The Ultimate Guide to the Impossible Quiche Recipe: Easy, Crustless, and Delicious

If you're looking for a quick, easy, and delicious meal that works for breakfast, brunch, lunch, or even dinner, look no further than the Impossible Quiche. This crustless quiche recipe has earned its name because it magically creates its own crust while baking—no pastry skills required!

In this article, we’ll walk you through what makes an impossible quiche "impossible," how to make it step-by-step, and provide helpful tips and variations to suit your tastes or dietary needs. Whether you’re a beginner cook or a seasoned home chef, this recipe is guaranteed to become a staple in your kitchen.

What Is an Impossible Quiche?

The term “Impossible Quiche” comes from the 1970s when Bisquick, a popular baking mix, introduced a line of “impossible pies.” These were recipes that required no traditional crust—yet miraculously, during baking, they separated into a soft filling and a lightly crisp crust-like layer.

An impossible quiche delivers all the flavor of a classic quiche but with less effort, fewer ingredients, and no rolling out dough. It’s a perfect option for busy weekdays, weekend brunches, potlucks, or make-ahead meal prep.

Why You’ll Love This Impossible Quiche Recipe

✅ No crust needed – less work, fewer calories
✅ Customizable – use whatever veggies, meats, or cheeses you have
✅ Quick prep – 10 minutes or less before it’s in the oven
✅ Family-friendly – even picky eaters love it
✅ Freezer-friendly – perfect for batch cooking

Ingredients for the Classic Impossible Quiche

Here’s a base recipe that you can easily adapt to suit your preferences:

🧾 Ingredients:

4 large eggs
1 cup milk (whole or 2%)
1/2 cup Bisquick (or any all-purpose baking mix)
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon (or diced ham)
1/4 cup chopped onion
Salt and pepper to taste
Optional add-ins: chopped spinach, mushrooms, bell peppers, feta, etc.

Pro Tip: Don’t overstuff your quiche with fillings. A total of 1 to 1.5 cups of fillings (meat, veggies, cheese combined) works best for structure.

How to Make Impossible Quiche (Step-by-Step)

🔪 Step 1: Prep Your Oven and Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a round baking dish.

🥓 Step 2: Cook Your Fillings

If using bacon, ham, sausage, or vegetables like mushrooms or onions, cook them ahead of time. Sautéing the veggies removes moisture, which helps the quiche set properly.

🧀 Step 3: Layer the Fillings

Evenly spread your meats, veggies, and shredded cheese in the bottom of the prepared pie dish.

🥚 Step 4: Mix the Batter

In a mixing bowl, whisk together the eggs, milk, Bisquick, salt, and pepper until smooth. You can use a hand whisk or blender.

🥣 Step 5: Pour and Bake

Pour the egg mixture over the fillings in the dish. Bake for 35–40 minutes, or until the center is set and the top is golden brown.

To check doneness, insert a knife in the center—if it comes out clean, the quiche is ready.

Nutrition Information (Per Serving – Approximate)

Calories: 220
Protein: 12g
Carbs: 10g
Fat: 15g
Fiber: 1g

This will vary depending on your choice of cheese, milk, and additional ingredients.

Variations of the Impossible Quiche Recipe

One of the best things about this recipe is how versatile it is. Here are some delicious variations to try:

🥦 Vegetarian Impossible Quiche

Replace meat with sautéed spinach, broccoli, bell peppers, mushrooms, and tomatoes. Add feta or goat cheese for extra flavor.

🧀 Three-Cheese Impossible Quiche

Combine cheddar, mozzarella, and parmesan for a gooey, cheesy delight.

🍗 Chicken & Broccoli Quiche

Use shredded cooked chicken and steamed broccoli for a hearty, protein-rich version.

🌶️ Southwestern Quiche

Add black beans, corn, diced green chiles, and pepper jack cheese. Serve with salsa or avocado.

🥬 Keto-Friendly Version

Substitute Bisquick with almond flour or a low-carb baking mix. Use full-fat dairy and cheese to keep it keto-compliant.

Storage and Make-Ahead Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven.

Freezer: Let the quiche cool completely, then wrap it tightly and freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat at 350°F until warmed through.

Frequently Asked Questions (FAQ)

❓ Can I make impossible quiche without Bisquick?

Yes! You can make your own baking mix by combining:

1/2 cup all-purpose flour
1/2 tsp baking powder
1 tbsp melted butter or oil

Mix it with the eggs and milk as you would Bisquick.

❓ Can I use non-dairy milk?

Absolutely. Unsweetened almond milk, oat milk, or soy milk all work well in this recipe.

❓ Can I bake it in a muffin tin?

Yes! Turn your impossible quiche into mini crustless quiches. Just grease a muffin tin and fill each cup about 3/4 full. Bake at 350°F for 20–25 minutes.

Why Is It Called an “Impossible” Quiche?

The name comes from the seemingly “impossible” magic of this dish: no crust, yet it forms one; minimal ingredients, yet full of flavor; simple prep, yet gourmet results. It’s a culinary trick that’s stood the test of time—originally introduced by Bisquick, but now a beloved recipe passed down in kitchens around the world.

Final Thoughts

Whether you're cooking for a crowd or just want an easy, satisfying meal, the Impossible Quiche is a must-try. Its ease, versatility, and rich flavor make it a go-to for any occasion. From breakfast meal prep to a lazy Sunday brunch, this recipe does it all—with no crust and no fuss.

So go ahead, grab your favorite fillings, whisk up some eggs, and experience the magic of the Impossible Quiche for yourself!