Cheddar Biscuit Quiche
Yield
4 servingsPrep
10 minCook
55 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
biscuit dough
big and flaky style |
* |
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 ¼ | cups |
milk
|
|
| ¾ | cup |
ham
chopped |
*
|
| 2 | tablespoons |
pimentos
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
biscuit dough
big and flaky style |
* |
| 473 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
slightly beaten |
|
| 296 | ml |
milk
|
|
| 177 | ml |
ham
chopped |
*
|
| 3E+1 | ml |
pimentos
chopped |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
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.
