Quiche is a savory French tart packed with meat, cheese, and egg custard. It sounds so fancy and complicated to make.
But thanks to the ever-dependable Bisquick, this quiche is impossibly easy to put together. It doesn’t have the signature crust a traditional quiche has, but it still tastes phenomenal.
This recipe was invented by Bisquick and printed on their boxes in the 1970s.
It got its name because of how the Bisquick mix settles at the bottom as it bakes, creating a pseudo-crust and making the seemingly impossible, possible.
All you need is to mix the ingredients and pop it in the oven.
Merlin then goes into your kitchen, does his magic, and transforms the mixture into a decadent, fluffy quiche complete with that delicious Bisquick crust!
Tips & Tricks
- Apart from bacon, cheese, and onions, feel free to add whatever toppings you desire! Ham, Swiss cheese, broccoli, tomatoes, zucchini, and mushrooms are all great options.
- If you are a vegetarian, swap the protein for your favorite veggies.
- Don’t overstuff the filling. While it’s so tempting to fill up the quiche with your favorite ingredients, don’t let them overpower the star of the dish which is the fluffy egg and milk filling. If you add too many things into the custard, it won’t cook properly. A good measure is ¼ to ½ cup of filling per egg.
- Cook your bacon or your choice of protein before baking it. This will help it ooze out more juice as it bakes, giving more flavor to the quiche.
- If you’re adding veggies to your quiche, be sure to cook them beforehand as well. Saute them quickly to dehydrate them a little. This will prevent their juices from disrupting the moisture balance in the quiche.
- Don’t overbake the quiche. If you leave it in the oven for too long, chances are, your custard filling won’t turn out jiggly and beautiful. Bake the quiche just until the edges are set. The center should still be wobbly when you take it out.
- Don’t be tempted to slice the quiche right after baking, or it will fall apart. Be sure to give it 15 minutes to cool and set.
- Serving a large crowd? Double the recipe and cook it in a 9×13 baking pan.
- This recipe is hardly the dish to make when you’re cutting back on salt. But if you just can’t get rid of your quiche craving, just omit the salt and use less bacon. Reduced sodium bacon also works.
- The key to the magic is to make the mixture smooth. Otherwise, it won’t settle at the bottom! You can either stir the mixture by hand or use a blender. The important thing is to make a mixture that’s as smooth as possible.
- To ensure you get a fluffy egg filling, be cautious about the egg to milk ratio. If you use too little milk, the quiche will be too dry. If you use too much, the quiche won’t set. The best ratio is half a cup of milk for every egg.
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