Low Fat Bisquick Crust Bacon and Cheese Quiche

Total Time
55mins
Prep 15 mins
Cook 40 mins

Amazingly, the quiche will form its own crust. I think this quiche tastes best when it’s made the evening before and heated up the next morning. If you use a blender instead of a whisk, process the Bisquick, eggs, milk, pepper and salt for about 15 seconds; afterwards, by hand mix in the onion and garlic. Optional: Use ½ lb Canadian bacon in place of bacon and top with tomatoes. Or Swiss cheese instead of cheddar.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cook the bacon in a medium frying pan. If you use turkey bacon I recommend spraying the pan with cooking spray.
  3. After you have removed the bacon from the pan, use the same pan to sauté the onion and garlic over medium heat until softened.
  4. While the onion and garlic cook, chop up the bacon.
  5. In a large bowl beat the eggs and milk until just blended.
  6. Add to that mixture the Bisquick, onion, garlic, salt and pepper. Mix by wire wisk for about 1 minute (some small Bisquick lumps are fine).
  7. Spray pie plate or muffin tins with cooking spray.
  8. Pour Bisquick mixture evenly into the pie plate or muffin tins.
  9. Sprinkle bacon and cheese on top of egg mixture; gently press below surface with fork.
  10. Bake the quiche until the top is golden-brown and a knife inserted near the center comes out clean. If you have a thermometer the internal temperature of the quiche should be between 165 – 185 degrees Fahrenheit. Let stand at least 10 minutes before cutting.
  11. Baking time: Pie plate - 40-50 minutes or Muffin tin - 20-25 minutes.
  12. Makes 8 servings: 1 slice of quiche or 2.5 muffin size quiches.
Most Helpful

5 5

Made this fun lunch today. Super easy to make and delicious. I added sliced tomatoes to the top during the last 10 minutes of baking. A great brunch option!

4 5

Tasty (picture doesn't match the recipe)! A couple of changes I made. I used egg beaters, reduced the milk just a little, and used a little more egg, to make the consistency less watery. Added a quarter of a teaspoon more salt. Poured 3/4 the batter into the pan, then sprinkled the cheese and used the rest of the batter, made for a better consistency. I agree with everyone else, really easy to make, and easy to add your different touches.

5 5

This was one of the better "impossible" style quiches I've made. The method did produce an almost crustlike surface at the bottom of the pan topped with the eggy filling. The bacon & onion were spot on in the amounts. I baked in a deep dish pie pan and the ingredients filled it perfectly with no over flow. I'll be using this recipe again. Thank you for sharing! Made for Fall 2012 Pick A Chef.