Have you ever heard of “impossible” quiche? It’s a type of crustless quiche where the batter magically transforms into a sort of crust as it bakes. It’s a pretty cool trick!
And the Bisquick version makes it even easier. Instead of messing with a traditional crust, you just whip up a simple batter using Bisquick mix.
This article is all about the magic of Bisquick impossible quiche: its history, the basic recipe, fun variations, and why it’s still so popular today. It’s also a bit of a throwback, bringing back memories of those vintage Bisquick cookbooks!
What Makes it “Impossible?”
The magic of “impossible” quiche lies in the fact that it makes its own crust. You don’t have to go through the work of making a pie crust or even buying one from the store.
The Self-Crusting Phenomenon
With an impossible quiche, you pour the Bisquick batter into the pie dish first, then add the fillings. As it bakes, the heavier ingredients sink to the bottom of the dish, creating a crust-like bottom layer.
This is different from a traditional quiche, where you have to make a separate, pre-made pie crust.
Historical Context: The Rise of Convenience Cooking
The impossible quiche recipe is a product of the mid-20th century, when Bisquick and other convenience foods started to become popular. Vintage Bisquick cookbooks were full of recipes designed to appeal to home cooks who wanted quick and easy meals.
The original Bisquick impossible quiche recipe
This recipe is a classic for a reason: it’s easy, versatile, and surprisingly delicious. Here’s how to make it.
Ingredients: simple pantry staples
You probably have most, if not all, of these ingredients already. Here’s what you’ll need:
- 1 cup Bisquick mix
- 4 large eggs
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (or diced ham or cooked sausage)
- 1/4 cup diced onion
The best thing about this recipe is that you can easily adapt it to your own tastes. Feel free to swap out the cheese, meat, or veggies for whatever you have on hand or prefer.
Step-by-step instructions: from prep to plate
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch pie dish.
- Cook the bacon until crispy, then crumble it. Dice the onion. (If you’re using ham or sausage, just dice it.)
- In a large bowl, whisk together the Bisquick, eggs, and milk until smooth.
- Add the cheese, bacon (or ham/sausage), and onion to the batter and stir to combine.
- Pour the mixture into the prepared pie dish.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the quiche cool slightly before slicing and serving. Enjoy!
Variations: Endless Possibilities for Customization
One of the great things about impossible quiche is how easy it is to customize! You can swap out ingredients to make it your own. Here are a few ideas to get you started.
Vegetable Medley: Adding Nutrients and Flavor
Want to add some veggies? Go for it! Spinach, broccoli, bell peppers, mushrooms, and sautéed onions all work beautifully. You might’ve heard of “Bisquick impossible vegetable pie” – it’s a super popular variation for a reason!
Just make sure you prep your veggies correctly. Sauté onions and mushrooms beforehand, and consider blanching broccoli to soften it up a bit before adding it to the quiche.
Cheese Please: Exploring Different Dairy Delights
Cheese is a must, but which kind? Cheddar, Swiss, Monterey Jack, Colby, feta, and goat cheese are all fantastic options. Think about pairing your cheeses with complementary ingredients. Swiss and mushrooms are a classic combo, while feta and spinach are a match made in heaven.
Freshly shredded cheese melts better, so skip the pre-shredded stuff if you can.
Protein Power: Meaty Additions for Heartier Quiche
For a heartier quiche, add some protein! Bacon, ham, sausage, cooked chicken, or turkey all work great. To save time, use pre-cooked meats.
Of course, you can always skip the meat altogether and load up on extra vegetables for a vegetarian version.
Tips and Tricks for the Perfect Impossible Quiche
Making an impossible quiche is pretty straightforward, but here are a few things to keep in mind to ensure success:
- Grease that dish! Seriously, grease it well. This is key to getting the quiche out in one piece. I like using nonstick cooking spray for foolproof release.
- Batter consistency is key. If your batter seems too thick, add a splash of milk. Too thin? A little more Bisquick will do the trick. You want it pourable but not watery.
- Avoid a soggy bottom. Once your quiche is cooked, let it cool on a wire rack. This helps air circulate and prevents the bottom from getting soggy.
- Salt sensitive? Bisquick has salt in it, so taste as you go and adjust the amount of added salt accordingly. You can even use a low-sodium Bisquick mix.
- Pre-shredded cheese vs. freshly shredded? Pre-shredded cheese is convenient, sure. But freshly shredded cheese melts so much better. If you have the time, shred it yourself. You’ll notice the difference.
Serving, storing, and reheating
This Bisquick quiche is so convenient, you can serve it for breakfast, brunch, lunch, or dinner. It’s also wonderful for potlucks or buffets.
I like to serve it with a simple side salad, some fresh fruit, or steamed veggies.
Storing and reheating leftovers
Leftover quiche can be stored in the fridge for 3 to 4 days. To reheat, you can microwave it, pop it into the air fryer, or warm it up in the oven.
To freeze the quiche, wrap it tightly and store it in the freezer for up to 3 months. You can thaw it overnight in the fridge and then reheat it as directed.
Wrapping Up
The Bisquick Impossible Quiche is a winner for several reasons: it’s incredibly easy to make, surprisingly versatile, and undeniably delicious. Whether you’re a seasoned cook or a beginner, this recipe is practically foolproof.
This recipe has a nostalgic charm that reminds many of us of family gatherings and simpler times. But it’s just as relevant in today’s busy kitchens as it was back then.
So, why not give it a try? And don’t be afraid to experiment with different fillings and flavors to create your own unique Impossible Quiche masterpiece. Happy baking!