Impossible Cauliflower Quiche

The Bisquick “Impossible” pie is a 1970s convenience-cooking icon: a mixture of Bisquick, eggs, and milk poured over a savory filling that magically separates as it bakes (the flour sinks to form a thin crust on the bottom, the egg sets into a custard in the middle, and the cheese browns on top).

This cauliflower version is the vegetarian quiche of pre-internet America. Parboiled florets get tucked into a greased pie plate with chopped onion, green pepper, and shredded Colby cheese. Then the blended Bisquick batter goes over everything and the oven does the rest.

It’s not as elegant as a French quiche Lorraine, but it’s faster, cheaper, and has the kind of homey appeal that explains why people are still making it 50 years on.

Kitchen Tips

• Don’t skip the parboiling step. Raw cauliflower releases too much water during baking and turns the quiche soggy.
• Drain the cauliflower well after boiling. Pat the florets dry with paper towels for the crispiest results.
• A blender is faster than a whisk for the batter (the recipe calls for both options). It fully suspends the Bisquick so the crust forms evenly.
• Let the quiche rest 5 minutes after baking. The center finishes setting and slices cleanly instead of running.
• Use a glass or ceramic pie plate for the most even browning on the bottom.

Variations

• Swap broccoli, zucchini, or chopped spinach for the cauliflower (squeeze out excess water from spinach first).
• Add a half cup of cooked diced ham or crumbled cooked bacon for a heartier meat version.
• Stir in 1 teaspoon of Dijon mustard and a pinch of nutmeg to the batter for a slightly more refined, French-leaning flavor.