Pesto Quiche Cups with Biscuit Dough
This recipe makes 12 cups PLUS 2 regular biscuits. Most kids eat 1 per serving.
Ingredients
Scale
- tube of store bought biscuit dough
- 5–6 eggs
- 1/2 cup cream, half & half or whole milk
- 1/2 teaspoon salt
- 1/2 cup pesto
- 8 wedges of cheese (mozzarella or sharp cheddar)
- 8 cherry tomatoes, quartered
Instructions
- Preheat your oven to 375 degrees F. Grease a muffin tin.
- Prep the egg mixture: in a large mixing bowl, whisk eggs, milk, salt and pesto.
- Count 6 biscuits (if your tin has more, either bake them off as they are or save for something else. You’ll only need 6 biscuits for this recipe.) Pull each biscuit into two pieces, then use a rolling pin to flatten out each biscuit.
- Press each biscuit into the muffin pan.
- Add 1 piece of cheese and 1 quartered tomato to each cup.
- Gently fill each cup with your egg mixture.
- Bake for 15-20 minutes until the eggs are firm and biscuits are lightly golden.
- Store in an airtight container in the refrigerator for 3-5 days.