I used Pillsbury Grands biscuits for the crust. I split each biscuit into two and pressed them in the muffin pan. I used my favorite quiche recipe for the filling. It was the perfect amount for the biscuit cups. They quiches tasted great! We had them for dinner with a simple salad. These little quiches also freeze well for a quick meal later.
Ham and Cheese Biscuit Quiches
- 1 can (16oz) Pillsbury Grands biscuits
- 5 oz chopped ham
- 4 oz shredded cheddar cheese
- 3 eggs
- 1 cup heavy cream or milk
- 3 Tbsp honey mustard dressing
- 3 Tbsp sour cream
Preheat oven to 375 degrees. Spray 16 muffin pan cups with cooking spray.
Separate dough into 8 biscuits. Split each biscuit into 2 separate circles and press into sprayed muffin pan cups.
Whisk together eggs, cream/milk, honey mustard and sour cream. Sprinkle ham and cheese evenly into all the biscuit cups. Top ham and cheese with egg mixture.
Bake for 20-25 minutes.
*Can freeze leftovers after baked*
CONNECT WITH PLAIN CHICKEN