Impossible Breakfast Quiche

This crustless breakfast quiche skips the pastry entirely. Eggs, milk, butter, and Bisquick get blended together and poured into a pie dish, then sausage and cheese go on top. As it bakes, the Bisquick settles and forms a soft, self-made crust on the bottom while the filling sets into a rich, custardy center.

The blender does all the work in 15 seconds. No rolling dough, no blind baking, no chilling. The batter is thin when it goes in, but don’t worry. The baking mix absorbs liquid as it heats and the eggs puff up around the sausage and cheese.

The sausage and cheese sit on top rather than getting mixed into the batter. They sink slightly during baking and end up distributed through the upper half of the quiche, giving you a meaty, cheesy layer over the custard base.

Kitchen Tips

• Cook and crumble the sausage until well browned and fully rendered. Wet, undercooked sausage releases grease into the quiche and makes it oily.
• Let the quiche cool for 5 minutes before slicing. The custard firms up as it rests and the slices hold their shape instead of collapsing.
• Use a glass or ceramic pie dish. Metal pans conduct heat too aggressively and the bottom crust can burn before the center sets.

Variations

• Swap sausage for crumbled bacon or diced ham for a different breakfast meat.
• Add sauteed onions and bell peppers under the cheese layer for a veggie-loaded version.
• Use pepper jack cheese instead of mild cheddar for a spicier kick.