Easy Cheddar Bay Biscuit Quiche Recipe Guide

Cheddar Bay Biscuit Quiche combines a tender, seasoned biscuit crust with a creamy egg filling, sharp cheddar cheese, and savory breakfast ingredients. It has the familiar garlic-and-herb flavor associated with Cheddar Bay biscuits, yet the format is substantial enough for brunch. The quiche can be prepared ahead, served warm or at room temperature, and adapted with vegetables, bacon, ham, or sausage. For a related recipe approach, compare this Cheddar Bay biscuit quiche recipe before choosing your preferred variations.

Essential Concepts

• Use a deep-dish pie plate for a generous filling.
• Partially bake the biscuit crust before adding the custard.
• Cool cooked vegetables and meat before mixing them into the eggs.
• Bake until the center is just set, then rest the quiche before slicing.
• Refrigerate leftovers for up to four days.

What Is Cheddar Bay Biscuit Quiche?

This dish uses a biscuit mixture as its crust rather than traditional pastry. The dough contains flour, baking powder, cheddar cheese, garlic, parsley, butter, and milk. Once pressed into a pie plate and baked briefly, it forms a tender base that supports an egg custard.

The filling follows the structure of a standard quiche. Eggs and half-and-half provide the custard, while cheddar cheese contributes saltiness and body. Bacon adds smoky flavor, although cooked breakfast sausage, diced ham, mushrooms, spinach, or roasted peppers also work well.

The biscuit crust has a softer texture than pastry. A short pre-bake helps it remain firm beneath the filling and reduces the risk of a wet bottom.

Ingredients

For the biscuit crust

• 1 1/2 cups all-purpose flour, or 188 g
• 2 teaspoons baking powder, or 8 g
• 1/2 teaspoon fine salt, or 3 g
• 1/2 teaspoon garlic powder, or 1.5 g
• 1/4 teaspoon black pepper, or 0.5 g
• 1 cup shredded sharp cheddar cheese, or 113 g
• 4 tablespoons cold unsalted butter, cut into small pieces, or 57 g
• 2 tablespoons chopped fresh parsley, or 8 g
• 1/2 cup whole milk, or 120 mL

For the filling

• 6 large eggs
• 1 cup half-and-half, or 240 mL
• 1/2 teaspoon salt, or 3 g
• 1/4 teaspoon black pepper, or 0.5 g
• 1 cup shredded sharp cheddar cheese, or 113 g
• 6 ounces cooked bacon, crumbled, or 170 g
• 2 tablespoons chopped fresh parsley, or 8 g

Optional additions include 1/2 cup sautéed mushrooms, 1/2 cup cooked spinach with excess moisture removed, or 1/2 cup finely diced roasted red pepper.

How to Make Cheddar Bay Biscuit Quiche

1. Prepare the crust

Heat the oven to 375°F (190°C). Lightly grease a 9-inch deep-dish pie plate.

Whisk the flour, baking powder, salt, garlic powder, and black pepper in a mixing bowl. Add the cheddar, cold butter, and parsley. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Pour in the milk and stir just until a soft dough forms. Do not overmix, since excessive stirring can make the crust dense.

Press the dough evenly across the bottom and about 1 inch up the sides of the pie plate. Use lightly floured fingers if the dough feels sticky.

2. Partially bake the crust

Prick the bottom several times with a fork. Bake for 10 to 12 minutes, until the crust looks dry and has begun to set. It does not need to be browned.

Remove the pie plate from the oven and allow the crust to cool for about 10 minutes. This brief cooling period keeps the eggs from beginning to cook as soon as they touch the dough.

3. Mix the filling

Whisk the eggs, half-and-half, salt, and pepper in a large bowl until blended. Stir in the cheddar, cooked bacon, and parsley. Add any optional vegetables after cooling them to room temperature.

Pour the filling into the partially baked crust. Avoid filling the plate beyond the edge of the crust, since the custard expands slightly as it cooks.

4. Bake the quiche

Return the quiche to the oven and bake for 35 to 45 minutes. The outer portion should look firm, while the center should have a slight, controlled tremble when the plate is gently moved.

If the crust begins to brown too quickly, cover the edge with a strip of aluminum foil. Do not cover the entire quiche unless the cheese is becoming too dark.

Let the quiche rest for at least 15 minutes before cutting. This allows the custard to finish setting and produces cleaner slices.

How to Tell When It Is Done

A properly baked quiche has a set outer ring and a center that moves slightly without appearing liquid. An instant-read thermometer inserted into the center should register about 160°F (71°C). The filling will continue cooking from residual heat after the quiche leaves the oven.

Overbaking causes the eggs to become firm, dry, and slightly spongy. Checking the center near the end of the baking time is more reliable than judging the surface color alone.

Preparation and Storage

The biscuit crust can be mixed and pressed into the pie plate several hours before baking. Keep it covered in the refrigerator until ready to use. Cooked bacon and vegetables can also be prepared one day ahead.

Store cooled quiche in an airtight container or cover the pie plate tightly with plastic wrap. Refrigerate for up to four days. Reheat individual slices in a 325°F (165°C) oven for 10 to 15 minutes, or microwave them in short intervals. The oven preserves the crust’s texture better than the microwave.

To freeze the quiche, cool it completely, wrap individual slices, and place them in a freezer-safe container. Freeze for up to two months. Thaw overnight in the refrigerator and reheat at 325°F (165°C) until warm.

Serving Ideas

Serve slices with a simple green salad, fresh fruit, roasted tomatoes, or sautéed asparagus. Since the quiche already contains cheese and bacon, a lightly dressed salad with lemon or vinegar provides useful acidity. For a larger brunch spread, pair it with this easy breakfast casserole with eggs, ham, spinach, and cheese.

For brunch, cut the quiche into small wedges and serve it alongside coffee, tea, or unsweetened iced tea. Its savory flavor also makes it suitable for lunch or a light dinner.

FAQ’s

Can I use a regular pie plate?

A 9-inch regular pie plate may work, but it holds less filling than a deep-dish plate. Reserve a small amount of custard if the dish appears full before baking.

Can I make it without bacon?

Yes. Replace the bacon with cooked sausage, diced ham, sautéed mushrooms, spinach, or additional vegetables. Remove excess moisture from vegetables so the custard remains firm.

Why is the biscuit crust soggy?

A soggy crust usually results from adding wet filling to an underbaked base or using vegetables that release water during baking. Partially bake the crust and cool cooked ingredients before combining them with the eggs.

Can I use milk instead of half-and-half?

Whole milk may replace the half-and-half, although the custard will be slightly lighter. Skim milk produces a less creamy filling and may set more firmly.

Can this quiche be served at room temperature?

Yes. Allow it to cool for at least 30 minutes before serving. For food safety, refrigerate it if it will remain at room temperature for more than two hours.