Ham & Cheese Impossible Quiche

Impossible quiche? What’s that? Imagine a quiche made with no pie dough, but there’s still a crusty bottom! That’s why this Ham & Cheese Impossible Quiche is called impossible because this recipe really shouldn’t work, but it does! And it’s loaded with ham, cheese, and onion for the perfect breakfast or brunch.

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Imagine a rich, cheesy quiche filled with ham and a light touch of onion. I’ve taken this classic quiche Lorraine recipe and made it the impossible way! Bisquick is the secret ingredient here, and impossible quiche recipes have been around for ages. In fact, impossible quiche was featured on the earliest boxes of Bisquick when they started selling it.

The Magic Behind Bisquick

This is a traditional quiche recipe minus the crust. You make the custard and add the Bisquick to the custard, and in the cooking process, the Bisquick settles to the bottom of the quiche, passing through the ham and cheese even, and bakes into a nice crust. There’s no magic other than that, and this is a great recipe for anyone who doesn’t want to bother with pie dough. Plus, it’s delish and so easy!

Ingredients

• Ham – I buy a hunk of ham from the store. It doesn’t have to be fancy ham. Leftover spiral cut or carver ham would also work.
• Cheese – Swiss cheese is traditional in this recipe. I buy it whole and shred it myself.
• Onion – Yellow or white onions are fine.
• Milk – Whatever kind of milk you have in your fridge is fine.
• Heavy cream – Quiche isn’t diet food! Cream adds a lovely richness to the dish.
• Eggs
• Salt – Just a pinch.

You’ll also need

• A pie dish
• Nonstick cooking spray
• A food processor

How To Make The Best Ham & Cheese Impossible Quiche

This impossible quiche recipe is so easy, and my cheffy trick to make this dish even easier is to use your food processor! I’d make dozens and dozens of quiches at a time, and the food processor makes short work of the filling, and it’s already mixed and ready to go!

1. Preheat your oven to 400-F and spray a pie dish with cooking spray.
2. Add the onion to a food processor and pulse it a few times to chop it up.
3. Cut the ham and cheese into smaller chunks and add them to the food processor, and pulse until it is coarsely chopped.
4. Transfer the ham, cheese, and onion mixture to the prepared pie dish and fill about 2/3 of the dish. Move the filled pie dish to a baking sheet for easy transportation to the oven.
5. Whip the eggs with a whisk in a large bowl. Add the milk and cream until well combined.
6. Add the Bisquick baking mix to the egg-milk custard and whisk it in until there are no lumps.
7. Add a pinch of salt and mix it in.
8. Slowly pour the custard and Bisquick mixture over the top of the ham and cheese. Fill the dish until it is almost full.
9. Bake the impossible quiche for 50-60 minutes or until the center has puffed up and is set in the middle.
10. Slice and enjoy!

Chef Jenn’s Tips

• Bake the quiche on a baking sheet with rimmed sides to catch any spillover.
• Don’t overfill your pie dish.
• How to tell when your quiche is cooked? Cooked quiche will be golden-brown on top, uniformly puffy, and will be set – not too jiggly – in the center. You can always poke it with a toothpick to see if the egg is set.
• Don’t care for Swiss cheese? You can use Jarlsberg, gouda, cheddar…whatever you like!

Recommended

Make It A Meal

Quiche can be a whole meal or just a part of a meal. This Ham & Cheese Quiche recipe is hearty enough to be eaten on its own, but pair it with muffins, smoked back bacon, or Sausage Rolls for a more elaborate meal. You could also pair it with a fresh fruit salad or simple pastries.

Storage

Store any leftover Ham & Cheese Impossible Quiche in the fridge in an airtight container for 3-4 days.

Step-By-Step-Process

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