How do you make a crust for a quiche with a prepared baking mix, such as Bisquick, you ask? It couldn’t be much easier.
For a 9-inch pan, mix 1-1/4 cups of Bisquick with 1/4 cup (1/2 a stick) of softened butter (oh, OK, or margarine). Add 2 tablespoons of boiling water and stir vigorously (though carefully) until a soft dough forms. The Bisquick folks want you to grease the pan with shortening and then press the dough into the bottom and up the sides of the pie plate, forming an edge on the rim.
They don’t want you to pre-bake the crust, but suggest you cook your quiche in the oven at 400°F (205°C) for 35 or 40 minutes until the edge is golden brown and the center of the quiche is set. We are more likely to cook our quiches around 350°F (175°C) for closer to an hour. If you were needing instructions for the other part of the quiche – the innards – click here.
Now a quiche is most often made with a standard, non-sweetened, pie crust. As with other baking mixes, Bisquick includes leavening, so your crust is going to be puffier than a crust made with unleavened flour. We have a number of pie crust recipes at Ochef that will not produced a raised crust, which you are welcome to try.
You can also consider pre-made crusts from the supermarket, but most are slightly sweet, assuming you’ll be making a dessert pie. It can be a little bit jarring to bite into a quiche that looks delicious and find it slightly sweet. It often takes some effort to find non-sweetened store-bought pie crusts.