bisquick quiche recipe
The Best bisquick quiche recipe
I love this recipe because it’s the perfect balance of hearty and healthy. The Bisquick base gives it a light, flaky texture without needing extra flour or butter, and the eggs and cheese make it rich without being heavy. My family loves it for everything from weeknight dinners to weekend brunch—it’s that kind of versatile. And honestly? It’s not just a meal; it’s a little something that makes me feel like I’ve done something good for my family, even on the busiest days. Plus, it’s a great way to use up leftover veggies or cheese, so it’s always a win.
Classic Bisquick Quiche with Tomato Sauce
A simple, flaky crust and savory tomato-based filling create a comforting quiche that’s perfect for brunch or dinner. The Bisquick dough adds a tender bite, while the garlic-infused sauce adds depth.
🥘Ingredients
- 2 cups Bisquick
- 1 tsp salt
- 1/2 cup cold water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 large egg
- 1/4 cup shredded cheddar cheese
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, mix Bisquick, salt, and cold water until a dough forms. Roll out the dough on a floured surface into a 9-inch circle. -
2
Carefully transfer the dough into a 9-inch pie dish. Cut two slits in the top to let steam escape. In a separate bowl, whisk tomato sauce, minced garlic, heavy cream, egg, and cheese until smooth. -
3
Pour the filling into the dough. Dot with butter. Bake for 25–30 minutes, or until the crust is golden and the filling is set.
🔧Equipment
- Mixing bowl
- Rolling pin
- 9-inch pie dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Bisquick Quiche with Tomato Sauce Works
❓ Frequently Asked Questions About Bisquick Quiche with Tomato Sauce
How do I adjust the recipe for dietary restrictions like gluten-free or low-carb?
For gluten-free versions, replace the biscuit mix with a gluten-free pie crust or a store-bought gluten-free biscuit blend. For low-carb, skip the biscuit base entirely and use a pre-made low-carb crust or even a simple egg and cheese filling with a thin layer of shredded cheese on top.
What if I don’t have a pre-made pie dish, and I want to bake the quiche in a skillet?
You can adapt the recipe by using a nonstick skillet instead of a pie dish. Preheat your oven to 375°F (190°C) and bake the quiche in a 10-inch skillet, covered with foil for the first 20 minutes to prevent splattering. Remove the foil and bake until golden and set, about 15–20 more minutes.
How can I ensure the quiche’s crust stays crispy?
To keep the crust crispy, pre-bake the biscuit base for 5–7 minutes until lightly golden. This step helps prevent sogginess from the egg mixture. Also, avoid overfilling the dish—leave about ½ inch of space around the edges to allow the crust to expand without collapsing.
Can I make this quiche ahead of time and reheat it?
Yes, you can prepare the quiche up to 24 hours ahead. Store it in an airtight container in the fridge. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave in 1-minute intervals until heated through.
What’s the best way to customize the filling with different vegetables or proteins?
For extra flavor, swap out the spinach and mushrooms for other veggies like zucchini, bell peppers, or roasted cherry tomatoes. For protein, add diced ham, turkey bacon, or even cooked shrimp. Stir everything into the egg mixture just before pouring it into the crust to keep the filling from overcooking.
