Italian Artichoke Biscuit Quiches

Italian Artichoke Biscuit Quiches


Italian Artichoke Biscuit Quiches // @noshandnourish


5 Eggs
1 tablespoon Plain Chobani greek yogurt
2⁄3 cups Shredded Italian Cheese (I used Sargento)
4 Pieces of Salami (diced)
1⁄4 cup Milk
1⁄2 cup Artichoke Bruschetta (or sub straight diced artichokes)
1 tablespoon Roasted Red Peppers (diced)
1 can Pillsbury Biscuits (I used the Homestyle Southern variety)


  1. Preheat oven to 350 (I now use a convection oven).
  2. Mix all ingredients, except for the biscuits, in a medium mixing bowl.
  3. Spray a muffin tin with non-stick spray.
  4. Open your can of biscuits and cut each biscuit in half.
  5. Press the biscuit halves into each muffin cup.
  6. Pour on the egg mixture over each piece of biscuit, filling each cup almost to the top. 
  7. Place a cookie sheet on the rack under the muffin tin, for any overages... a few of mine dripped a little from being too full.
  8. Bake for 25 minutes in the convection oven.  (I'm guessing if you're not using convection, you'll need to bake more like 25 - 30 minutes).
  9. Take out when the egg is cooked and slightly browned on the top.
  10. Enjoy!

Yields 12 Quiches