Mediterranean Quinoa Quiche Biscuits are a savory, protein-packed twist on classic quiche, baked into portable, biscuit-shaped bites. They combine fluffy quinoa, eggs, feta cheese, sun-dried tomatoes, and spinach with a hint of oregano, creating a satisfying snack or light meal. These little quiches are perfect for meal prep, brunch spreads, or a quick grab-and-go breakfast, and they come together with minimal fuss.
Serves 12 · Prep 20 min · Cook 25 min · Total 45 min
Ingredients
- 1 cup (185 g) dry quinoa, rinsed
- 2 cups (480 ml) water
- 6 large eggs
- 1/2 cup (120 ml) milk (any kind)
- 1 cup (120 g) crumbled feta cheese
- 1/2 cup (60 g) sun-dried tomatoes (oil-packed, drained and chopped)
- 2 cups (60 g) fresh spinach, roughly chopped
- 1/4 cup (25 g) grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Olive oil or nonstick spray for the muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly (about 5 minutes).
- In a large bowl, whisk the eggs and milk together until well combined.
- Stir in the cooked quinoa, feta, sun-dried tomatoes, spinach, Parmesan, oregano, garlic powder, salt, and pepper. Mix until everything is evenly distributed.
- Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, until the edges are golden and the centers are set (a toothpick inserted in the center comes out clean). The internal temperature of the egg mixture should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS guidelines.
- Let the biscuits cool in the pan for 5 minutes, then carefully run a knife around the edges and lift them out. Serve warm or at room temperature.
Tips
- Quinoa prep: Rinse the quinoa thoroughly before cooking to remove its bitter natural coating (saponin). If you have leftover cooked quinoa, use 3 cups (about 450 g) and skip step 2.
- Make it crustless: These biscuits are naturally gluten-free and crustless. If you prefer a bit of crunch, press a spoonful of cooked quinoa into the bottom of each muffin cup before adding the egg mixture.
- Don’t overbake: Overbaking can make the biscuits dry. Start checking at 20 minutes; the centers should be just set and slightly jiggly, then they’ll firm up as they cool.
- Use a muffin tin: A standard 12-cup tin works best. If using a mini muffin tin, reduce baking time to 12–15 minutes and check for doneness.
Serving Suggestions
Serve these quinoa quiche biscuits warm with a side of Greek salad or roasted vegetables for a light lunch. They also pair beautifully with a dollop of tzatziki or hummus. For breakfast, enjoy them alongside fresh fruit or a simple yogurt parfait.
Variations
- Add protein: Mix in 1/2 cup (75 g) of cooked, crumbled sausage or diced ham for a heartier bite. If using meat, ensure it’s fully cooked before adding.
- Swap the greens: Use kale or Swiss chard instead of spinach. Sauté them briefly to wilt before adding to the egg mixture.
- Change the cheese: Substitute crumbled goat cheese or shredded mozzarella for feta. For a dairy-free option, use a plant-based feta or omit the cheese and add extra sun-dried tomatoes.
- Add herbs: Fresh dill, basil, or parsley can replace oregano. Use 1 tablespoon of fresh herbs for every 1 teaspoon of dried.
Storage and Reheating
Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months—just place them in a single layer in a freezer-safe bag or container. To reheat, microwave a biscuit for 30–45 seconds, or warm in a 350°F (175°C) oven for 8–10 minutes until heated through (internal temperature of 165°F/74°C for leftovers).
Frequently Asked Questions
Can I make these ahead of time? Yes, they’re perfect for meal prep. Bake them, let them cool completely, and refrigerate in an airtight container for up to 4 days. Reheat as needed.
Can I use already-cooked quinoa? Absolutely. You’ll need about 3 cups (450 g) of cooked quinoa. Just mix it directly with the eggs and other ingredients, skipping the cooking step.
Are these biscuits gluten-free? Yes, as long as your quinoa is certified gluten-free (most are). The recipe contains no wheat or other gluten-containing grains.
Why did my biscuits stick to the pan? Make sure to grease the muffin tin generously, especially if using a regular metal tin. Silicone muffin cups are another good option for easy release.
Can I use a different vegetable? Yes, almost any vegetable works. Zucchini, bell peppers, or mushrooms are great choices. Just chop them finely and sauté or drain excess moisture before adding to avoid a watery texture.
How can I make these lower in fat? Use reduced-fat feta and skim milk, and skip the Parmesan. You can also replace half the eggs with egg whites (about 3 whole eggs + 3 egg whites).