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Hunting for the Original Bisquick Impossible Quiche Recipe


About two years ago, I developed an inexplicable craving for this retro family favorite. Thus began my search for the original recipe.

The Impossible Quiche magically creates its own crust while baking in the oven.

The Impossible Quiche magically creates its own crust while baking in the oven.

What Is the Impossible Quiche?

Some of you may recall Bisquick's Impossible Quiche, made popular in the 1970s as a recipe printed on boxes of Bisquick mix. Quick and easy to make, this tasty pseudo-quiche dish was a huge hit in our family for years. We would make it for breakfast, lunch, or as a main course for dinner—and we also enjoyed the leftovers cold from the refrigerator.

This dish was called “impossible” because it made its own crust as it baked. There was no need to make a separate bottom crust before adding the main ingredients, which were bacon, onion, eggs, milk, cheese, and Bisquick mix. Baking in a hot oven, this concoction magically became a glorious, thick quiche-like pie with a golden surface. Once out of the oven and cooled a bit, it sliced cleanly and released from the pan flawlessly.

The Case of the Missing Recipe

About two years ago, I developed an inexplicable craving for Impossible Quiche. I don’t know what triggered the urge. For two decades I had never once thought of this dish—but all of a sudden I was on a mission to buy a box of Bisquick.

I was stunned to discover that not one box of Bisquick in the store featured this recipe from my early married years. I probably looked like an idiot in the baking goods aisle, reading glasses perched on my nose, pulling out different sized boxes of Bisquick, scouring the minuscule print on tops, bottoms, sides, fronts, and backs for any sign of the missing recipe.

At some point in time, this recipe had evidently been removed from the Bisquick box. I doubt anyone noticed its disappearance because by the 1980s the American diet was undergoing dramatic changes. In keeping with the low-fat diet recommendations that became so popular in the early '80s, I had tossed many recipes for the heavy, rich foods we had previously favored into the back of my wooden recipe card file and basically forgot about them. Then, with the advent of computers and word processing, I started saving new recipes on disk—and the old wooden box slipped somewhere out of sight and out of mind.

I remember coming home from the store that day to spend entirely too much time online, searching for the recipe I remembered. I found plenty of Bisquick "impossible pie" recipes, and even some sites claiming to have the "original Bisquick Impossible Quiche recipe." But none of these recipes rang the right bell in my memory.

Time passed. I put the craving and the hunt for the original recipe out of my mind.

The Impossible Quiche recipe had been hiding for 30+ years in an old box of recipe cards.

The Impossible Quiche recipe had been hiding for 30+ years in an old box of recipe cards.

An Old Recipe Box Reveals Its Secret

A few weeks ago, in a major cleaning and reorganizing spurt, I tackled my bookcases with a vengeance. I was tired of hunting for books in a system that had become disorganized through the years, and I was seriously questioning why I still hung on to books I hadn't given a thought to in a long, long time. On one shelf, behind a group of Nevada Barr paperbacks, I discovered the old wooden recipe file box.

I was surprised to see how well it was organized, especially in contrast to the disarray that had befallen the bookcases. Index divider cards separated categories of recipes in alphabetical order: appetizers first, desserts next, and so on. I looked through each category, curious about what I had so carefully saved and then abandoned. Behind the index card labeled "Main Dishes," I found a hand-written card labeled "Impossible Quiche."

The Original Impossible Quiche Recipe

Yield: 4 to 6 servings


  • 12 bacon strips, cooked to a crisp, drained, and crumbled
  • 1 cup (about 4 ounces) Swiss cheese, shredded
  • 1/3 cup onion, diced
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups milk
  • 1 cup Bisquick


  1. Preheat the oven to 400°F.
  2. Lightly grease a 10-inch pie plate.
  3. Sprinkle the crumbled bacon, shredded cheese, and diced onion (in that order) evenly over the bottom of the pie plate.
  4. In a bowl, beat the eggs with the salt and pepper.
  5. Add the milk to the egg mixture. Stir.
  6. Add the Bisquick and beat until smooth.
  7. Pour the Bisquick mixture over the ingredients in the pie plate.
  8. Bake for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
  9. Let cool on a wire rack for 15 minutes before slicing and serving.

Note About Salt

Through the years, our family has tended to use less and less salt. If you’ve been cutting down on salt, too, then you will find the Impossible Quiche shockingly salty.

To reduce the salt content, eliminate the salt called for in the recipe and use six or eight strips of bacon instead of 12. You could also try using reduced-sodium bacon.

In this Impossible Quiche variation, I added about a cup of coarsely chopped frozen broccoli.

In this Impossible Quiche variation, I added about a cup of coarsely chopped frozen broccoli.


After the quiche is assembled in the pie plate, scatter about one cup of any of these coarsely chopped vegetables, alone or combined, onto the surface:

  • Frozen or fresh broccoli
  • Frozen spinach that has been thawed and thoroughly pressed to remove all water
  • Fresh green, red, or yellow sweet bell peppers

Serving Suggestions

Quiche is wonderfully versatile; it makes a great dish for breakfast, lunch, or dinner! Here are some serving suggestions, depending on the meal.

  • Breakfast: Pair with sliced mango or fresh orange sections.
  • Lunch: Serve with a fresh green salad tossed with your favorite dressing.
  • Dinner: Serve with sides of steamed sugar snap peas and mashed rutabaga or steamed carrots. These vegetables add beautiful color to the plate and provide a good nutritional balance to the carbohydrates, fats, and proteins in the quiche.

Was It True to Memory?

Although I have no direct proof, such as the physical recipe cut from the Bisquick box, nor any memory of transcribing the recipe from the box onto the card, I believe that this is, in fact, the original recipe. It makes sense that I would have written the short recipe onto a conveniently sized card rather than risk losing a small square of cardboard at the bottom of the file box.

This past Easter, my daughter and I added the quiche to our dinner menu. She did not remember this recipe from those long-ago days, but from the moment I took the quiche from the oven, sliced it into wedges, and took the first bite, I knew without a doubt that this was the original recipe. That is, unless forensic culinary science provides evidence to the contrary.


Dorene on August 19, 2020:

I still haveA copy of the impossible pie book with all the variations still make them a couple of times a year

PAULINE MORRIS on August 14, 2020:


Brenda Hargrove Geiger on May 15, 2020:

I made this for my two boys back in the 1960's . We loved it. It was eadsy to get them to eat their spinach becaudr They did not even guess it was so good for them. I would disguise red & green peppers along with spinach or broccoli. Very good recipe. Wish the recipes were still printed on the backs of the boxes of Bisquick. Not all have computers to look up these great older recipes. Thank you for your consideration.

KatMck on April 29, 2020:

Thank you. I am making it this morning.!

Dawn on April 02, 2020:

Can you use another shedded cheese like cheddar?

Julianna on March 23, 2020:

My all time go to recipe

Melissa Hanssens on March 18, 2020:

Love this recipe! Just like how I remember my grandma making it! I replaced the bacon with rough chopped imitation crab and shrimp and cheddar cheese instead of Swiss. It was delicious!

DeLene Loughran on March 16, 2020:

I have the recipe book published in 1983. Salt is 1/4 teaspoon in that one. Everything else is the same. I can't find the egg custard pie.

Lyse on January 25, 2020:

Typo in my last comment - it was 2 cups of milk not one! Lol

Lyse on January 25, 2020:

Definitely a classic - and so versatile - today’s version here will include healthy lean ham, roasted veggies, and low fat cheese! My recollection was two cups of filling (veggies, meat, whatever) to one cup of bisquick, one cup of milk, and one cup of cheese - and three eggs not four - maybe the eggs were more robust then? Lol thanks for the memories! A family favourite indeed!

Donna on December 19, 2019:

I've been looking for 'Impossible Egg Custard Pie' but can't find it anywhere! Does anyone have it?

PIEvans on November 10, 2019:

This is the original vegetable pie recipe to be made in 9” pie plate:

2 1/2

cups frozen broccoli, carrots and cauliflower, thawed and drained

1 1/2

cups shredded Cheddar cheese


cup chopped onion


cup Original Bisquick™ mix


teaspoon salt


teaspoon pepper


cup milk



Linda W on November 04, 2019:

I just happened to come across your post. AND I just happened to pull my Impossible Spinach and Feta Pie out of the oven!! Serendipity

Georgia Smith on October 04, 2019:

My favorite is coconut pie. It made its own crust. It makes my mouth water just thinking about it. Google Bisquick and you can find any recipe you can think of.

Dorene Delliacono Weiss on August 19, 2019:

I have the cookbook, it’s amazing.

Georgia on July 28, 2019:

I have the Bisquick “No Time To Cook” Recipe Book. This recipe is called “Imposslble Bacon Pie” and it has 1 cup of Bisquick.

Sara on June 20, 2019:

My mom made this all the time growing up. So excited to make it for my family, which I'm doing as we speak! Thanks!!

Keli on June 12, 2019:

You can go to the Bisquick website and find all the recipes that are no longer on the boxes on the site. Just type in Bisquick recipes... the rest is HISTORY, literally.

Wanda on June 02, 2019:

I just made this recipe and it is perfect!!

Pat on May 22, 2019:

I remember hearing that Bisquick changed all the recipe names from "IMPOSSIBLE ***" to "IMPOSSIBLY EASY ***" some time ago, and i did see that they made changes to the recipes themselves. I no longer use Bisquick because they also changed the formulation of the Bisquick itself to include palm oil, which has devistating effects on the environment and animals that live in those areas where palm oil is grown, as well as the fact that the process of collecting the palm oil is in no way a humane one. Palm oil is a CHEAP oil that companies can use in place of other oils, so unfortunately thousands of companies have switched to using it.

Suanne on May 12, 2019:

I've made many variations of this. To make it easy to serve I bake in well prepared muffin pans.

Jane Ricciardi on May 07, 2019:

I never heard of Impossible Quiche until I stumbled across your post earlier today. Then, by some weird culinary coincidence, I just now watched an old episode of Cook's Country (Season 7, Episode 1: Short Order Breakfast Classics at https://www.cookscountry.com/episode/434-short-ord... where they presented a reimagined Impossible Quiche, which they called "Impossible Ham and Cheese Pie (https://www.cookscountry.com/recipes/7287-impossib... In that recipe, they use a homemade "Bisquick" and shredded parmesan is added to the generously buttered glass pie dish in order to make the crust super crispy.

Susan on April 13, 2019:

I have the original recipe from the box, the only differences are that the recipe calls for 1/2 cup of bisquick and to put the milk, eggs, bisquick, salt and pepper in a blender on high for 1 minute and to bake it at 350 degrees for 50 - 55 minutes

Susan on April 13, 2019:

I have the original recipe and it only calls for 1/2cup bisquick and it is baked in a 350 degree oven for 50 to 55 minutes. Comes out perfect every time. You were close though!

ChilaBB on March 29, 2019:

I just made this and with a couple of changes...IT CAME OUT GREAT!

Added spinach, onion, diced red bell-pepper and instead of Swiss cheese, I sub it with Jalapeno Jack cheese. It gave a slightly spice kick, and it was delicious and all gone at my office!

Susie on March 10, 2019:

There was no bacon or ham in the original spinach quiche recipe, so this is cannot be the original one.

Dean Baldwin on March 02, 2019:

As a widow of 3 years, I am finding it more and more difficult to eat healthy. I have just re-discovered the Bisquick Impossible Quiche receipe I once used. Easy.....healthy....and correct...it is good hot or cold....and add fruit for the morning or a salad for dinner....and the combinations that can be had for this impossible quiche...well, it's just the best for me or for a family in a hurry and still want to eat healthy.....

Tig Anderson on November 19, 2018:

I have this in my moms recipes and she's been dead since the 80s. I'll be 60 in February so this is probably the original

12 Bacon strips, cooked to crisp, drained, and crumbled

1 Cup Swiss cheese, shredded (about 4 ounces)

1/3 Cup onion, diced

2 Cups milk

1 Cup Bisquick

4 Eggs

1/2 Teaspoon salt

1/8 Teaspoon ground black pepper

Preheat the oven to 400 degrees F.

Lightly grease a 10-inch pie plate.

Dee on May 27, 2018:

Hi has anyone made this with gluten free Bisquick? Other than the obvious flour substitution, there is no palm oil in the GF version. How much melted butter, coconut oil, or ghee would you recommend? BTW, the GF Bisquick is so good for pot pie topping.

Yvonne Dewberry on February 20, 2018:

This sounds so delicious so glad I caught this recipe and your cute story on Facebook. I have shared this "Impossible Quiche" recipe with my daughter and shared it with a friend I made on Facebook in Texas as she loves to cook and is a good cook from what we have shared. We make stew after we have a Sunday roast with the leftovers and make Bisquick's recipe for dumplings and they cook easy and puff up so nicely every time. 10 minutes with the lid off and last 10 minutes with the lid on the pan and they are so good.

Tika on February 10, 2018:

My friend - 76 and I - 70 have both lost our husbands and we have a game and dinner once a week. We thought quiche sounded good for next week so I said I'd bring it thinking of this recipe. I was confident it was on the box but shocked when it wasn't. Thank you, thank you for saving me from having to think of something else. Hard when we don't cook very much! I just love this dish. So did my husband.

Holly Murphy on February 10, 2018:

I have been checking the Bisquick boxes at the store for about 5 years looking for the recipe, after reading your story and copying down the recipe, I thought....maybe I have it in my huge & very disorganized recipe file.....well, I found it! It is exactly as you wrote it on your recipe card!!! Will be making this for the Needlework Ladies on Monday!!

Susan on February 07, 2018:

Thank you, thank you. I had lost mine, too. Now I can pass it down the line

Barbara on January 29, 2018:

Impossible Pies are all super!

Dr Ken on January 24, 2018:

Just made this quiche recipe adding 1/2 lb of dungeness crab (shelled of course), sautéed sweet onion and Swiss cheese -

Unbelievable! Only wish there was a way to upload pictures to this blog.

Joanne on January 24, 2018:

I followed original recipe and at the time allotted it was not cooked added 10 more minutes still not cooked hoping in the next 10 minute hopefully it will be cooked

Rocck C M on January 21, 2018:

Made this morn!

Used only 2 strips of bacon

2 cups chopped spinach, mushrooms, onion and substituted 2 cups of milk w/1 cup milk & 1 cup buttermilk. Fantastic!

Patricia Williamson on December 23, 2017:

I love this recipe, and I make it every Christmas morning, but, like you I had list my original so I am so happy you shared it here!

R Moore on December 10, 2017:

I make it with Smithfield Ham, asparagus, xtra sharp cheddar and is always well received

Carol on October 29, 2017:

My son has been reminiscing over his childhood favorite meals, and wishing for this Impossible quiche. I too could not find my recipe. I am so happy to read your article. I am making this after church on Sunday. I’ll be thinking of you. Thank you!

Tammie on October 24, 2017:

Thank you!!! I too remember this recipe from years ago, but was unable to find it. Haven't made it yet, but sounds like the original recipe that I remember!

Kathryn on October 15, 2017:

In the oven as we speak

KIKI on October 01, 2017:

My mother in law made this for dinner in the 70's , she added broccoli to the recipe. We all loved it and often talked how good it was. Couldn't find the recipe anyplace until now. Thank you so much, this will make my family smile.

Jenna on September 29, 2017:

Last month was my Moms bday and I always make her and I brunch (everyone should treat themselves to brunch every now and then) I couldn't find my favorite 'impossible quiche' recipe

Debbie on July 05, 2017:

My Grandmother gave me this recipe,sadlyI could not find it in my recipe box(it's somewhere) so I looked it up and sure enough there it was! Thankyou

KenShotwell on April 30, 2017:

This comment is in response to Lorie Kollock's recent post.

I have found that you can double it as i make a 10x13 casserole pan for church pot lucks. If i want a little more but not double I find that the eggs give the best proportions. Ie, if you add an extra egg (4/3 the original recipe) I simply increase the Bisquick and everything else by 1/3. This is a very easy and versatile recipe. Enjoy!

Sandra Furneaux on April 29, 2017:

Just made it! from the recipe I cut from the Bisquick box years ago. My now grown son still loves it. I have him to myself this weekend, so I made it. Baked it at 350 in an iron frying pan for 45 minutes and served it with corn apple salad.

Loveholidays on April 08, 2017:

I used to make this all the time in thenlate 70's, going to make it for Easter

Lorie Kollock on February 22, 2017:

Thank you, I too spent all morning looking for the recipe. I have made it several times over the years, with all different combinations of ingredients. I just didn't know the pour over measurements. We are having it made with ground sausage, which I will fry and drain well first, and peas for dinner tonight.

We always loved the way it smells while in the oven, we can't wait to dig in.

I wonder if you know, if you double and make in a 13x9 pan, do you still set the oven to 400°? And for how long?

Thanks so much for posting this!

Cathy N. on December 26, 2016:

I followed your recipe and my family loved the quiche. They said it was the best I've ever made. Thank you!

Sam on November 30, 2016:

I had the impossible quiche/pie recipe memorized from when it first appeared on the box. If you can remember 1, 2, 4 you have it made.

It is whatever you want in layered in a greased pie pan, with cheese on the top layer. (Cooked bacon, a little onion and swiss for the quiche. Cooked ground beef, onion and cheddar for cheeseburger pie) Now for the 1, 2, 4=

1 cup bisquick, 2 cups milk, 4 eggs whisked together with salt and pepper and poured on top. Bake till just set in center at 350 to 400 til just set in the center.

Kathryn on November 17, 2016:

I am still searching for the Impossible Marble Cheesecake recipe. And I did the same thing you did in the store and online. And I too will probably find it in a recipe box some day.

Thanks for this one!

Debbie on September 24, 2016:

Oooohhhhhh!!!!!!! I've been craving this SO MUCH!!!! I first had this recipe from my home-ec class. The teacher handed the recipe out for us to take home - printed out fresh from the ditto machine! Now, that's a wonderful smell in itself!

Gail on September 05, 2016:

We have been making this for a long time. My husband made it the last time and lost recipe. Thank you for posting this. Seems like we cooked it 55 minutes but it could have been at a different temp. Thanks again

Jo ann on June 01, 2016:

So funny, I'm a checker in a grocery store and just today a lady bought a pie crust and I asked her what kind of pie she was going to make and she said a quiche. I then proceeded to tell her about bisquicks impossible quiche. She was so excited

MamaD on May 29, 2016:

As a missionary, Bisquick was something I always took with me when I worked in other countries. I could make anything with it. I begged visitors to bring me some from home. In the early 70's I met an elderly lady who had been a missionary in China for 30-40 years. She had her own recipe for making biscuit mix and gave it to young brides, along with recipes to use with it. I still use that recipe whenI can't get Bisquick in other countries.

Deb on May 10, 2016:

Actually I have been using this for years varying the ingredients to use whatever I have. Great to make up in square or rectangular pan to cut in small pieces for a party. Ham/cheddar, spinach/artichoke/mozzarella/parm, veggies/any kind of cheese. The 2 tips I have though are (1) just wisk eggs, milk and Bisquick in a bowl. No need to dirty a blender. And (2) For the bacon one, you really don't need 12 pieces of bacon. 6 or 7 is plenty.

Kevin on April 03, 2016:

We have the recipe cut right off the box from many years ago. It is our go-to meal when we're tired and feel like something quick and easy. It's kind of embarrassing, but we make it often enough that I don't even need to look at the recipe anymore. In all the years we've been making this, it has NEVER been ready in 35 minutes. More like 45 min +.

Liz on March 16, 2016:

Bisquick is great for making sausage and cheese balls. A holiday favorite!!!

valerie utsler on July 25, 2015:

Thank u so much! My dad made this over 25 yrs ago, i miss it and my dad too. So dad still missing your cooking.

Kristen Howe from Northeast Ohio on February 20, 2015:

That recipes sounds like what my mother used to call the impossible cheeseburger pie with ground beef and broccoli. I would love to try your version someday and use turkey bacon instead of ground beef. Voted up.

Nancy on December 16, 2014:

I have been on line today to find this recipes which I used back in 1958 when we were living at a light House and with no store on the Island we had to make do with what we had, and the Bisquick box sure was used alot, had alot of quiche, am so glad you fine this link, thank you

Joanne on May 29, 2014:

Thanks for this! I used to make it in the nineties and was sorry to have lost the recipe. Easy and delicious!

kw on April 17, 2014:

THANK YOU! I'm glad I kept passing all the other quiche recipes by, hoping to find this one! I remember it from the box in the 80's and made it into the 90's then lost it. I remember the magic of pouring that batter over it and making a 'crust', without having to buy a separate crust (which is yucky anyway) or go crustless... as soon as I stop typing I will start making this, with spinach, feta, and monterey jack.... then another with broccoli, cheddar and jack.... MMMmmmmmm! THANK YOU again! (now let's all write this on paper so when the internet disappears we can still have quiche, lol!)

Dee from CT on April 03, 2014:

Well, I have a "No Time to Cook" recipe booklet and on the back cover it shows a book, advertising the Bisquick Recipe Club and for joining they received the "Betty Crocker's Creative Recipes with Bisquick" this was from 1983. The booklet features the Impossible Pies which I do remember some of them being made for us. Now to make them in mini form.

H from NYC on January 25, 2014:

Many thanks for posting this. A friend gave the recipe to me in the late 70s early 80s. I made it many times for friends, family and then, lost the recipe. I have tried a few times, but couldn't get the proportions right. Thanks so much. :)

HorseyHubby from Arlington WA on January 20, 2014:

Went to an 'all-you-can-eat' dungeness crab feed at Lodge several days ago and brought home some extra crab. Tried it in Impossible Quiche with some sauteed sweet onions and it was amazing!!! This recipe is so versitile :)

lesliebyars on January 19, 2014:

This looks like a great hearty recipe. I shared it on pinterest and I voted up and awesome. I love recipes made with bisquick.

Looking on January 07, 2014:

Hi! I am searching for foods for my grandmother to help her gain weight, she also has difficulty chewing. Is this nice and soft? She can eat things like very soft Mac and cheese texture, for reference.

Hakim Hicham on December 22, 2013:

Your fotos louks delicious


Nana on July 18, 2013:

Staying with my daughter to help with her new twins. My husband did some grocery shopping and over bought Swiss cheese. Started to think about what to do with it when I remember the Biscuit recipe. I actually looked on the box and then realized it had vanished from the box years ago. Funny how recipes bring back memories. Lucky for me that you found your recipe box. I am going to make it tomorrow. This certainly saves my husband.

Emily on June 24, 2013:

@Sally, I've made this recipe twice since my last comment. Once topped with bell pepper and another topped with broccoli. My family loves it! Thanks again for the recipe. It's a keeper!

Sherri (author) from Southeastern Pennsylvania on June 04, 2013:

Emily, I hope you enjoyed this wonderful meal. :)

Emily on May 29, 2013:

Thanks for the recipe. Making it tonight!

Sherri (author) from Southeastern Pennsylvania on April 23, 2013:

@TylerKathy, I love your story. This easy and delicious recipe is perfect for young cooks to make, because it's nearly foolproof. What a confidence-builder. Your brothers and their friends would have been foolish to tease you...and risk your never making Impossible Quiche for them again. Smart boys! :)

@rumanasaiyed, thank you for your good words and for sharing!

Rumana from Sharjah, UAE on April 10, 2013:

Your dish looks very yummy! Voted up beautiful and Shared!!

Kathy Andres from Lansing, Michigan on April 08, 2013:

This was one of the first things I cooked by myself when I was about 9 or 10! I thought I was cooking "gourmet!" I was so proud! It was really good because my brothers and their friends just asked for more and didn't tease me! Thank you for the reminder!

Sherri (author) from Southeastern Pennsylvania on March 24, 2013:

Victoria, you'll love it! Thanks so much for reading and commenting. Nice to "see" you. :)

Victoria Lynn from Arkansas, USA on March 23, 2013:

I was googling for a crustless spinach quiche and came across this recipe. How cool! I'm definitely pinning it and using it. :-)

Sherri (author) from Southeastern Pennsylvania on February 19, 2013:

Beth, I think you're gonna love this! Never thought about the pre-cooked bacon, because I've never used it. But it sounds like a grand idea. Anything to shave off some cook time and also keep the grease from spattering on the stove. Hope you enjoy!

Beth37 on February 19, 2013:

Im so glad you found this, I love quiche. And now with that pre-cooked bacon, this sucker should be so fast to make.

Sherri (author) from Southeastern Pennsylvania on February 05, 2013:

Dorsi, you are so welcome!

Dorsi Diaz from The San Francisco Bay Area on February 04, 2013:

Oh my Sally, I forgot all about this recipe. Now I remember and I am going to make this very soon...I love bacon and Bisquick!! Thank-you!

Sherri (author) from Southeastern Pennsylvania on January 29, 2013:

Totally agree about the bacon, newusedcarssacram!

newusedcarssacram from Sacramento, CA, U.S.A on January 29, 2013:

I must say that this Bisquick looks delicious. For me Bacon strips are must.

Sherri (author) from Southeastern Pennsylvania on January 28, 2013:

Riviera Rose, check out this wiki entry for a Bisquick substitute...it might help you improvise. :)


Riviera Rose from South of France on January 28, 2013:

Thanks for telling me, Sally, I'd have never got there myself! Will have to improvise somehow!

Sherri (author) from Southeastern Pennsylvania on January 28, 2013:

Riviera, Bisquick is a brand of baking mix that contains flour, baking soda, salt, and hydrogenated oil. It's very popular in the US, where we like to use it not only for delicious crustless quiche/pie recipes, but also for pancakes, dumplings, cookies, and countless other items.

Thank you for your wonderful, complimentary words. :)

Riviera Rose from South of France on January 28, 2013:

I adore this story, love how you found your old recipe, and love the idea of a quiche without the pastry base...but... I have no idea what Bisquick is!! Scrolling through the comments, everyone seems to know but me. Hmmm. A kind of thickener? But surely the eggs do that. Flavouring? This France-based Brit is stumped! (Still want to try the recipe, though).

rosie316 on January 08, 2013:

Hi again. I'm sorry... I started my last comment saying "Hi Sally", and just went to your main page and discovered your name is Sherri! I'm a dork... LOL. (P.S. On BettyCrocker.com they have the recipe listed as "Impossibly Easy Bacon Pie... but I like the proportions of ingredients of yours better. Yours seems to be what I recall). Thanks again.

Sherri (author) from Southeastern Pennsylvania on January 08, 2013:

Thank you, Melissa6295! I just now found, because of your helpful comment, another reference to this booklet here:


The reference is in small type at the end of the post. I'm guessing this recipe did appear on the box of Bisquick at the time (which is how I must have found it then) while it was also printed in the promotional booklet. Mystery solved!

Sherri (author) from Southeastern Pennsylvania on January 08, 2013:

Rosie316, I'm so glad you found this article, too. Enjoy this delicious dish, and all the good memories. :)

rosie316 on January 08, 2013:

Hi Sally. So glad I ran across your site. I forgot all about this recipe since my kids have moved out. I used to make it for dinner, but always used cubed ham & brocolli florets. Makes a wonderful 1 pan dinner! Thanks for the reminder... now I must make one.

Melissa6295 on January 04, 2013:

I have it! This recipe in a Bisquick booklet. It is called "Impossible Bacon Pie" It is one of 12 recipes in the booklet. By popular request.

Sherri (author) from Southeastern Pennsylvania on January 01, 2013:

Wonderful to hear, Rochelle, that this is a fav of yours. All the best to you and yours at the New Year. :)

Rochelle Frank from California Gold Country on December 31, 2012:

This is still a favorite of ours-- for Christmas or New Years morning-- especially with Tillamook cheddar cheese and Ortega chilies. -- Good to go for tomorrow moning,!

Sherri (author) from Southeastern Pennsylvania on October 30, 2012:

Glad you found this article, Elsie! I don't think there's any need for a lot of oil in this recipe. A lightly greased baking dish does the job of freeing the quiche from the dish, so no extra oil, or even butter, needed for that. The richness comes from the eggs, milk, and cheese.

ElsieCaptri on October 28, 2012:

Came across these recipes while looking for an alternative to my bisquick zucchini recipe with alot of oil in it...glad I found it...looking forward to trying it ..seems butter and milk replaces it.....

Sherri (author) from Southeastern Pennsylvania on October 10, 2012:

@shai77, thank you! Make it...you'll love it.

@loveaches, thanks so much for sharing. I'm very glad this hub brings back good memories for you. Our associations with food can be so strong...every time I see an apple pie, I think of my grandmother who's been gone for many years now. The thought makes me feel closer to her. I think your dad is smiling. :)

Traci L Golden aka Dillard from Texas on October 10, 2012:

This hub really made me smile. I am an 80s baby. In 2007 my father passed away and growing up, these quiche recipes were some of his biggest hits- yes the biscuick one's! Thank you for sharing- brought back great memories!

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