Cheddar Biscuit Quiche
Submitted by hernan amaya
Shortcut quiche using refrigerated biscuit dough as the crust, filled with cheddar cheese, chopped ham, eggs, and milk. A hearty brunch or weeknight dinner ready in about an hour.
YIELD
4 servingsPREP
10 minCOOK
55 minREADY
1 hrsNo pie crust? No problem. This clever quiche uses refrigerated biscuit dough pressed into a pie pan as the shell, giving you a thick, flaky base without any rolling or blind-baking.
The filling is classic comfort: two cups of shredded cheddar, chopped ham, and pimiento stirred into a simple egg-and-milk custard. Pour it into the biscuit crust and let the oven do the rest.
In about an hour, you’ve got a golden, puffy quiche with a buttery crust that holds its own against any from-scratch version.
This is the kind of recipe that’s built for busy mornings, lazy brunches, or those nights when the fridge is looking a little bare.
Pro Tips
- Press the biscuits together firmly to seal all the seams. Any gaps in the crust will let the custard leak through and stick to the pan.
- Let it rest 5-10 minutes after baking before slicing. The filling continues to set as it cools and will cut much cleaner.
- Swap the ham for cooked bacon or sausage crumbles depending on what’s in the fridge. Broccoli florets work great for a vegetarian version.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Separate biscuit dough into 10 biscuits.
Line bottom and sides of 9 inch pie pan with biscuits, press together to seal.
Combine cheese and flour.
Add eggs, milk, ham, pimiento and seasoning.
Mix well.
Pour into biscuit shell and bake for 50-55.
Comments
are you serious? are you using biscuits or Bisuick? A package of Bisquick that is supposed to be pressed together? WHAT????????????????
Thanks for your comment, I just edited the recipe, and it should be 10 ounces (1 package) big flaky biscuit dough; also the direction now is clear, you need to separate the dough into 10 biscuits. Enjoy!