Easy Tomato Cheese Quiche

No pie crust? No problem. This crustless quiche uses Bisquick mixed into the egg custard to form its own soft, biscuit-like base as it bakes. You get a set, sliceable quiche without ever touching a rolling pin.

Bacon and onion get sauteed together first, building a smoky-sweet flavor base that goes into the pie plate with drained tomatoes and sharp cheddar. The egg-milk-Bisquick mixture pours over everything and puffs up around the fillings in the oven.

Draining the canned tomatoes well is the step that makes or breaks this dish. Wet tomatoes release liquid as they bake and turn the bottom soggy. Squeeze them out in a strainer before layering.

Kitchen Tips

• Drain the tomatoes thoroughly. Press them in a fine mesh strainer or blot with paper towels until they’re barely damp.
• Use sharp or extra-sharp cheddar for the strongest flavor. Mild cheddar gets lost behind the tomatoes and bacon.
• The knife test is reliable here: insert a knife in the center, and if it comes out clean, the custard is set.
• Let the quiche rest for 5 to 10 minutes before slicing. The custard firms up and slices hold together better.

Variations

• Swap bacon for crumbled sausage or diced ham for a different protein.
• Use fresh sliced tomatoes instead of canned when they’re in season. Just salt and drain them first.
• Add a handful of fresh spinach to the filling for extra color and nutrition.