A quiche is normally made with a crust. A crust that normally requires rolling out dough. It can be messy and time consuming. Someone somewhere along the way figured out that if they used a Bisquick, milk and egg mixture that it would cook to form something like a crust and be much quicker and easier to do.
There are hundreds of recipe variations on an "impossible" quiche.
What do you do regularly what can be improved to shorten the time to prepare?
Have you ever given it some thought? What do you do regularly that might benefit from an improvement?
Maybe you have the next "impossible" (fill in the blank) in you!