- 1 T. of olive oil
- Assorted vegetables (we used broccoli, bell peppers, onions, and mushrooms)
- 1 pkg. of Effie’s Homemade Corn Biscuits
- 2 T. of melted butter
- A splash of milk
- 1/4 c. of cheese (cheddar or your preferred type)
- 6 eggs
Preheat your oven to 350°F (175°C).
Heat a pan with olive oil and sauté the assorted vegetables until they're tender.
Place the Corn Biscuits in a food processor and pulse until they become fine crumbs.
In a mixing bowl, combine the biscuit crumbs with 1 tablespoon of melted butter. Mix until the crumbs are evenly coated.
Transfer the crumb mixture into a pie pan and press it firmly into the base and sides of the pan using the back of a spoon.
Brush the entire crust with the remaining melted butter.
In a separate bowl, whisk together the eggs and a splash of milk until well combined.
Add the grated cheese and sautéed vegetables to the egg mixture and stir.
Pour the egg and vegetable mixture over the prepared biscuit crust.
Bake in the preheated oven at 350°F for 35 to 40 minutes or until the quiche is set and lightly golden on top.
This colorful veggie quiche features a buttery Corn Biscuit crust, loaded with a variety of veggies and cheese, and baked until golden for a delicious and easy breakfast or brunch.