Chile Cheese Impossible Pie

Thanks to SisuGirl for this submission (as much as I love chocolate, it's good for us all to have some other kinds of pies too!)
Official Review: The first thing I noticed as I started to make this pie was that nowhere in the directions does it mention a crust...so I made it without one. It's eggy base though gives it a quiche-like texture, so next time I'll try it with a crust. I'm pretty sure it's good either way. ☺
As for whether we liked it, well, there are only 4 of us, and two of us have very small appetites, but this was all that was left at the end of dinner...
(A note on the photo...I think I should have taken it out a few minutes sooner...I'm still getting used to my oven here and it seems to run on the hot side...)

4C finely shredded cheddar cheese (mild or sharp, depending on your taste)
2 cans of diced green chiles
1 cup of Bisquick (can be substituted with 1 c flour, 1 1/2tsp baking powder, and 1/2 tsp salt)
2 cups of milk
4 eggs
Blend milk, eggs and Bisquick in a large bowl or blender until frothy.

In a large pie plate, sprinkle 2 cups of the cheese, layer with both cans of chiles and then top with remaining cheese. Carefully pour egg mixture into the pie pan; it will be VERY full. (I put an aluminum-lined cookie sheet under it just as I do with fruit pies.)

Bake at 450* for 30-45 mins or until knife comes out clean.

I have made this using only 2 cups of cheese and 1 large can of chiles and it turns out beautifully and lower in fat! (I did this)