Through my years as a working mom, I learned quickly to stop wishing for the dinner fairy to arrive every time I came home with hungry kids (and a ravished me) in tow. Instead, I started to improvise with the simplest ingredients around so that I could get dinner out stat. Whether you’re just trying to feed yourself or you’ve got a group to serve, here’s a recipe for how to make quiche that is quick, tasty and dirt cheap. This quiche recipe serves as a nice compliment to soup, making a complete dinner, or you can whip these up as easy party appetizers. I’ve kept the ingredients super simple, but you can dress this up with some cooked spinach, mushrooms, a drop of cream cheese…whatever you like.
Yield: Serves 4
- 1 Canister Flaky Layers Biscuit Dough (“layered” biscuit dough of some sort is important as we will be peeling the layers)
- 3 Eggs
- 3/4 Cup Milk
- 1/8 Teaspoon Salt
- 1/2 Cup Shredded Cheese
Preheat your oven to 350 degrees.
In a medium bowl, mix together eggs, milk, salt and cheese; set aside. Open your can of flaky biscuit dough, take out 4 uncooked bisquits, wrap and reserve the remaining dough for use in the next few days (or double the egg mixture and make two batches, but be warned, these are filling).
Separate each biscuit into 3 layers by peeling back the dough and place each dough peel into the compartments of a nonstick standard size muffin tin. Curl the edges up nicely so that the dough forms a little cup in each muffin compartment. It’s OK if these only reach halfway the height of your muffin tin.
Once all of your dough is placed in the muffin tin, fill each dough cup with the egg mixture, filling to just under the top edge of the dough. Place in the oven and bake for 12 minutes. When done, let your mini quiches cool for 5 minutes, then remove with a fork.