Quiche is a French dish usually made with a pastry crust filled with savory custard and cheese, meat, fish, or vegetables. The quiche Lorraine, which incorporates bacon, is the most well-known variation, but pretty much anything can be added depending on taste. Don’t think you have to stick to the traditional fillings. Quiche is a dish that can be served hot or cold and is well known all across the world.
Bisquick Quiche Lorraine
It took many failed attempts before I could perfect the art of making a foolproof pastry crust. I have several recipes which I now enjoy making, but this is the one I like best for quiche. Just make sure your oven temperature is set before baking to avoid the bottom of the crust from becoming soggy. Although there are many versions of Quiche Lorraine, the addition of a sweet red pepper makes this one my favorites.
Ingredients
Pastry
- 3 cups Bisquick
- 1 cup unsalted butter (chilled, cubed)
- 2 large eggs
- 4 tbsp ice water
Filling
- 1 package bacon
- 1 large onion
- 1 small red pepper
- 3 cups heavy cream
- 12 eggs
- 3 cups old cheddar cheese
- salt and pepper to taste
Instructions
Pastry
- Cut one cup of unsalted butter into cubes and freeze for fifteen minutes.
- In a food processor, pulse three cups of Bisquick with one cup of chilled butter until the mixture appears crumbly.
- Add two large eggs and mix for ten seconds.
- Add four tablespoons of ice water and mix for an additional twenty seconds or until the mixture forms a clump.
- Remove the dough from the food processor and flatten it out on a lightly floured (Bisquick) work surface. Roll to the desired size.
- Place the dough into a lightly greased tart or pie pan and refrigerate while preparing the filling. (This recipe will make two quiche pastry pies)
Filling
- Before preparing the filling, preheat the oven to 350 °F.
- Cook the bacon in a skillet until brown. Add one large diced onion and one small chopped red pepper. Cook until vegetables soften. Drain the fat and let it cool.
- In a mixing bowl, combine three cups of heavy cream and twelve eggs. Mix until well blended. Add the bacon, vegetables, and three cups of old cheddar cheese. Stir in the desired amount of salt and pepper.
Assembly
- Pour the mixture into the prepared crust and bake for approximately forty-five minutes or until the top is golden brown.
- Cool for fifteen minutes before serving.
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Crustless Bisquick Quiche
This crustless quiche is gluten-free, low carb, delicious and healthy. It’s also protein-dense and simple to make. I lovemaking this when I am short on time, and it’s a great meal to start the day.
Ingredients
- 1 package bacon
- 1 cup grated cheddar cheese
- 2 tbsp butter (melted)
- 6 eggs (beaten)
- 1 small onion (chopped)
- ¾ cup Bisquick
- 1½ cup milk
Instructions
- Cook bacon in a skillet until lightly crisp. Place the cooked strips on a piece of paper towel to absorb the grease. Crumble and set aside.
- Preheat the oven to 350 °F. Lightly grease a pie pan.
- Line the bottom of the pie pan with one cup of grated cheese, and the crumbled bacon.
- In a mixing bowl, combine two tablespoons of melted butter, six beaten eggs, one small chopped onion, three-quarters of a cup of Bisquick, and one and one-half cups of milk.
- Pour the mixture on top of the cheese and crumbled bacon and bake in preheated oven for approximately forty minutes or until set. Serve and enjoy.
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Macaroni Bisquick Quiche
Macaroni and cheese has always been a comfort food for me. Nothing could be better than combining that comfort food into a favorite dish. There’s no occasion in which this meal wouldn’t suffice, although I thoroughly enjoy it on a cold night. This quiche can easily be turned into a gluten-free dish by simply swapping the regular Bisquick for the gluten-free mix. Make sure that the brand of mushroom soup you choose is also gluten-free if you go that route. You can also make these into snack-size servings. Just follow the directions for the pastry and use a muffin pan instead of a pie dish.
Ingredients
Filling
- 2 cups macaroni
- 1 cup cheddar cheese (grated)
- 2 tbsp Bisquick
- 6 large eggs
- 1 can cream of mushroom soup
- 1 cup mushrooms (canned)
- ½ cup onion (chopped)
- 2 tbsp parsley leaves
Pastry
- 1¼ cups Bisquick
- 7 tbsp unsalted butter (cold, cubed)
- 3 tbsp ice water
Instructions
Filling
- In a large saucepan, boil two cups of macaroni until tender. Remove from heat and drain.
- In a large mixing bowl, toss one cup of grated cheddar cheese together with two tablespoons of Bisquick.
- Stir in six large eggs, one can each of mushroom soup and mushrooms, and one-half cup of chopped onions.
- Pour mixture over the macaroni, stirring until well combined.
Pastry
- Place one and one-quarter cups of Bisquick and seven tablespoons of cold cubed butter into a food processor. If you don’t own a food processor, you can use a pastry cutter or a fork.
- Pulse ten times or until it looks crumbly.
- With the motor running on low, pour in three tablespoons of water.
- Turn up to high and mix for thirty seconds or until it turns into a ball of dough.
- If it doesn't look like it’s coming together, add a tablespoon of water. Don't process longer than thirty seconds at most.
- Form a disc with the dough and wrap it in plastic wrap. Refrigerate for up to three hours. Preheat the oven to 350 °F.
- Sprinkle a work surface with Bisquick. Unwrap the dough, sprinkle the top with Bisquick, and roll it into a circle large enough to fit your pie or quiche dish.
- Press the pastry into the edges of the quiche dish, patching up edges if required.
Assembly
- Cover the quiche pastry with the macaroni mixture and spread evenly.
- Bake at 350 °F for fifteen minutes.
- Take out of the oven and cover loosely with foil and bake for fifteen minutes longer or until set.
- Let cool for ten minutes before cutting.
- Sprinkle the top with two tablespoons of parsley leaves if desired.
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