"Here's two chef's kisses to quiche - because a savory custard of fluffy eggs and fillings is endlessly adaptable. It's an inexpensive dish too, but somehow quiche always tastes luxurious, and this is especially true when we make it with a box of Red Lobster's Cheddar Bay Biscuit mix. That tasty boxed biscuit dough - cheesy, herby, and extra buttery - is just the thing to elevate a brunch classic."
"The key to success is to loosely follow the biscuit directions on the back of the box while making three easy changes. First, double the cheese. You were going to do that anyway. The mix already includes cheddar, but adding more amps up the flavor of the eggs. Next, add five eggs mixed with half a cup of milk or cream."
"The change is in the crust. Instead of a traditional quiche crust, it's biscuity - with pockets of fluffy, magical, cheesy eggs woven throughout. Try adding up to 12 ounces of crumbled cooked breakfast sausage, diced smoked sausage, or ham if you want to bolster the protein. Vegetables work beautifully here, too. Just remember to remove excess moisture by cooking them first, because that's the real reason your quiche is soggy."
A savory custard of eggs and fillings becomes a luxurious yet inexpensive quiche when made using Red Lobster Cheddar Bay Biscuit mix as the base. The boxed biscuit dough functions as a biscuity self-crusting pie that removes the need for a traditional pastry crust. Key steps include doubling the cheese, combining five eggs with about half a cup of milk or cream, and baking at 350°F for 35 to 40 minutes. The finished dish features pockets of fluffy, cheesy biscuit throughout the custard. Optional additions include up to 12 ounces of cooked sausage or ham and cooked, drained vegetables to prevent sogginess.
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