18 Delicious Bisquick Quiche Recipes Easy

Mmm, who doesn’t love a warm, savory quiche that’s both easy to make and utterly delicious? Whether you’re whipping up a quick weeknight dinner or hosting a brunch with friends, our roundup of 18 Bisquick quiche recipes is your ticket to comfort food heaven. From classic flavors to creative twists, these recipes promise simplicity and satisfaction in every bite. Let’s dive into the deliciousness!

Spinach and Feta Bisquick Quiche

Dive into the world of effortless brunching with a dish that’s as fun to make as it is to devour—imagine fluffy eggs, vibrant spinach, and tangy feta all cozying up in a golden, buttery crust. It’s the kind of meal that makes you want to wear pajamas all day, just because you can.

Ingredients

• 1 cup of Bisquick mix (because who has time for homemade crust?)
• 1/2 cup of whole milk (the creamier, the dreamier)
• 4 large farm-fresh eggs (the stars of the show)
• 1 cup of fresh spinach, roughly chopped (for that pop of color and health)
• 1/2 cup of crumbled feta cheese (because salty, tangy goodness is non-negotiable)
• 1/4 teaspoon of freshly ground black pepper (for a little kick)
• 1 tablespoon of melted butter (because butter makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with the melted butter, ensuring every nook is covered for that perfect golden crust.
2. In a medium bowl, whisk together the Bisquick mix and milk until just combined—no overmixing, or you’ll risk a tough crust. Pour this mixture into your prepared pie dish.
3. In another bowl, beat the eggs until light and frothy, then stir in the chopped spinach, crumbled feta, and black pepper. Pour this egg mixture over the Bisquick layer in the pie dish.
4. Bake for 25-30 minutes, or until the quiche is puffed, golden, and set in the center. A toothpick inserted should come out clean.
5. Let the quiche cool for 5 minutes before slicing. This patience-testing step ensures your slices are as pretty as your patience.

How does it turn out? Imagine a slice where the crust is just sturdy enough to hold the creamy, cheesy filling, with bits of spinach adding a fresh contrast. Serve it warm with a side of sass or a simple arugula salad for brunch that’s anything but basic.

Bacon and Cheddar Bisquick Quiche

Kickstart your morning with a dish that’s as easy to love as it is to make, blending the smoky allure of bacon with the sharp tang of cheddar in a fluffy, golden embrace. This quiche is the superhero of breakfasts, swooping in to save your taste buds from the mundane with its Bisquick-based magic.

Ingredients

• 6 slices of thick-cut, smoky bacon, crisply cooked and crumbled
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of Bisquick mix, perfectly measured
• 4 large farm-fresh eggs, beaten to perfection
• 1 cup of whole milk, creamy and rich
• 1/4 teaspoon of salt, for that just-right seasoning
• 1/4 teaspoon of black pepper, freshly ground
• 1/4 teaspoon of garlic powder, for a hint of warmth

Instructions

1. Preheat your oven to a cozy 375°F (190°C) and grease a 9-inch pie plate like you’re preparing it for a royal quiche.
2. In a medium bowl, whisk together the Bisquick mix, eggs, milk, salt, pepper, and garlic powder until the mixture is as smooth as your morning playlist.
3. Stir in the crumbled bacon and grated cheddar cheese, ensuring every bite is packed with flavor.
4. Pour the mixture into the greased pie plate, spreading it evenly like you’re tucking it in for a nap.
5. Bake for 35-40 minutes, or until the quiche is golden brown and a knife inserted in the center comes out cleaner than your conscience after eating vegetables.
6. Let it cool for 5 minutes before slicing, because patience is a virtue, especially when it comes to quiche.

Golden and glorious, this quiche emerges from the oven with a texture that’s delightfully fluffy yet satisfyingly sturdy. The smoky bacon and sharp cheddar play a delicious duet, making each bite a memorable performance. Serve it with a side of fresh fruit or a crisp salad for a breakfast that’s anything but ordinary.

Mushroom and Swiss Bisquick Quiche

Every brunch table deserves a showstopper, and this Mushroom and Swiss Bisquick Quiche is here to steal the spotlight with its flaky crust and creamy, dreamy filling. It’s the kind of dish that makes you want to wear a fancy hat just to eat it.

Ingredients

• 1 cup Bisquick mix (the secret to no-fuss crust)
• 1/2 cup cold butter, cubed (for that perfect, flaky texture)
• 3 large farm-fresh eggs (because happy chickens make happy quiches)
• 1 cup whole milk (rich and creamy for the win)
• 1 cup shredded Swiss cheese (melty, nutty goodness)
• 1 cup sliced mushrooms (earthy and savory, sautéed to perfection)
• 1/2 teaspoon salt (to make all the flavors pop)
• 1/4 teaspoon finely ground black pepper (a little kick never hurt anybody)

Instructions

1. Preheat your oven to 375°F (190°C) because nobody likes a cold oven surprise.
2. In a medium bowl, mix the Bisquick and cold butter with your fingers until it resembles coarse crumbs. Press this mixture into a 9-inch pie plate to form the crust. Pro tip: Chill the crust for 10 minutes before baking to prevent shrinkage.
3. Bake the crust for 10 minutes, or until it’s just starting to turn golden. This is called blind baking, and it’s the secret to a crust that doesn’t get soggy.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth. Stir in the Swiss cheese and sautéed mushrooms.
5. Pour the egg mixture into the pre-baked crust. Bake for 25-30 minutes, or until the quiche is set and the top is lightly golden. A knife inserted in the center should come out clean.
6. Let the quiche cool for 5 minutes before slicing. This patience-testing step ensures your slices are as pretty as a picture.

Out of the oven, this quiche is a masterpiece of textures—crispy crust, creamy filling, and those little umami-packed mushrooms. Serve it with a side of sass and a mimosa for the ultimate brunch experience.

Broccoli and Cheese Bisquick Quiche

Ready to shake up your brunch game with a dish that’s as easy as pie but twice as cheesy? Let’s dive into a Broccoli and Cheese Bisquick Quiche that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup of Bisquick mix (the trusty sidekick in your pantry)
• 1/2 cup of whole milk (creamy and dreamy)
• 2 large farm-fresh eggs (the golden glue holding it all together)
• 1 cup of shredded sharp cheddar cheese (because mild is for the meek)
• 1 cup of finely chopped broccoli florets (tiny trees for a mini forest)
• 1/4 teaspoon of garlic powder (a whisper of flavor)
• 1/4 teaspoon of salt (just enough to make the flavors pop)
• A pinch of freshly ground black pepper (for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just precision.
2. In a medium bowl, whisk together the Bisquick mix, milk, and eggs until smooth. Tip: A few lumps are okay; they’re just texture’s way of saying hello.
3. Stir in the shredded cheddar cheese, chopped broccoli, garlic powder, salt, and black pepper. Mix until everything is happily married.
4. Pour the mixture into a greased 9-inch pie dish. Tip: Use butter for greasing to add a hint of richness.
5. Bake for 30-35 minutes, or until the quiche is golden brown and a toothpick inserted in the center comes out clean. Tip: Ovens can be divas, so keep an eye on yours after the 25-minute mark.

This quiche emerges from the oven with a fluffy interior, a crispy edge, and a cheesy, broccoli-studded heart. Serve it warm with a side of sass or a simple salad for a meal that’s anything but basic.

Ham and Cheese Bisquick Quiche

Gather ’round, brunch lovers and lazy chefs alike, because we’re about to make your morning both delicious and embarrassingly easy with a dish that’s as fluffy as your dreams and as cheesy as your favorite rom-com.

Ingredients

• 1 1/2 cups of Bisquick mix, the unsung hero of quick baking
• 1 cup of whole milk, creamy and dreamy
• 4 large farm-fresh eggs, because the chickens worked hard for these
• 1 cup of diced ham, savory and ready to party
• 1 1/2 cups of shredded cheddar cheese, because more cheese is always the answer
• 1/4 teaspoon of freshly ground black pepper, for a little kick
• 1/2 teaspoon of garlic powder, because garlic makes everything better

Instructions

1. Preheat your oven to a toasty 375°F (190°C), because we’re about to get baking.
2. In a large mixing bowl, whisk together the Bisquick mix, milk, and eggs until the batter is smooth and no lumps are crashing the party.
3. Stir in the diced ham, shredded cheddar cheese, black pepper, and garlic powder, mixing until everything is evenly distributed and looking like a delicious confetti.
4. Pour the batter into a greased 9-inch pie dish, spreading it out evenly with a spatula for a picture-perfect finish.
5. Bake for 35-40 minutes, or until the quiche is golden brown on top and a toothpick inserted into the center comes out clean. Tip: Resist the urge to open the oven door too often, or you’ll let the heat escape and extend the cooking time.
6. Let the quiche cool for 5 minutes before slicing. Tip: This patience-testing wait helps the quiche set, making it easier to slice into neat pieces.
7. Serve warm, and watch as your brunch guests marvel at your culinary prowess. Tip: Pair with a crisp green salad or fresh fruit for a meal that’s as balanced as your life aspires to be.

This Ham and Cheese Bisquick Quiche is a masterpiece of fluffy texture and rich, savory flavors, with the cheese and ham playing the lead roles in every bite. Try serving it with a dollop of sour cream or a drizzle of hot sauce for an extra layer of deliciousness that’ll have everyone asking for seconds.

Tomato and Basil Bisquick Quiche

Oh, the joys of brunch! Imagine a dish that’s as easy to whip up as it is delicious to devour—our Tomato and Basil Bisquick Quiche is here to save your lazy Sunday mornings. With a playful twist on the classic, this quiche is your ticket to brunch stardom, no fancy chef skills required.

Ingredients

• 1 cup Bisquick mix (because we’re all about that easy life)
• 1/2 cup whole milk (creamy and dreamy)
• 4 large farm-fresh eggs (the stars of the show)
• 1 cup shredded sharp cheddar cheese (for that gooey goodness)
• 1 medium ripe tomato, diced (juicy and vibrant)
• 1/4 cup fresh basil leaves, chopped (for a fragrant punch)
• 1/2 tsp salt (to make those flavors pop)
• 1/4 tsp finely ground black pepper (a little kick never hurt anybody)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with butter or cooking spray. Tip: A well-greased dish means your quiche will slide out like a dream.
2. In a large bowl, whisk together the Bisquick mix, milk, and eggs until smooth. Tip: No lumps allowed—this ensures a silky texture.
3. Stir in the shredded cheddar cheese, diced tomato, chopped basil, salt, and black pepper until everything is happily mingled.
4. Pour the mixture into the prepared pie dish and smooth the top with a spatula. Tip: Even distribution means every bite is perfect.
5. Bake for 30-35 minutes, or until the quiche is golden brown and a toothpick inserted in the center comes out clean.

Craving something that’s both fluffy and flavorful? This quiche delivers with its tender texture and the bright, herby notes of basil paired with the sweet acidity of tomato. Serve it warm with a side of sass and a mimosa for the ultimate brunch experience.

Chicken and Spinach Bisquick Quiche

Venture into the realm of effortless elegance with this Chicken and Spinach Bisquick Quiche, where convenience meets gourmet in a flirty little dance. Perfect for those mornings when you’re more ‘coffee zombie’ than ‘culinary genius,’ this dish is your ticket to brunch stardom with minimal fuss.

Ingredients

• 1 1/2 cups of creamy, dreamy Bisquick mix
• 3/4 cup of whole milk, as fresh as a morning dew
• 4 large, happy farm-fresh eggs
• 1 cup of cooked chicken, shredded into tender, juicy strands
• 1 cup of fresh spinach, roughly chopped for a pop of green
• 1/2 cup of sharp cheddar cheese, grated to cheesy perfection
• 1/4 teaspoon of garlic powder, for a whisper of spice
• 1/4 teaspoon of salt, to make flavors sing
• A pinch of black pepper, freshly ground for that kick

Instructions

1. Preheat your oven to a cozy 375°F (190°C), because it’s time to get baking.
2. In a large bowl, whisk together the Bisquick mix, milk, and eggs until the batter is as smooth as your morning jazz playlist.
3. Stir in the shredded chicken, spinach, cheddar cheese, garlic powder, salt, and black pepper, mixing until every ingredient is having a party in the bowl.
4. Pour the mixture into a greased 9-inch pie plate, spreading it out like you’re tucking it into bed.
5. Bake for 35-40 minutes, or until the quiche is golden brown and set in the center, like a sunbather with the perfect tan.
6. Let it cool for 5 minutes before slicing, because patience is a virtue (and also, it’s hot).

How this quiche turns out is nothing short of magical—fluffy, flavorful, and with just the right amount of cheesy goodness. Serve it with a side of sass or a simple salad for a meal that’s as versatile as your weekend plans.

Sausage and Pepper Bisquick Quiche

Oh, the joys of brunching like there’s no Monday! This Sausage and Pepper Bisquick Quiche is your golden ticket to turning the mundane into the magnificent, with a crust so flaky, it’ll have you questioning all your life choices until now.

Ingredients

• 1 cup Bisquick mix (the secret to our flaky, dreamy crust)
• 1/2 cup whole milk (creamy and rich, for that perfect quiche texture)
• 2 farm-fresh eggs (because mediocre eggs are so last season)
• 1/2 lb spicy Italian sausage (for a kick that wakes up your taste buds)
• 1/2 cup diced bell peppers (a rainbow of crunch and sweetness)
• 1/2 cup shredded sharp cheddar cheese (melty, gooey perfection)
• 1 tbsp rich extra virgin olive oil (for sautéing like a pro)
• 1/4 tsp finely ground black pepper (because every dish needs a little drama)

Instructions

1. Preheat your oven to 375°F (190°C), because patience is a virtue, especially when quiche is involved.
2. In a skillet over medium heat, warm the olive oil and sauté the spicy Italian sausage until it’s beautifully browned, about 5 minutes. Tip: Breaking the sausage into small bits ensures every bite is packed with flavor.
3. Add the diced bell peppers to the skillet and cook until they’re just tender, about 3 minutes. This is where the magic (and the colors) start to happen.
4. In a bowl, whisk together the Bisquick mix, whole milk, and farm-fresh eggs until smooth. Tip: A vigorous whisk prevents any Bisquick lumps from crashing your quiche party.
5. Stir in the sautéed sausage, peppers, and shredded sharp cheddar cheese into the Bisquick mixture. Mix well to ensure every ingredient feels included.
6. Pour the mixture into a greased 9-inch pie dish and bake for 25 minutes, or until the top is golden and a toothpick comes out clean. Tip: Watching the quiche through the oven window counts as bonding.

Yum doesn’t even begin to cover it. This quiche emerges from the oven with a crust that’s irresistibly flaky and a filling that’s a harmonious blend of spicy, cheesy, and slightly sweet. Serve it with a side of sass or a simple green salad for brunch that’ll have everyone asking for seconds.

Asparagus and Goat Cheese Bisquick Quiche

Craving something that screams ‘fancy brunch’ but whispers ‘easy peasy’ to your inner lazy chef? This Asparagus and Goat Cheese Bisquick Quiche is your golden ticket to brunch glory, no culinary degree required.

Ingredients

• 1 cup Bisquick mix (the trusty shortcut to quiche perfection)
• 1/2 cup whole milk (creamy, dreamy, and oh-so-necessary)
• 4 large farm-fresh eggs (the backbone of any respectable quiche)
• 1/2 cup crumbled goat cheese (tangy, creamy, and utterly irresistible)
• 1 cup chopped asparagus (fresh, green, and just a tad snappy)
• 1/4 teaspoon finely ground black pepper (for that subtle kick)
• 1 tablespoon rich extra virgin olive oil (to grease your way to success)

Instructions

1. Preheat your oven to a toasty 375°F (190°C), because it’s showtime.
2. Grease a 9-inch pie plate with that luxurious extra virgin olive oil, ensuring your quiche won’t stick the landing.
3. In a medium bowl, whisk together the Bisquick mix, whole milk, and eggs until smooth. Tip: A few lumps are okay; they add character.
4. Stir in the crumbled goat cheese, chopped asparagus, and black pepper. Mix gently to distribute the ingredients evenly.
5. Pour the mixture into the greased pie plate, spreading it out with the back of a spoon for an even layer.
6. Bake for 25-30 minutes, or until the edges are golden and the center is set. Tip: The toothpick test never lies—insert it in the center; if it comes out clean, you’re golden.
7. Let the quiche cool for 5 minutes before slicing. Tip: This patience-testing wait ensures your slices are as pretty as your patience.

Golden, fluffy, and packed with the creamy tang of goat cheese paired with the fresh crunch of asparagus, this quiche is a brunch showstopper. Serve it with a side of sass or a simple salad for a meal that’s as effortless as it is impressive.

Sun-Dried Tomato and Parmesan Bisquick Quiche

Kickstart your morning with a dish that’s as vibrant as your personality—this quiche is a fluffy, cheesy masterpiece that’ll have you singing praises to the breakfast gods. Packed with the punchy flavors of sun-dried tomatoes and the nutty goodness of Parmesan, it’s a surefire way to turn any mundane morning into a brunch-worthy affair.

Ingredients

• 2 cups Bisquick mix (the trusty shortcut to quiche perfection)
• 1/2 cup whole milk (creamy and luxurious)
• 4 large farm-fresh eggs (because the yolks matter)
• 1/2 cup grated Parmesan cheese (the sharper, the better)
• 1/3 cup sun-dried tomatoes, chopped (intensely flavorful and slightly tangy)
• 1/4 cup unsalted butter, melted (rich and golden)
• 1/2 tsp garlic powder (for that subtle kick)
• 1/4 tsp freshly ground black pepper (a whisper of heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with butter or non-stick spray.
2. In a large bowl, whisk together the Bisquick mix, milk, eggs, and melted butter until smooth. Tip: Don’t overmix—just until the ingredients are happily married.
3. Fold in the Parmesan cheese, sun-dried tomatoes, garlic powder, and black pepper with a gentle hand. Tip: Reserve a sprinkle of Parmesan for the top for a golden, cheesy crust.
4. Pour the mixture into the prepared pie dish and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until the quiche is puffed, golden, and a toothpick inserted in the center comes out clean. Tip: Let it rest for 5 minutes before slicing to ensure neat, Instagram-worthy pieces.

Fluffy, cheesy, and bursting with the bold flavors of sun-dried tomatoes and Parmesan, this quiche is a textural dream. Serve it warm with a side of crisp greens or let it shine as the star of your next brunch spread—either way, it’s bound to disappear faster than you can say “seconds, please.”

Zucchini and Mozzarella Bisquick Quiche

Unbelievably easy and irresistibly cheesy, this Zucchini and Mozzarella Bisquick Quiche is your ticket to brunch stardom without the fuss. Perfect for those mornings when you’re more ‘snooze button’ than ‘master chef,’ but still want to impress.

Ingredients

• 1 cup Bisquick mix (the trusty shortcut to flaky perfection)
• 1/2 cup whole milk (creamy and rich)
• 4 large farm-fresh eggs (because the better the egg, the better the quiche)
• 1 cup shredded mozzarella cheese (gooey, melty goodness)
• 1 medium zucchini, thinly sliced (for a fresh, green crunch)
• 1/4 teaspoon salt (to make those flavors pop)
• 1/4 teaspoon freshly ground black pepper (for a little kick)
• 1 tablespoon olive oil (extra virgin, because we’re fancy like that)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just perfect quiche temperature.
2. In a medium bowl, whisk together the Bisquick mix, milk, and eggs until smooth. Tip: A few lumps are okay; overmixing is the enemy of tenderness.
3. Stir in the mozzarella, zucchini, salt, and pepper. Fold gently to keep the zucchini slices intact for that beautiful presentation.
4. Heat olive oil in a 9-inch pie plate in the oven for 3 minutes. Carefully remove and swirl to coat. Tip: This prevents sticking and adds a subtle richness.
5. Pour the batter into the hot pie plate. Bake for 30 minutes, or until golden and a toothpick comes out clean. Tip: Don’t open the oven door too often; patience rewards you with a perfectly risen quiche.

Fluffy, cheesy, and with just the right amount of zucchini freshness, this quiche is a dream straight from the oven. Serve it warm with a side of sass or a simple salad for a meal that’s as easygoing as it is delicious.

Caramelized Onion and Gruyere Bisquick Quiche

Kickstart your morning with a dish that’s as indulgent as it is effortless—this quiche is the love child of convenience and gourmet, thanks to the magic of Bisquick and the unbeatable duo of caramelized onions and Gruyere.

Ingredients

• 1 1/2 cups of thinly sliced sweet onions
• 2 tablespoons of unsalted butter, for that golden, buttery goodness
• 1 cup of shredded Gruyere cheese, because sharp and nutty is the way to go
• 3/4 cup of Bisquick mix, the unsung hero of quick baking
• 1 1/4 cups of whole milk, for a creamy, dreamy texture
• 3 large farm-fresh eggs, beaten to perfection
• 1/4 teaspoon of salt, to balance the sweetness
• 1/8 teaspoon of finely ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie plate like you’re preparing it for a starring role.
2. In a skillet over medium heat, melt the unsalted butter and add the thinly sliced sweet onions. Cook for 15-20 minutes, stirring occasionally, until they’re golden brown and smell like heaven. Tip: Patience is key here—low and slow wins the caramelization race.
3. Spread the caramelized onions evenly at the bottom of the greased pie plate, then sprinkle the shredded Gruyere cheese on top like you’re sprinkling confetti at a party.
4. In a mixing bowl, whisk together the Bisquick mix, whole milk, beaten eggs, salt, and finely ground black pepper until smooth. Tip: A few lumps are okay; they’ll disappear in the oven’s embrace.
5. Pour the Bisquick mixture over the onions and cheese in the pie plate, ensuring everything is evenly coated.
6. Bake for 30-35 minutes, or until the quiche is golden brown and a knife inserted in the center comes out clean. Tip: Let it rest for 5 minutes before slicing—it’s worth the wait.

Perfectly puffed and golden, this quiche offers a creamy interior with pockets of sweet, caramelized onions and the rich, nutty flavor of Gruyere. Serve it with a side of mixed greens for a brunch that’ll have everyone asking for seconds.

Smoked Salmon and Dill Bisquick Quiche

Ever had one of those mornings where you wake up dreaming of something fancy yet ridiculously easy to whip up? Enter this smoked salmon and dill Bisquick quiche, your brunch savior that’s as effortless as it is elegant.

Ingredients

• 1 cup Bisquick mix (the trusty shortcut to quiche perfection)
• 1/2 cup whole milk (creamy and lush)
• 4 large farm-fresh eggs (because the better the egg, the better the quiche)
• 1/2 cup sour cream (for that tangy richness)
• 1/2 cup shredded Swiss cheese (melty and nutty)
• 4 oz smoked salmon, chopped into bite-sized pieces (luxuriously smoky)
• 2 tbsp fresh dill, finely chopped (for a herby punch)
• 1/2 tsp garlic powder (a whisper of savory depth)
• 1/4 tsp finely ground black pepper (for a gentle kick)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie plate with butter or cooking spray.
2. In a large bowl, whisk together the Bisquick mix, milk, eggs, and sour cream until smooth. Tip: A few lumps are okay; overmixing can make the quiche tough.
3. Stir in the Swiss cheese, smoked salmon, dill, garlic powder, and black pepper until just combined. Tip: Fold gently to keep the salmon pieces intact for those beautiful bites.
4. Pour the mixture into the prepared pie plate and smooth the top with a spatula.
5. Bake for 35-40 minutes, or until the quiche is golden brown and a toothpick inserted into the center comes out clean. Tip: Let it rest for 5 minutes before slicing to ensure clean cuts.

Now, this quiche emerges from the oven with a golden, slightly crisp crust giving way to a creamy, fluffy interior studded with smoky salmon and fresh dill. Serve it warm with a side of arugula salad for a brunch that’ll have everyone thinking you’re a culinary wizard.

Roasted Red Pepper and Feta Bisquick Quiche

Venture into the realm of brunch brilliance with a dish that’s as easy to love as it is to make. This quiche is a harmonious blend of smoky, sweet, and savory, wrapped in a flaky crust that’ll have you coming back for seconds before you’ve even finished your first slice.

Ingredients

• 1 cup Bisquick mix
• 1/2 cup whole milk
• 2 large farm-fresh eggs
• 1 cup roasted red peppers, chopped into juicy, vibrant strips
• 1/2 cup crumbled feta cheese, tangy and briny
• 1/4 cup rich extra virgin olive oil
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking magic.
2. In a medium bowl, whisk together the Bisquick mix, milk, eggs, olive oil, black pepper, and sea salt until the batter is smooth and lump-free. Tip: A few extra seconds of whisking here means a fluffier quiche later.
3. Gently fold in the chopped roasted red peppers and crumbled feta cheese, distributing them evenly throughout the batter. Tip: Reserve a few pepper strips and feta crumbles for a pretty top garnish.
4. Pour the batter into a greased 9-inch pie dish, smoothing the top with a spatula. Tip: For an extra golden crust, lightly brush the edges with a bit of olive oil before baking.
5. Bake for 25-30 minutes, or until the quiche is puffed, golden, and a toothpick inserted into the center comes out clean.

Marvel at the golden, puffed beauty that emerges from your oven. The quiche boasts a tender, slightly crisp crust with a creamy, flavorful filling that’s studded with sweet peppers and salty feta. Serve it warm with a side of peppery arugula for a brunch that’s anything but basic.

Artichoke and Spinach Bisquick Quiche

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy as pie but way more exciting—think of it as the love child of a lazy Sunday brunch and your grandma’s secret recipe box.

Ingredients

• 1 cup Bisquick mix (the trusty sidekick of quick bakes)
• 1/2 cup whole milk (creamy and dreamy)
• 4 large farm-fresh eggs (the backbone of brunch)
• 1/4 teaspoon freshly ground black pepper (for a little kick)
• 1/2 teaspoon garlic powder (because flavor is king)
• 1 cup frozen chopped spinach, thawed and drained (green goodness)
• 1 cup canned artichoke hearts, drained and chopped (a touch of fancy)
• 1 cup shredded mozzarella cheese (gooey, melty perfection)
• 1/4 cup grated Parmesan cheese (the salty cherry on top)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie plate like it’s going out of style.
2. In a medium bowl, whisk together the Bisquick mix, milk, and eggs until smoother than a jazz playlist. Tip: A few lumps are okay; they’ll add character.
3. Stir in the black pepper and garlic powder, then fold in the spinach, artichoke hearts, mozzarella, and Parmesan cheese. Mix until everything is friends.
4. Pour the mixture into the greased pie plate and bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean. Tip: Don’t open the oven door too often; it’s not a peep show.
5. Let the quiche cool for 5 minutes before slicing. Tip: This patience-testing wait ensures it sets perfectly.

This quiche is a fluffy, cheesy masterpiece with a crust that’s just sturdy enough to hold all that veggie-packed goodness. Serve it with a side of sass or a mimosa for the ultimate brunch flex.

Leek and Bacon Bisquick Quiche

Craving something that’s a cross between a hug and a high-five? This Leek and Bacon Bisquick Quiche is your golden ticket to brunch bliss, blending the smoky allure of bacon with the sweet, oniony whisper of leeks, all nestled in a custardy embrace.

Ingredients

• 1 cup Bisquick mix (the trusty shortcut to quiche perfection)
• 1/2 cup whole milk (creamy and lush)
• 2 farm-fresh eggs (because the yolks matter)
• 4 strips thick-cut bacon (smoky, crispy, and utterly irresistible)
• 1 medium leek, thinly sliced (sweet with a hint of garlicky goodness)
• 1/2 cup shredded sharp cheddar cheese (for that gooey, melty magic)
• 1/4 tsp finely ground black pepper (a tiny kick to balance the richness)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie plate. This ensures your quiche slides out as smoothly as your weekend plans.
2. In a skillet over medium heat, cook the thick-cut bacon until crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
3. In the same skillet, sauté the thinly sliced leek in the bacon fat until soft and slightly caramelized, about 3 minutes. This step infuses the leeks with smoky bacon flavor.
4. In a medium bowl, whisk together the Bisquick mix, whole milk, and farm-fresh eggs until smooth. Stir in the crumbled bacon, sautéed leeks, shredded sharp cheddar cheese, and finely ground black pepper.
5. Pour the mixture into the prepared pie plate and bake for 25-30 minutes, or until the edges are golden and the center is set. A toothpick inserted should come out clean.
6. Let the quiche cool for 5 minutes before slicing. This brief rest allows the custard to set fully, ensuring clean slices.

Golden and glorious, this quiche boasts a fluffy interior with pockets of smoky bacon and sweet leeks, all held together by a subtly crisp crust. Serve it warm with a side of sass or a simple green salad for a meal that’s as effortless as it is impressive.

Pesto and Tomato Bisquick Quiche

Absolutely nothing says ‘I woke up like this’ quite like a quiche that’s effortlessly chic and packed with flavors that dance on your palate. Our Pesto and Tomato Bisquick Quiche is the lazy gourmet’s dream, combining the convenience of Bisquick with the bold, fresh flavors of pesto and sun-kissed tomatoes.

Ingredients

• 1 cup Bisquick mix (the secret shortcut to flaky perfection)
• 1/2 cup milk (whole for richness, but any will do)
• 4 large farm-fresh eggs (because the better the egg, the better the quiche)
• 1/2 cup grated Parmesan cheese (the salty, nutty backbone of our dish)
• 1/4 cup basil pesto (homemade or store-bought, but make it vibrant)
• 1 cup cherry tomatoes, halved (for bursts of juicy sweetness)
• 1 tbsp olive oil (extra virgin, for a fruity depth)
• 1/2 tsp salt (to make all those flavors pop)
• 1/4 tsp black pepper (freshly ground, for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with the olive oil, ensuring every nook is covered to prevent sticking.
2. In a large bowl, whisk together the Bisquick mix, milk, and eggs until smooth. Tip: A few lumps are okay; overmixing can make the quiche tough.
3. Stir in the Parmesan cheese, pesto, salt, and pepper, blending until just combined. The mixture should be vibrant and speckled with green.
4. Gently fold in the halved cherry tomatoes, distributing them evenly throughout the batter.
5. Pour the mixture into the prepared pie dish, smoothing the top with a spatula for an even bake.
6. Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes to avoid overbaking.
7. Let the quiche cool for 5 minutes before slicing. This rest period helps the flavors meld and makes slicing cleaner.

Kick back and marvel at your creation: a quiche with a custardy interior, flecked with the herbal punch of pesto and the sweet acidity of tomatoes. Serve it warm with a side of arugula for a peppery contrast, or pack it cold for a picnic that’ll have everyone asking for your secret.

Sweet Potato and Sage Bisquick Quiche

Just when you thought quiche couldn’t get any more comforting, along comes this Sweet Potato and Sage Bisquick Quiche to prove you deliciously wrong. Packed with earthy sweet potatoes and aromatic sage, this dish is like a warm hug on a plate, perfect for those mornings when you’re craving something hearty yet effortlessly chic.

Ingredients

• 1 cup Bisquick mix (the trusty shortcut to fluffy perfection)
• 1/2 cup milk (whole for richness, but any will do)
• 2 farm-fresh eggs (because the better the egg, the better the quiche)
• 1 cup mashed sweet potato (roasted to bring out its natural sweetness)
• 1 tbsp fresh sage (finely chopped, for that herby punch)
• 1/2 cup shredded sharp cheddar cheese (for a gooey, melty delight)
• 1 tbsp rich extra virgin olive oil (to grease the pan like a pro)
• 1/4 tsp finely ground black pepper (because every dish needs a little spice)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie pan with olive oil, ensuring every nook is covered.
2. In a medium bowl, whisk together the Bisquick mix, milk, and eggs until smooth. This is your ticket to a fluffy crust, so no lumps allowed!
3. Spread the mashed sweet potato evenly at the bottom of the greased pie pan, creating a sweet, velvety base.
4. Sprinkle the chopped sage and shredded cheddar cheese over the sweet potato layer, distributing evenly for maximum flavor in every bite.
5. Pour the Bisquick mixture over the layers in the pan, gently tilting to ensure it covers everything evenly.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes to avoid overbaking.
7. Let the quiche cool for 5 minutes before slicing. This patience-testing step ensures clean cuts and perfect slices.

Rich in flavor with a creamy sweet potato layer and a fluffy Bisquick topping, this quiche is a textural dream. Serve it with a side of crisp arugula salad for a brunch that’s as visually stunning as it is delicious.

Conclusion

Great news for all home cooks! This roundup of 18 Delicious Bisquick Quiche Recipes offers a treasure trove of easy, mouthwatering options for any meal. Whether you’re a quiche connoisseur or a curious newbie, there’s something here to delight your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

Bella Bacinos