Biscuit Bottomed Veggie Quiche

veggie biscuit quiche | domesticated academic

You’ll love these because they’re simple to make, can be made with a variety of extra ingredients, and freeze really nicely for busy mornings or meals on the fly. My life is starting to amp up. I’m heading out to collect data again which will mean late nights working. Late isn’t midnight, but more like 8 p.m. and the last thing I’m going to want to do it is cook anything. I make 12-18 of these, let them cool and then freeze them. Coming home at 8 p.m. means I’m just in time for good/bad tv but have missed the ‘motivation bus’ to make anything remotely good and healthy. Pulling two of these from the freezer, zapping them for a minute or two, and pairing them with a piece of toast or otherwise innocent vegetable is routine for me. I hope I never get sick of eggs…..

veggie biscuit quiche | domesticated academic

Individual quiches are a lot of fun. Get your people in the kitchen to make what they like and they’ll be more apt to eat them. If you’re single living like me, you can get wild-I threw in some cayenne pepper to the egg mix to knock my own socks off. It worked. No one’s gonna knock ’em off for me, time to take matters into my own hands people!

REMEMBER; USE NON-STICK SPRAY or they will be the devil of you later when you’re trying to get the egg off the pan. Egg isn’t one of the best binders in baking for nothing folks!

You’ll need:

30 min.

  • 1 tube of flaky layers biscuits
  • veggies of choice chopped small (i used broccoli & green pepper)
  • cheese of choice (i used sharp cheddar)
  • 12 eggs
  • 1/2 cup milk
  • salt & pepper
  • non-stick spray
  1. Pre-heat oven to 350 degrees F.
  2. Spray 12 cup muffin pan with non stick spray-be generous!
  3. Open can of biscuits and break each one in half ‘layer wise’ or along the layers.
  4. Put each half in the bottom of each muffin tin.
  5. You’ll have extra biscuits so you have options: get out a second muffin tin and make more scrambled eggs up OR make a few yummy biscuits to just eat šŸ˜€
  6. Crack all of the eggs and combine with milk and salt and pepper, scramble well in a bowl.
  7. Take veggies and cheese (meat optional) and sprinkle into bottom of muffin tins, a tablespoon of each, eyeball it.
  8. Pour egg mixture over each cup until about 2/3 full. The more egg, the higher they’ll bake up! Hope you sprayed that non-stick spray generously!
  9. Bake for 20 min. or until eggs are firm and not ‘jiggly’ in the middle.
  10. Have fun with this recipe! Amend it, add some cayenne pepper to spice it up, add several kinds of cheese! Get crazy!

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