Whip Up Your Weekend: Biscuit Quiche Lorraine

(Sydney Glenn/WPDE)

You can enjoy a simple take on your classic quiche recipe with this biscuit quiche Lorraine from Chef Geoff.


  • 1 cup milk
  • 2 whole eggs
  • Pinch salt
  • 5 slices chopped bacon raw
  • 1/2small onion small dice
  • 1 cup grated Swiss cheese
  • 12 small raw biscuits


1.Preheat oven to 375 degrees F

2.Line muffin tins with a rolled out thin biscuit dough.

3.Place chopped bacon in a skillet. Cook over medium high heat until evenly brown. Remove bacon from pan and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender and slightly browned; drain and set aside.

4.In a large bowl, mix together eggs, milk and salt. Stir in bacon cheese and onion. Pour mixture into biscuit shell.

5.Bake in preheated oven for 20 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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