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Mini Quiche Lorraine Biscuits

Take your two favorite coffee shop pastries, bake them together, and you get these savory biscuit tarts

Quiche Lorraine and biscuits are both brunch classics, so why not merge them together? This savory dish is packed with favorite flavors but super easy to make.

This recipe is courtesy of Pillsbury.


  • 1 tube (8 count) canned biscuits, preferably Pillsbury Grand
  • 4 eggs
  • 3/4 Cups shredded Swiss cheese
  • 2/3 Cups baby spinach
  • 2/3 Cups diced ham
  • 2 Tablespoons cream or half and half
  • 1/2 Teaspoon salt
  • 1/3 Teaspoon pepper


Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Arrange biscuits on baking sheet. Press the bottom of a 2 1/2-inch cup into the center of each biscuit, creating a “nest.” Mold dough around the glass as needed to create a deep indentation surrounded by even edges.

In a large bowl, stir together eggs, cheese, spinach, ham, cream, salt, and pepper.

Spoon egg mixture into the center of each biscuit.

Bake for 20–23 minutes, until the center is set and biscuits are golden brown around the edges.

Allow to cool slightly before serving.