I still remember opening the oven and that first warm waft of egg and cheese, the kitchen sleepy from an easy weekend morning and the kids circling the counter, asking if the quiche was ready, that simple comfort of a Bisquick quiche that feels like a small celebration even on a regular day.
Why You’ll Love It
This Bisquick quiche is forgiving and fast, perfect for a beginner cook or a busy weekend brunch, it uses pantry-friendly Bisquick so you skip fussing with a traditional pastry crust yet still get a golden, tender set that’s loved by kids and grownups alike, make it for a casual brunch, a light weeknight dinner, or a potluck because it travels and slices well.
Serves 4
Prep Time: 15 minutes |
Cook Time: 40 minutes |
Total Time: 55 minutes
Ingredients
- 1 1/2 cups Bisquick baking mix
- 4 large eggs
- 1 1/4 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese about 150 g
- 1 cup diced cooked ham about 150 g or substitute cooked vegetables
- 1/2 cup finely chopped onion
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives optional for garnish
Instructions
- Preheat the oven to 375 F and lightly grease a 9 inch pie dish or quiche pan.
- In a large bowl whisk the eggs and milk until combined, stir in the melted butter, salt, and pepper.
- Add the Bisquick to the wet mixture and whisk just until smooth, let rest for 2 minutes to hydrate.
- Fold in the shredded cheddar, diced ham, and chopped onion so the mix is evenly distributed.
- Pour the batter into the prepared pie dish and smooth the top with a spatula.
- Bake on the middle rack for 38 to 45 minutes until the center is set and the top is lightly golden, a knife inserted should come out mostly clean.
- Remove from the oven and let rest for 10 minutes before slicing to firm up, garnish with chopped chives if using and serve warm or at room temperature.
Recipe Variations
- Spinach and Feta Swap use 1 cup cooked squeezed spinach and 1 cup crumbled feta instead of ham and cheddar for a tangy vegetarian version.
- Mushroom and Swiss sauté 1 cup sliced mushrooms with a little butter until golden and use 1 1/2 cups shredded Swiss cheese for a mellow flavor.
- Crust Option make a quick Bisquick crust by combining 1 cup Bisquick with 4 tablespoons cold butter and 2 to 3 tablespoons cold water press into the pan before adding the filling.
- Dairy Light use 2 percent milk and reduce cheese to 1 cup for a lighter but still satisfying quiche.
Make Ahead: You can mix the Bisquick batter and fold in the cheese and add ins up to 24 hours ahead, store covered in the refrigerator and pour into the greased pan to bake when ready, or bake the quiche fully and refrigerate for up to 3 days, reheat slices in a 325 F oven for 10 to 12 minutes until warmed through.
Frequently Asked Questions
Can I make this quiche gluten free with Bisquick
Standard Bisquick contains wheat so for gluten free use a certified gluten free baking mix or make a simple gluten free crust then follow the same filling proportions.
Can I freeze leftover quiche slices
Yes wrap cooled slices tightly in plastic wrap and foil and freeze up to 2 months, thaw overnight in the fridge and reheat in a 350 F oven until warmed through.
What if my quiche is still jiggly after the recommended bake time
slight gentle jiggle in the center is okay as it will continue to set while resting, if very liquid return to the oven for 5 to 10 more minutes checking every few minutes.
Can I reduce the eggs or milk to make it lighter
You can reduce to 3 eggs and 1 cup milk but texture will be slightly less custardy, add a bit more Bisquick if the batter seems too thin
Bisquick Quiche
This Bisquick quiche is forgiving and fast, perfect for a beginner cook or a busy weekend brunch, it uses pantry-friendly Bisquick so you skip fussing with a traditional pastry crust yet still get a golden, tender set that’s loved by kids and grownups alike, make it for a casual brunch, a light weeknight dinner, or a potluck because it travels and slices well.
Ingredients
- 1 1/2 cups Bisquick baking mix
- 4 large eggs
- 1 1/4 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese about 150 g
- 1 cup diced cooked ham about 150 g or substitute cooked vegetables
- 1/2 cup finely chopped onion
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives optional for garnish
Instructions
- Preheat the oven to 375 F and lightly grease a 9 inch pie dish or quiche pan.
- In a large bowl whisk the eggs and milk until combined, stir in the melted butter, salt, and pepper.
- Add the Bisquick to the wet mixture and whisk just until smooth, let rest for 2 minutes to hydrate.
- Fold in the shredded cheddar, diced ham, and chopped onion so the mix is evenly distributed.
- Pour the batter into the prepared pie dish and smooth the top with a spatula.
- Bake on the middle rack for 38 to 45 minutes until the center is set and the top is lightly golden, a knife inserted should come out mostly clean.
- Remove from the oven and let rest for 10 minutes before slicing to firm up, garnish with chopped chives if using and serve warm or at room temperature.
Conclusion
This Bisquick quiche is a friendly, low-pressure recipe that rewards you with a dependable, tasty result whether you are new to baking or just need a quick family meal, it is easy to adapt with vegetables or meats you have on hand and forgiving of small tweaks, bake it with confidence, try one of the variations and make it your own for relaxed weekends or simple dinners.
