recipes

Biscuit Quiche

Cook time 60min

Makes 8 servings

Biscuit Quiche
Ingredients
  • 1 package Mason Dixie Cheddar Biscuits, thawed
  • 3 cup sweet potatoes, ½ inch cubes
  • 1 medium yellow onion, thinly sliced
  • 2 Tbsp Olive Oil
  • 3 Tbsp fresh sage
  • 3 teaspoons butter, divided (more if needed)
  • 1 medium yellow onion, thinly sliced
  • 1 cup thinly sliced lacinato kale de-stemmed and thinly sliced
  • 2/3 cup feta cheese
  • ½ c heavy cream
  • ½ c whole milk
  • 6 large eggs
  • Salt and pepper

How To Bake

  • Thaw 1 package of Mason Dixie Biscuits in the fridge overnight or at room temperature for 30 minutes.
  • Preheat oven to 375 F.
  • On a foil lined baking sheet, toss the cubed sweet potatoes, sliced onions, olive oil, garlic powder and finely chopped sage, 1 tsp salt and 1 tsp pepper until well coated.
  • Roast in the oven for 25-30 minutes until the potatoes start to brown and onions are caramelized. Remove from the oven and set aside.
  • On a lightly floured surface, place a center biscuit down with the remaining 5 biscuits in a circle around the center biscuit, forming a flower pattern. Make sure the 6 biscuits are touching one another.
  • Roll out the biscuits into one large disc of dough, measuring about 12” diameter.
  • Gently place the pastry in a 10” pie dish and crimp the edges.
  • Par bake the crust by placing a piece of parchment paper atop the dough followed by filling the center with pie weights or dried beans. Bake for 10-15 minutes, until the edged are lightly browned.
  • Remove from the oven remove the parchment a pie weights. Allow the crust to cool while you make the filling.
  • In a separate bowl whisk together the cream, milk, eggs, salt and pepper. Set aside.
  • Once the biscuit shell is cooled, add in the sweet potatoes and onions followed by the feta.
  • Pour the egg mixture to fill the biscuit shell.
  • Bake the tart for 30 - 40 minutes, the crust should be golden brown, and the filling just set. Let the quiche cool and serve! You can bake this in advance and store in the fridge for up to 1 week.

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