Bisquick Impossible Quiche
This classic recipe for Bisquick Impossible Quiche makes a delicious veggie quiche with a buttery biscuit crust in just one mixing bowl!
Equipment
Ingredients
- 4 large eggs
- 2 cups (480 ml) milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup (120 g) Bisquick baking mix
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion diced
- 2 cups chopped broccoli florets
- 1 medium clove garlic minced
- 1 cup (112 g) shredded cheese cheddar, swiss, or mozzarella
Instructions
- Preheat the oven to 350°F (180ºC), or 160°C for a fan oven, and adjust the oven rack to the bottom of the oven.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Add the Bisquick baking mix, and whisk until completely smooth. Set aside.
- In a medium saute pan, heat oil over medium-high heat. Add the onion, and cook until soft and translucent, about 2 minutes.
- Add the broccoli and cook for one more minute, then add garlic and cook for 30 seconds or until fragrant. Remove from heat.
- Spray a 9 or 10-inch pie dish with nonstick spray, then add the vegetables and sprinkle the cheese on top.
- Give the Bisquick mixture a quick whisk, and pour it all over the vegetables and cheese.
- Bake in the preheated oven for 35 minutes, or until the quiche puffs up and the top is golden brown.
- Remove from the oven, allow to set for at least 10 minutes before slicing and serving. The quiche will deflate as it cools down.
Video
Notes
- Edit the ingredients. I believe that the original recipe for Bisquick Impossible Quiche called for Swiss cheese and ham or crumbled bacon. You can try that, or replace the broccoli with other veggies such as bell pepper, spinach, asparagus, zucchini, or mushrooms. Whatever you decide to add, be sure that it's cooked first before adding it to the egg mixture.
- Use the low rack in your oven. This egg casserole cooks best if it's set in the lower half of your oven to bake. This will ensure that the crust layer cooks fully and the top of the quiche doesn't burn.
- If the top browns too quickly, cover the dish with foil to finish baking.
- To test for doneness, insert a toothpick into the center of the quiche. It should come out mostly clean, with maybe a few moist crumbs.
- Give it time to cool. It will be difficult to slice this quiche into neat pieces while it's hot from the oven. Let it cool and set for some time before serving.
- Storing: Keep leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 206kcal | Carbohydrates: 15g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 491mg | Potassium: 248mg | Fiber: 1g | Sugar: 6g | Vitamin A: 471IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/bisquick-impossible-quiche/