Spare Spoons Kitchen
Ham & Cheese Quiche
A crustless, self-crusting quiche: the Bisquick sinks as it bakes and forms its own tender bottom, so there's no pie shell to fuss with. Stir everything in one bowl, pour, and bake — a brunch and potluck workhorse.
Ingredients
Easier, if you like
- Use diced deli ham or leftover holiday ham — no need to cook anything first.
- Make individual portions in a buttered muffin tin; reduce the bake to about 18–20 minutes.
Method
Cook's notes
How the “crust” happens. This is the classic Bisquick “impossible pie” trick — the baking mix sinks during baking and bakes into a soft layer on the bottom, so a custardy quiche sets up with no rolled crust. It's more a savory egg-and-cheese square than a French quiche, and all the better for a buffet.
Cheese choice: Velveeta melts especially smooth, but cubed sharp cheddar gives more flavor — use either, or a mix.
Great make-ahead: bake, cool, refrigerate, and rewarm. It also travels well to potlucks and holds at room temperature.
The salt is optional — between the ham, Parmesan, and Velveeta there's plenty already.
Easy to make gluten-free; meatless option
Gluten-free: swap the Bisquick for a gluten-free baking mix measured the same way.
Meatless: leave out the ham and fold in sautéed mushrooms, spinach, or chopped bell pepper instead.
Lighter: replace half the oil with milk and use a 2% milk.