5-Minute Prep Bisquick Quiche

Bisquick quiche is a crustless egg bake that mixes up in one bowl with just a handful of pantry staples. The baking mix settles to the bottom as it bakes, creating a thin, tender crust that holds the silky custard together.

It’s the kind of hands-off dinner that works on a busy Tuesday, and you can swap in whatever cheese, cooked meat, or vegetables you have on hand. No rolling, no blind baking, just one bowl and a pie plate.

What Makes This Quiche a Keeper

The texture is what gets me every time. The egg filling stays soft and custardy, while that bottom layer of Bisquick turns into a delicate golden crust with almost no effort.

I also love that it tastes even better the next day, so I often bake two and pack the leftovers for lunches. It’s simple enough that everyone in the house can help, and it comes together before the oven even finishes preheating.

Ingredients

• 1 cup Bisquick mix: the original works best, but gluten-free Bisquick is a good swap.
• 1 1/2 cups whole milk: 2% also works, though the custard won’t be quite as rich.
• 3 large eggs: room temperature eggs blend more smoothly.
• 1 cup shredded sharp cheddar cheese: shred it from a block for the creamiest melt; Swiss or Gruyère are also great.
• 1/4 cup unsalted butter, melted: salted butter is fine, just reduce the added salt by a pinch.
• 1/2 cup cooked and crumbled bacon: about 6 slices; use pre-cooked to keep the prep fast.
• 1/4 tsp salt
• 1/4 tsp black pepper

Variations / Substitutions

• Bacon: swap in cooked sausage, diced ham, or sautéed mushrooms for a vegetarian version.
• Cheese: Swiss, Gruyère, or pepper jack all work depending on the flavor you want.
• Dairy-free: use unsweetened almond milk and a vegan butter substitute, plus your favorite dairy-free cheese.
• Add-ins: stir in a handful of chopped green onion or a few tablespoons of roasted red pepper for extra color.

If you enjoy this, our Sausage and Spinach Frittata is another easy breakfast-for-dinner winner.

How to Make Bisquick Quiche

Step 1: Whisk the Eggs and Wet Ingredients

Preheat your oven to 400°F (200°C) and grease a 9-inch pie plate with butter or nonstick spray. In a large bowl, whisk together the 3 eggs, 1 1/2 cups milk, 1/4 cup melted butter, 1/4 tsp salt, and 1/4 tsp pepper until smooth.

The mixture will look pale yellow and quite thin. That’s exactly how it should be. The Bisquick will thicken everything in the next step.

Step 2: Stir in the Bisquick and Cheese

Add the 1 cup Bisquick and 1 cup shredded cheese. Switch to a spatula and fold gently just until no dry streaks remain.

A few small lumps of Bisquick are fine. Overmixing can make the quiche tough, so stop as soon as everything comes together.

Step 3: Fold in the Bacon

Tumble in the 1/2 cup of cooked crumbled bacon and fold a couple of times until it’s evenly distributed. You want the bacon speckled throughout so every bite gets that smoky crunch.

If you’re starting from raw bacon, you can crisp it in a skillet while the oven preheats, then drain well and crumble.

Step 4: Bake Until Golden and Set

Pour the mixture into the greased pie plate. Bake for 35 to 40 minutes, until the top is puffed and golden brown and the center barely jiggles when you nudge the pan.

A toothpick inserted near the center should come out clean or with just a few moist crumbs. If the middle still seems liquid, give it another 5 minutes, checking every couple of minutes. The edges pull away slightly from the pan when it’s done.

Step 5: Slice and Serve

Let the quiche rest on a wire rack for 5 minutes. The brief rest firms everything up so each slice holds together. Cut into wedges and serve while still warm.

The bottom will have a thin, golden Bisquick crust that gives each piece a sturdy, tender base. A scattering of fresh chives on top makes it look like you fussed.

Tips for the Best Bisquick Quiche

• Avoid watery vegetables.: If you’re adding tomatoes, zucchini, or mushrooms, sauté them first to cook off moisture so the quiche doesn’t turn soggy.
• Let it rest a few minutes.: That short pause after baking helps the custard set and makes slicing cleaner.
• Shred your own cheese.: Pre-shredded bags contain anti-caking agents that can leave the texture a little grainy. A block of sharp cheddar melts silkier.
• Keep fillings small.: Dice meats and vegetables into pea-sized bits so they stay suspended in the custard instead of sinking to the bottom.

Bake times by pan material:

Storing and Reheating Leftovers

• Refrigerate: Cover leftover quiche tightly and store in the fridge for up to 4 days.
• Reheating: Warm individual slices in the microwave for 45 to 60 seconds, or place them in a 350°F (175°C) oven for about 10 minutes to bring back the crisp edges.

What to Serve With Bisquick Quiche

A crisp green salad dressed with a sharp vinaigrette cuts through the richness beautifully. Roasted asparagus or simple steamed green beans on the side turn it into a complete meal with no extra work. For a lighter brunch, a bowl of fresh mixed fruit keeps everything easy and bright.

Frequently Asked Questions

Can I skip the bacon?

Yes, leave it out entirely or swap in an equal amount of cooked vegetables like sautéed spinach or mushrooms. The quiche will still be custardy and golden.

Why did my quiche sink in the middle?

It most likely needed a few more minutes in the oven. The center should be just barely set when you pull it out, with a slight jiggle that disappears during the rest.

Can I freeze baked Bisquick quiche?

Yes, let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

Can I use a different baking dish?

A 9-inch round cake pan or an 8×8 square dish works. Keep the depth similar and check the bake time a few minutes early, since thinner dishes cook faster.

Bisquick Quiche Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 cup Bisquick mix
• 1 1/2 cups whole milk
• 3 large eggs
• 1 cup shredded sharp cheddar cheese
• 1/4 cup unsalted butter, melted
• 1/2 cup cooked and crumbled bacon
• 1/4 tsp salt
• 1/4 tsp black pepper

Method

 

1. Preheat oven to 400°F (200°C) and grease a 9-inch pie plate. In a large bowl, whisk together the eggs, milk, melted butter, salt, and pepper until smooth.
2. Add the Bisquick mix and shredded cheese, then stir gently with a spatula just until no dry streaks remain.
3. Fold in the cooked bacon until evenly distributed.
4. Pour the mixture into the greased pie plate. Bake for 35 to 40 minutes, until the top is golden and the center barely jiggles.
5. Let the quiche rest for 5 minutes on a wire rack, then slice into wedges and serve warm.

Notes

If using a glass or ceramic pie plate, expect the bake time to be closer to 40 minutes. The quiche puffs dramatically in the oven then settles as it cools; that’s normal. For the cleanest slices, rest it the full 5 minutes before cutting.