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Hunting for the Original Bisquick Impossible Quiche Recipe

Updated on June 22, 2012

Impossible Quiche

Rich, golden, impossible quiche right out of the oven.
Rich, golden, impossible quiche right out of the oven. | Source

Impossible Quiche - A Much Loved Retro Family Recipe

Some of you may recall Bisquick® impossible quiche, made popular in the 1970s as a recipe printed on boxes of Bisquick mix. Easy and quick to make, this tasty pseudo-quiche dish was a huge hit in our family for years. We would make it for breakfast, for 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 create 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.

Impossible Quiche Recipe Gone Missing

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 Biquick, scouring the minuscule print on tops, bottoms, sides, fronts, and backs for any sign of the impossible quiche recipe.

At some point, the impossible quiche recipe had disappeared from the Bisquick box. The disappearance wasn’t anything we noticed, because by the 1980s we had drastically changed the way we ate. 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 favored then into the back of my wooden recipe card file and basically forgot about them, as I had forgotten the impossible quiche. 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 searching the Internet for the recipe I remembered. I found plenty of Bisquick "impossible pie" recipes, and even some sites claiming to hold the "original Bisquick impossible quiche recipe". But none of these recipes rang the right bell in my memory. Time passed, once again, as I put the craving and the hunt for the original recipe out of my mind.

The Found Recipe

The impossible quiche recipe had been hiding in an old box of recipe cards for 30 years.
The impossible quiche recipe had been hiding in an old box of recipe cards for 30 years. | Source

The Past Appears in the Present

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 which 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 a 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".

A Word 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 this 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 reduced sodium bacon.

The Impossible Quiche Recipe, Just as I Found It

  • 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.

Sprinkle the crumbled bacon, shredded cheese, and diced onion (in that order) evenly over the bottom of the pie plate.

Beat the eggs with the salt and pepper.

Stir in the milk.

Add the Bisquick and beat until smooth.

Pour over the ingredients in the pie plate.

Bake for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.

Let cool on a wire rack for 15 minutes before slicing and serving.

Makes 4 to 6 servings.

A Slice of Impossible Quiche

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. | Source

Variations

After the quiche is assembled in the pie plate, scatter about a 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

For breakfast, pair with sliced mango or fresh orange sections.

For lunch, serve with a fresh green salad tossed with your favorite dressing.

For dinner, serve with sides of steamed sugarsnap 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.

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, it does appear that this would be 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 Easter my daughter and I added the quiche to our dinner menu. She did not remember this recipe from those long-ago times, but from the moment I took the quiche from the oven, sliced it into wedges, and took the first bite, I knew this was the original recipe, that is, until forensic culinary science provides evidence to the contrary.

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      Kathryn 8 days ago

      In the oven as we speak

    • profile image

      KIKI 3 weeks ago

      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.

    • profile image

      Jenna 3 weeks ago

      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

    • profile image

      Debbie 3 months ago

      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

    • profile image

      KenShotwell 5 months ago

      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!

    • profile image

      Sandra Furneaux 5 months ago

      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.

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      Loveholidays 6 months ago

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

    • profile image

      Lorie Kollock 8 months ago

      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!

    • profile image

      Cathy N. 10 months ago

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

    • profile image

      Sam 10 months ago

      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.

    • profile image

      Kathryn 11 months ago

      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!

    • profile image

      Debbie 13 months ago

      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!

    • profile image

      Gail 13 months ago

      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

    • profile image

      Jo ann 16 months ago

      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

    • profile image

      MamaD 17 months ago

      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.

    • profile image

      Deb 17 months ago

      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.

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      Kevin 18 months ago

      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 +.

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      Liz 19 months ago

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

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      valerie utsler 2 years ago

      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.

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      Kristen Howe 2 years ago from Northeast Ohio

      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.

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      Nancy 2 years ago

      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

    • profile image

      Joanne 3 years ago

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

    • profile image

      kw 3 years ago

      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!)

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      Dee from CT 3 years ago

      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.

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      H from NYC 3 years ago

      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 profile image

      HorseyHubby 3 years ago from Arlington WA

      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 :)

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      lesliebyars 3 years ago

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

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      Looking 3 years ago

      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.

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      Hakim Hicham 3 years ago

      Your fotos louks delicious

      http://newcars14.blogspot.com

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      Nana 4 years ago

      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.

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      Emily 4 years ago

      @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!

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

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

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      Emily 4 years ago

      Thanks for the recipe. Making it tonight!

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

      @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!

    • rumanasaiyed profile image

      Rumana 4 years ago from Sharjah, UAE

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

    • TylerKathy profile image

      Kathy Andres 4 years ago from Lansing, Michigan

      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!

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

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

    • Victoria Lynn profile image

      Victoria Lynn 4 years ago from Arkansas, USA

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

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

      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!

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      Beth37 4 years ago

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

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

      Dorsi, you are so welcome!

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      Dorsi Diaz 4 years ago from The San Francisco Bay Area

      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!

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

      Totally agree about the bacon, newusedcarssacram!

    • newusedcarssacram profile image

      newusedcarssacram 4 years ago from Sacramento, CA, U.S.A

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

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

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

      http://en.wikipedia.org/wiki/Bisquick

    • Riviera Rose profile image

      Riviera Rose 4 years ago from South of France

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

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

      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 profile image

      Riviera Rose 4 years ago from South of France

      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).

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      rosie316 4 years ago

      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.

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

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

      http://blog.myfriendsaregoodcooks.com/2012/07/impo...

      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!

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

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

    • profile image

      rosie316 4 years ago

      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.

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      Melissa6295 4 years ago

      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.

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

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

    • Rochelle Frank profile image

      Rochelle Frank 4 years ago from California Gold Country

      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,!

    • Sally's Trove profile image
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      Sherri 4 years ago from Southeastern Pennsylvania

      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.

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      ElsieCaptri 4 years ago

      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.....

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      @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. :)

    • loveaches profile image

      Miriam Micheals 5 years ago from United States

      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!

    • shai77 profile image

      Chen 5 years ago

      Wow that really does sound good. Have to try it for sure. What a great recipe... glad you've revived it. Voted up! Great hub.

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      @Mary, chicken and dumplings, OMG! I haven't had that dish homemade for many years. Time for me to get on to your hub and do it in my house. I can't eat it (lactose and gluten intolerant), but I sure can share it with special people in my life while I enjoy the aroma and the work. Wonderful memories!

      @LaThing and Justsilvie, go for it! It makes tummies happy. :)

    • profile image

      Justsilvie 5 years ago

      I remember this! Loved it and going to make it THIS week. Thanks! Great Hub!

      Shared and voted up!

    • LaThing profile image

      LaThing 5 years ago from From a World Within, USA

      Never heard of this recipe.... Looks delicious and seems easy to make! I will make it for sure...... Thanks for sharing!

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      Mary Hyatt 5 years ago from Florida

      I use Bisquick a lot! My family loves Chicken and Dumplings which I do with Bisquick. I wrote a Hub with my recipe. I have bookmarked this Hub because I really intend to make this Quiche!

      I voted this UP, etc. will share.

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      @ishwaryaa22, I think chicken sounds wonderful. The bacon adds salt and crunch, but it's definitely not necessary for this dish to be delicious and satisfying. Thanks so much for the 245th pin and for the votes and shares!

      @viewfinders, it really is delicious. Thank you so much for reading, commenting, votes and shares. :)

      @Daisy, I'm glad this hub brings back good memories for you. Impossible quiche is probably one of the easiest and best comfort foods ever created. Maybe you'll make some soon? :)

    • Daisy Mariposa profile image

      Daisy Mariposa 5 years ago from Orange County (Southern California)

      Sherri,

      Thanks for publishing this Hub. It brought back memories of a dish my mother used to make many years ago, something I hadn't thought about for ages.

    • viewfinders profile image

      viewfinders 5 years ago from God's own country(kerala)

      wow,wonderful,

      looks delicious,glad that you found the original one...

      voted up and sharing

    • ishwaryaa22 profile image

      Ishwaryaa Dhandapani 5 years ago from Chennai, India

      A delicious looking dish! Glad to know that you found the original recipe. Nothing beats a tasty homemade impossible quiche! I would like to give it a try with chicken instead of pork-strips (here in my country, pig meat is hardly eaten) Congrats for 245 pins! (I pinned it, thus making it 245) Way to go!

      Thanks for SHARING. Useful, Awesome & Interesting. Voted up & shared

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      Stephanie, I'm so glad you found this recipe, such a wonderful stand-by in the day and now, too. I wonder if Nevada Barr is Polish? lol I'll have to do a bit of research. :)

    • Stephanie Henkel profile image

      Stephanie Henkel 5 years ago from USA

      Just before dinner with no plan in sight, I came across this hub and the mouthwatering picture of the Impossible Quiche. Now I have to make it...I haven't made quiche in years, but I, too, remember Bisquick's impossible quiche and impossible pies. Now I need to make this today! I think I'll make the version with the broccoli added...

      It looks like we have more in common than quiche and kelbasi ...I just noticed your mention of Nevada Barr books! I love her mysteries that take place in National Parks!

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      sfshine, that's so interesting about cooking this quiche on the stove top. I never heard that before. I imagine the bottom would brown quickly. That might be a plus for folks who like browned eggs, because the browning would give a bit of crunch to this "crustless" dish. Thanks for sharing your thoughts!

    • sfshine profile image

      sfshine 5 years ago from Michigan

      Sounds delicious. I will try this easy recipe. I think you can do it over the stove top on low heat too.

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      Awesome, Nancy! Our moms and we ourselves brought / bring what we like to this basic recipe. I love that this recipe was stuck to your mom's cupboard door since the 70s. Thanks so much for sharing. :)

      This is your first comment on the web, ever? Go for it, girl! There's lots of stuff out here to grab your attention and also to invite you into a conversation so that you can grab the attention of others. I'm pleased as punch that your first adventure into this web stuff was here. Lots of hugs and kisses coming your way. :)

    • profile image

      Nancy 5 years ago

      Hi Sally, thanks so much for the recipe...I tried this and it was a little different from what I remember my mom's was (but still delicious!!!) I finally remembered to ask my mom for her recipe (which is stuck on her cupboard door since the 70s. :D)...and it slightly differs from yours. My mom's seems a little denser and "greasier"....I think because of the butter. :) Thought I'd share here (this is my first comment on a web ever....)

      3 eggs

      1/2 cup Bisquick

      1/2 cup melted butter

      1 1/2 cup milk

      1/4 salt

      Dash pepper

      1 cup shredded Swiss cheese

      1/2 cup diced ham, bacon, vegetable

      Place all ingredients except cheese and meat in blender and mix for a few

      seconds

      Pour into a greased 9" pie plate

      Sprinkle cheese and meat on top and push lightly beneath the surface with a spoon.

      cook at 350' F for 45 min.

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      Barbara, thanks for sharing your variation. This is such a versatile recipe!

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      Barbara 5 years ago

      Thanks for posting. I just found my recipe since I wanted to make it tomorrow. Mine is similar--3/4 c bisquick and we mix it in a blender! Our says to bake at 350 for 45 minutes.

    • Sally's Trove profile image
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      Sherri 5 years ago from Southeastern Pennsylvania

      Marcy, thanks so much for sharing your "field" report here. You are so right, no meat need be involved. The basic ingredients and their proportions are all that are needed, just as you say.

      I'm so glad to hear back from you about your experimentation and also that you'd been looking for this recipe for a long time. It's an old-time winner!

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      I just had to tell you that I've made this recipe several times since I first read it here not long ago. I love it; it's lighter than regular quiche because there's no heavy crust, and there are fewer eggs. I don't eat meat (beef or pork), so I've made it with spinach, mushrooms and other veggie choices. I have one in the oven now with asparagus, mushrooms, onion and a bit of kale.

      Thanks for sharing this - I'd heard of it for years but never found the recipe. I think if you keep the basic ingredients (1 cup Bisquick, 2 cups milk and four egss), you can vary it any way you want.

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      Sherri 5 years ago from Southeastern Pennsylvania

      PegCole17, I'm so glad to hear your thoughts. This is a retro recipe that went underground, in its original form, for many years. Enjoy!

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      Peg Cole 5 years ago from Dallas, Texas

      Quiche is one of my favorite all time food and to make it with Bisquick and no crust is even better. Thanks for finding your wonderful recipe box and sharing this delightful retro recipe with us here! Amazing. I can't wait to try it.

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      Sherri 5 years ago from Southeastern Pennsylvania

      TY for your comments, Pamela99, Millionaire Tips, and Marcy.

      @Marcy, I've done exactly that in the past...eaten the whole thing myself. Don't do it! Trust me, it's a bad idea. LOL! Meanwhile, substitutions of almost any kind work well. The universal ingredient is the Bisquick mix. All things can follow from that.

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      Marcy Goodfleisch 5 years ago from Planet Earth

      I've heard of this for years, but never had the recipe! Can't wait to try it for my next potluck or bigger dinner at home (otherwise, I'll eat all of it by myself!). It's good to know we can substitute ingredients, since I don't eat real bacon! Thanks for sharing this!

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      Shasta Matova 5 years ago from USA

      Thanks Sally's Trove. I had a breakfast casserole that was made with Bisquick and was about to look for the recipe. I'm glad now I don't have to.

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      Pamela Oglesby 5 years ago from United States

      I had forgotten about this recipe and it is wonderful. Thank you so much for posting it. Rated up.

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      Sherri 5 years ago from Southeastern Pennsylvania

      Cardisa, there's also salt in the Bisquick mix. This is definitely not a recipe for someone who needs to monitor their sodium intake. Take a look at the Bisquick label and see how you can adjust this recipe for you.

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      Carolee Samuda 5 years ago from Jamaica

      Happy Sunday Sherri! I love quiche so much. I love bacon and salt, but have to cut way down because I am hypertensive so will have to reduce the bacon. Cheese has a lot of sodium too so that should be enough salt.

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      how-to-make 5 years ago from India

      I hope to find it easy while cooking. Yes, I think that my family would love it too. I would let you know about its taste after having it for the first time.

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      Sherri 5 years ago from Southeastern Pennsylvania

      Please do, how-to-make, it's so easy and such a wonderful comfort food. It will quickly become a family favorite. :)

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      how-to-make 5 years ago from India

      Your recipe seems great. I would like to try this sometime.

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      Sherri 5 years ago from Southeastern Pennsylvania

      Oh, winter lunch! You are so right, Carole.

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      Carole Nolan 5 years ago

      I have been looking for this receipe for a very long time Thanks for sharing great winter lunch !!!

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      Sherri 5 years ago from Southeastern Pennsylvania

      HorseyHubby (Dr. Ken), I agree with you completely. This is a totally versatile and forgiving recipe. I have no idea what anyone could ever do to make it fail.

      Thank you for sharing about making Impossible Quiche for potlucks. It's always a winner!

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      HorseyHubby 5 years ago from Arlington WA

      For the past 3-4 months I have been making an Impossible Quiche for our church's after service social time which is sort of a mini potluck. Each week I make a different variation to keep them from getting bored. Everyone loves them!

      One time I forgot to put the melted butter into the blender! It turned out just fine withou all that extra fat. (I usually use only 1/2 of the original amount anyway.)

      Another time I heard the timer go off and thought, I'll get it in a minute. I plumb forgot and 20 minutes later frantically remembered to pull it out. No problem. Not even leathery!

      This is a very versitile AND forgiving recipe!

      Enjoy all the feedback from everyone.

      Happy New Year to all!!!!!

      Dr. Ken

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      Sherri 5 years ago from Southeastern Pennsylvania

      caregvr, how awesome! The beauty of this recipe is that it can incorporate anything you like, including stuff that needs to leave the fridge. Super comment.

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      caregvr 5 years ago

      Yes, I remember those impossible pies from my childhood and after reading all the comments decided to clean out my frig by making my variation of impossible pie, added mushrooms, onions, zuchinni, 1/2 pet milk, 1/2 milk, swiss cheese and will top it with chopped tomatoes and parmesan when removing from oven. My Oh My what a wonderful Supper!!

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      Sherri 5 years ago from Southeastern Pennsylvania

      Sinea, thank YOU for reading and commenting. I hope you'll make this impossible quiche soon and let it bring back the good memories. :)

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      Sinea Pies 5 years ago from Northeastern United States

      Impossible Quiche? This brings back memories. I loved this recipe years ago but I have to say that I'd forgotten all about it. Thanks for sharing your quest and the recipe too.

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      Sherri 5 years ago from Southeastern Pennsylvania

      Jewel, thank you for sharing your modifications to this time-tested impossible quiche recipe. You are so right...it's easy and always satisfying, and definitely a hit at gatherings!

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      Jewel 5 years ago

      Hi I misplaced my impossible quiche recipe and went online and found this site. I was nice so many people besides me likes this recipe. I dropped the meat and use only two cups of sharp chedder cheese. I introduced this to my community outreach ministry thirteen years ago as a quick and easy meal for lunch with juice and fruit, it was such a hit and I have been making monthly it ever since! I am preparing one for a holiday brunch tomorrow.

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      Sherri 5 years ago from Southeastern Pennsylvania

      Jean, thanks for sharing your experience and also for giving a clue to the original impossible quiche recipe. I think that by 1983, the recipe had come off the box. But we do all love it, in any variation. :)