Get ready for your new breakfast obsession: my Bisquick quiche recipe! While quiches are delicious — fluffy eggs, salty bacon, and cheese in a flaky pie crust! — when most people hear “quiche,” they think of complex breakfast pies that are at high-end brunch spreads.
That kind of luxury couldn’t possibly be made at home — could it? Enter Bisquick breakfast recipes! Not only is this quiche recipe something you can make at home easily, but it’s also out-of-this-world delicious – every fluffy, savory bite. I serve this dish, of course for breakfast, but it makes a lovely lunch, or light supper meal as well.
If you love vintage Bisquick recipes, I hope you’ll try these next. They’re some of my family’s favorites!
Do I Need To Make A Crust For The Quiche?
Great news! No, you don’t! Just like the Bisquick’s impossible pies, you simply mix the ingredients, and somehow they work together to create a crust-like bottom. No, it’s not a true pastry crust but I’ll tell you, it’s ding dang delicious!
Ingredients For Bisquick Quiche Recipe
- Bacon: Not all bacon is created equal! I love using thick-cut, smoked bacon — it gives the finished quiche a delicious bold smoky flavor, along with dense, chewy chunks of bacon. But feel free to use a thin cut or even something wild like pancetta or Canadian bacon. Go crazy!
- Cheese: I use Swiss cheese in my recipe, but this is another ingredient that can easily be swapped. Swiss has a mild taste and melts beautifully, but you can also use cheddar if you want a sharper bite.
- Onion: I generally use a yellow onion. White can work well, too.
- Milk: I use whole milk but a lower-fat version can work, too.
- Bisquick: The starring ingredient! You may have seen other Bisquick impossible pie recipes floating around and wondered what makes them so impossible, and why is Bisquick so versatile? We owe this adaptable ingredient to a clever train chef — he had made his own pre-made biscuit dry mix, and a traveling salesman from General Mills loved the idea so much, he altered it for mass production. So now we have Bisquick, which of course makes delicious biscuits, but can do so much more!
- Eggs: I use large eggs.
- Salt and Pepper
Tips
- Cool The Pie: Be sure to allow the pie to cool before slicing and serving. It needs to cool to finish setting.
- Make It Vegetarian: Just omit the bacon and add veggies!
- What Vegetables Can I Add To This Recipe? Bisquick impossible vegetable pie is a famous version of this recipe, but what specifically can you add? Virtually any you’d like. Try fresh, chopped spinach, sautéd bell peppers (any color) chopped, or cooked and chopped broccoli.
- Can I Bake This In A Casserole Dish Instead? Need to feed a crowd? Double your recipe and make it in a 9 X 13-inch baking dish. You may need to adjust your cooking time, but just monitor your casserole for toothpick doneness.
- Change Up The Meat And Cheese: The recipe calls for crumbled bacon and swiss but any meat you’d use for breakfast, like sausage, ham, or Canadian bacon will work deliciously. Try using cheddar cheese, Colby, or Monterey jack instead of the Swiss.
- How To Tell When The Quiche Is Done: When a toothpick inserted into the center of the quiche comes out clean, it’s ready!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? You can store the finished quiche in the fridge for up to four days. It’ll start to get a bit soggy, but you can always revive it by baking it in a toaster oven or giving it a few minutes in your standard oven. This is also a great way to store your grab-and-go breakfast slices if you want!
- Can You Freeze This? Yes! Because the dairy is all blended up with the other ingredients, it won’t do anything funky in the freezer. You can safely store this quiche in your freezer for up to three months. This would make a great breakfast on the go! Slice up your quiche, store the slices individually, and freeze them. Then when you need a fast, delicious breakfast, grab a slice, and you’re off!
- Make-Ahead Tips: This quiche recipe pulls together so quickly that I don’t have any make-ahead tips! It’s so fast. The actual prep time is only 10 minutes. I mean, that’s pretty incredible, right?
- If you want, you can always make the quiche base ahead of time and store the unbaked quiche in your fridge for up to four days. If you know you’ll need to pop it in the oven early the next morning, you can whip it up the night before and leave it to chill without worrying!
- Food Safety: Here’s an article about how to store properly.
Serving Recommendations
This is delicious all on its own with a pipping hot cup of coffee or tea. If you want to create a whole brunch spread, try my hashbrown casserole or Crack potatoes, lemon poppy seed muffins, blueberry coffee cake, or strawberry scones. A fresh strawberry spinach salad or KFC coleslaw brightens up any brunch spread! You’ll have a table full of happy campers!
How to Make Bisquick Impossible Quiche
This recipe is a winner from every angle. The taste is obviously sensational — and it whips together in a snap!
- First, sprinkle the bacon, cheese, and onion into a greased pie plate.
- Then in a separate bowl, mix up eggs, milk, salt, and pepper.
- Add Bisquick and whisk until the mixture is smooth.
- Gently pour the liquid into your pie plate.
- Bake for 40 minutes.
More Delicious Bisquick Recipes
- Bisquick Chocolate Chip Cookies
- Bisquick Banana Bread
- Bisquick Biscuits
- Bisquick Biscuit
- Sausage Balls with Cream Cheese
- Bisquick Dumplings
- Bisquick Taco Bake
- Bisquick Pizza Crust
Bisquick Quiche
Fluffy, savory Bisquick quiche spruces up any brunch spread in less than 45 minutes with 6 simple ingredients! Go classy in a snap.
Servings: 6 Servings
Ingredients
- 12 slices bacon chopped, cooked, drained on a paper towel-lined plate
- 1 cup Swiss cheese shredded
- 1/3 cup onion diced
- 2 cups milk
- 1 cup Bisquick
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (204°C). Spray a 10-inch pie plate with nonstick cooking spray; set aside.
- In this order, sprinkle the bacon (12 slices), cheese (1 cup), and onion (1/3 cup) evenly on the pie plate.
- In a mixing bowl, whisk together eggs (4), milk (2 cups), salt (1/2 teaspoon), and pepper (1/4 teaspoon). Add Bisquick and whisk until the mixture is smooth. Pour the egg mixture into the pie plate.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. If the quiche top browns too quickly, loosely cover it with aluminum foil.
Fans Also Made:
Notes
- Cool The Pie: Be sure to allow the pie to cool before slicing and serving. It needs to cool to finish setting.
- Make It Vegetarian: Just omit the bacon and add veggies!
- What Vegetables Can I Add To This Recipe? Bisquick impossible vegetable pie is a famous version of this recipe, but what specifically can you add? Virtually any you'd like. Try fresh, chopped spinach, sautéd bell peppers (any color) chopped, or cooked and chopped broccoli.
- Can I Bake This In A Casserole Dish Instead? Need to feed a crowd? Double your recipe and make it in a 9 X 13-inch baking dish. You may need to adjust your cooking time, but just monitor your casserole for toothpick doneness.
- Change Up The Meat And Cheese: The recipe calls for crumbled bacon and swiss but any meat you’d use for breakfast, like sausage, ham, or Canadian bacon will work deliciously. Try using cheddar cheese, Colby, or Monterey jack instead of the Swiss.
- How To Tell When The Quiche Is Done: When a toothpick inserted into the center of the quiche comes out clean, it's ready!
Nutrition
Serving: 1/6 of the recipe | Calories: 402kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 195mg | Sodium: 736mg | Potassium: 290mg | Fiber: 1g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 1mg
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I Love to Add My Spiral Ham from Thanksgiving & adding diced or sliced Tomatoes set’s it apart ..in a delicious way..! I Also, I tried blending ingredients in blender this time , so I hope it turns out ..
Enjoy, Leilani! 🙂
This is super easy/fast & it tastes amazing!!! THANK YOU for sharing this=)
Thank you, Melissa! This is my go-to breakfast. So happy you like this 🙂