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Mini Quiche Lorraine Biscuits

  • Prep 10 min
  • Total 30 min
  • Servings 8
  • Pinterest
    408
  • Print
    1K
  • Save
    205
  • Facebook
    61
  • Email
    110

Take your two favorite coffee shop pastries, bake them together, and you get these savory biscuit tarts. They’re beautiful enough for brunch, but easy to eat on the go, too. MORE + LESS -

Brooke McLay Brooke McLay
July 18, 2016

Ingredients

1
tube (8 count) Pillsbury™ Grands!™ biscuits
4
eggs
3/4
cup shredded Swiss cheese
2/3
cup baby spinach
2/3
cup diced ham
2
tablespoon cream or half and half
1/2
teaspoon salt
1/3
teaspoon pepper

Steps

Hide Images
  • 1
    Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • 2
    Arrange biscuits on baking sheet. Press the bottom of a 2 1/2” cup into the center of each biscuit, creating a “nest.” Mold dough around the glass as needed to create a deep indentation surrounded by even edges.
  • 3
    In a large bowl, stir together eggs, cheese, spinach, ham, cream, salt and pepper. Spoon egg mixture into the center of each biscuit.
  • 4
    Bake for 20-23 minutes, until the center is set and biscuits are golden brown around the edges. Allow to cool slightly before serving.

Expert Tips

Remove dough from the fridge 15 minutes before using for best results. Using a slightly warmer dough makes it easier to mold the nests.

Nutrition Information

No nutrition information available for this recipe

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