasonings like a ½ teaspoon of dry mustard or garlic powder.
How to Make Quiche Using Bisquick
This Bisquick quiche comes together with 10 minutes of prep time and a few simple steps. Here’s how it’s done:
Step 1: Cook the diced bacon in a large skillet over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Discard all but 1 Tablespoon of the grease from the skillet.
Step 2: Add the onions to the skillet and sauté for about 3 minutes until tender. Set them aside as well.
Step 3: In a large bowl, whisk together the Bisquick mix, milk, eggs, salt, pepper, and thyme until well combined.
Step 4: Add the cooked bacon and cooked onions into a prepared 9” pie dish and then pour the mixture into the pie plate and sprinkle the grated cheddar cheese on top.
Step 5: Bake the quiche for 40-45 minutes until golden brown and the center is set and no longer jiggles when you shake the dish. Allow it to cool for 10 minutes, then slice and serve!
Tips
- Don’t skip the cool-down time. You want it to be settled before slicing into it, otherwise, it will fall apart.
- Easily double this Bisquick quiche recipe and use a bigger pie pan to serve a larger crowd.
Can Bisquick quiche be made ahead of time?
With just 10 minutes of prep time, I’ve never needed to make it ahead of time. However, you can do things earlier like cook the bacon, sauté the onions, and grate the cheese.
You could also bake it, allow it to cool, and store it in the refrigerator overnight, then reheat and serve.
FAQ’s
Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Certainly. After the quiche has cooled completely. You can Wrap each slice tightly in plastic wrap and keep them in a freezer-safe bag for up to 2 months. Then, when you want a slice, grab it, heat it, and go.
If you’ve got a slice or two to reheat, make life easier and use the microwave. You can also use the oven if you’ve got a larger portion of the pie to warm through.
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Bisquick Quiche
Ingredients
- ½ pound bacon diced
- 1 small onion diced
- 2 cups milk
- 1 cup Bisquick baking mix
- 6 large eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme or fresh minced
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9-inch (23-cm) pie dish with nonstick cooking spray.
- Cook the bacon in a large skillet over medium heat until crispy.½ pound bacon
- Transfer the bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon grease in the skillet. Discard any excess grease.
- Add the diced onions to the skillet with the reserved bacon grease and sauté for about 3 minutes until tender. Remove the skillet from heat and set aside.1 small onion
- In a large mixing bowl, add the milk, baking mix, eggs, salt, pepper, and thyme and whisk until well combined.2 cups milk, 1 cup Bisquick baking mix, 6 large eggs, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme
- Add the cooked bacon and onion to the prepared pie dish and then pour the egg mixture into the pie plate and sprinkle the top with shredded cheddar cheese.1 ½ cups shredded cheddar cheese
- Bake the quiche for 40-45 minutes, or until the center is set and no longer wiggles when you shake the dish.
- Let cool for 10 minutes before slicing and serving.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Inez White
yes it forms a nice crust but not like a pie crust.
Inez White
Made this for sunday morning breakfast. It was delicious and fantastic. Will definitely make again. Thank you for the recipe
Susan
Does it form a crust ?
Sherri
Not necessarily. It does get a slight crispy bottom 🙂
Sue
Made with sausage and cheddar in a muffin tin for breakfast on the run. Now that is fast food I can handle!
Linda
Just made this today! Worked much better in a 10 inch quiche pan.
K a t h e r i n e M o r r i s
I’m a great grandma and I haven’t made anything with this weekend so long. Thank you for reminding me, I’ve been looking for a quiche recipe it’s wonderful