Introduction
Did you know that the “Impossible Pie” phenomenon started on the back of Bisquick boxes in the 1970s and became one of General Mills’ most successful marketing campaigns in history? The concept was revolutionary for its time: pour a liquid batter into a pie plate, and through the thermodynamics of baking, the heavy baking mix settles to form a “crust” on the bottom, the egg custard creates a fluffy center, and the cheese browns on top. It creates three distinct layers from one bowl.
This recipe for Easy Bisquick Impossible Ham & Cheese Pie (often called a crustless quiche) is the ultimate solution for “I don’t have time to roll dough.”1 It bridges the gap between a savory pie and a breakfast casserole. Search interest for “retro recipes” and “Bisquick hacks” has climbed by 40% recently as home cooks look for budget-friendly, low-waste meals. Whether you are using up leftover holiday ham or need a quick brunch centerpiece, this recipe utilizes the density of baking mix to perform a culinary magic trick that results in a golden, savory pie in under an hour.
Ingredients List
To ensure the “impossible” separation of layers happens correctly, the ratio of liquid to mix is critical. Here is your curated shopping list.
The Solids (The Filling):
- 1 Cup Cooked Ham: Diced.
- Selection: Leftover spiral ham is best for texture. Deli ham works but can be watery; ask for a thick slice (steak cut) at the deli counter to cube it yourself.
- 1 Cup Swiss or Cheddar Cheese: Shredded.
- Flavor Pair: Swiss offers the classic Quiche Lorraine vibe.2 Sharp Cheddar offers a more American comfort food profile.
- 1/3 Cup Onion: Finely chopped.
- Tip: Sauté the onion first if you prefer a softer sweetness, or use it raw for a bit of crunch.
The “Impossible” Batter:
- 1/2 Cup Original Bisquick™ Mix:
- Critical Spec: Do not pack the cup. Spoon and level. If you use too much mix, the pie will be bready rather than custardy.
- 1 Cup Milk: Whole milk provides the best structure, but 2% works well.
- 2 Large Eggs.
- 1/4 Teaspoon Salt & 1/8 Teaspoon Pepper.
Optional Aromatics:
- 1 Teaspoon Dijon Mustard: Adds a sharp acidity that cuts the richness of the ham.
- Fresh Parsley or Chives: For garnish.
Substitutions:
- Gluten-Free: Use Bisquick™ Gluten Free mix. The chemistry works exactly the same.
- Homemade Mix: If you don’t have the yellow box, mix ½ cup flour, ¾ tsp baking powder, ⅛ tsp salt, and cut in ½ tbsp butter.
Timing
This recipe is efficient because you skip the blind-baking step required for traditional quiche.
- Preparation Time: 10 minutes.
- Baking Time: 30–35 minutes.
- Resting Time: 5 minutes (Essential for setting).
- Total Time: Approx. 50 minutes.
Data Insight: By eliminating the pie crust preparation, you save approximately 250 calories per serving and about 20 minutes of active kitchen labor compared to a standard Quiche Lorraine.
Step-by-Step Instructions
Step 1: The Setup
Preheat oven to 400°F (200°C).3 Grease a 9-inch glass pie plate generously with butter or cooking spray.
- Note: Glass is preferred over metal for this recipe to ensure the bottom crust browns evenly without burning.
Step 2: Layering the Solids
Sprinkle the diced ham, shredded cheese, and chopped onion evenly across the bottom of the greased pie plate.
- Technique: Do not mix them. Just let them sit as a bed for the batter.
Step 3: The Batter Emulsion
In a medium bowl (or a blender for speed), whisk together the milk, eggs, Bisquick mix, salt, and pepper.
- Consistency: Whisk until smooth. A few tiny lumps are okay, but large dry pockets will ruin the texture.
- Chemistry: If adding Dijon mustard, whisk it into the wet mix now.
Step 4: The Pour
Pour the batter slowly and evenly over the ingredients in the pie plate.
- Do Not Stir: This is the golden rule of Impossible Pies. If you stir, you disrupt the settling process, and you won’t get a crust on the bottom.
Step 5: The Bake
Bake for 30–35 minutes.
- Visual Cue: The top should be golden brown. A knife inserted into the exact center should come out clean.
- Troubleshooting: If the top is browning too fast but the center is jiggly, tent loosely with aluminum foil for the last 10 minutes.
Step 6: The Set
Remove from the oven. Let stand for 5–10 minutes before slicing.
- Why? The custard needs to cool slightly to firm up. If you cut it boiling hot, it will collapse on the plate.
Nutritional Information
This is a protein-forward meal. Here is the estimated breakdown per serving (based on 6 slices):
| Nutrient | Amount | % Daily Value |
| Calories | 190 kcal | – |
| Protein | 12g | 24% |
| Total Fat | 11g | 16% |
| Carbohydrates | 10g | 4% |
| Sodium | 580mg | 25% |
| Calcium | 150mg | 15% |
Data Insight: While processed meats (ham) are high in sodium, this dish is surprisingly low in carbohydrates (only 10g), making it a suitable “moderate carb” option compared to a pot pie or sandwich.
Healthier Alternatives for the Recipe
Customize your Impossible Pie for wellness goals:
- Lower Fat:
- Use Heart Smart Bisquick (low fat).4
- Use skim milk and low-fat cheddar cheese.
- Use turkey ham or diced lean turkey breast.
- Veggie Loaded:
- Reduce ham to ½ cup.
- Add ½ cup steamed broccoli florets (dry them well!) or spinach.
- Result: Increases fiber and lowers caloric density.
- Lower Sodium:
- Use leftover roast pork instead of cured ham.
- Omit the added salt in the batter.
Serving Suggestions
This pie is versatile enough for any meal.
- Brunch: Serve with a Fruit Salad and coffee.
- Dinner: Pair with a crisp Green Salad with vinaigrette or Tomato Soup. The acidity of tomatoes cuts the richness of the cheese perfectly.5
- Garnish: A dollop of sour cream or a sprinkle of paprika adds a nice finish.
Common Mistakes to Avoid
Simplicity requires trusting the process.
- Stirring the Pie:
- The Error: Mixing the ham into the batter in the pan.
- The Result: No crust forms; it just becomes a scrambled egg casserole.
- The Fix: Layer first, pour second. Don’t touch.
- Watery Veggies:
- The Error: Adding raw mushrooms or spinach.
- The Result: The veggies release water, making the pie soggy.
- The Fix: Cook and dry water-heavy vegetables before adding.
- Undercooking:
- The Error: Pulling it out when the center is liquid.
- The Fix: Trust the knife test.
Storing Tips for the Recipe
This recipe reheats beautifully.
- Refrigeration: Store covered in the fridge for up to 3–4 days.
- Reheating:
- Microwave: 1 minute per slice.
- Oven: Cover with foil and heat at 350°F for 10–15 minutes.
- Freezing:
- Method: Bake, cool completely, slice, and freeze individual slices in plastic wrap.
- Thawing: Thaw in the fridge overnight before reheating. Texture remains 90% perfect.
Conclusion
Easy Bisquick Impossible Ham & Cheese Pie is a testament to the idea that great food doesn’t have to be complicated. By letting gravity and heat do the work, you get a pie that has a distinct crust, a creamy filling, and a cheesy top—all from a single pour. It is nostalgic, thrifty, and undeniably delicious.
Summary: A crustless quiche using Bisquick mix that forms its own crust while baking. Features ham, Swiss cheese, and onion.6 Ready in 50 minutes.
Ready to make the impossible possible?
Grab that yellow box! Rate this recipe 5 stars if you loved the magic crust, and leave a comment below: did you use Swiss or Cheddar? Subscribe for more vintage recipe revivals!
FAQs
Can I make this without Bisquick?
Yes. To make your own “mix” for this recipe, combine ½ cup All-Purpose Flour, ¾ teaspoon Baking Powder, and 1 tablespoon cold butter (cut in until crumbly). Proceed with the recipe as written.
Can I make it in a muffin tin?
Yes! Grease a 12-cup muffin tin. Distribute the ham/cheese among the cups. Pour the batter over them. Bake at 400°F for 20–25 minutes. They make excellent grab-and-go breakfasts.
Why is my pie soggy?
This usually happens if you used watery ingredients (like frozen spinach that wasn’t drained) or if you didn’t bake it long enough. Ensure your knife comes out clean from the center.
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