I consider quiche to be an all-day kind of food.
Sadly, many people avoid making quiches because the pie crust means extra work.
Consider, then, a quiche cobbler.
It’s quick and easyand bonus, it can feed a crowd.
What is a “quiche cobbler”?
I wanted a dish that had all of my favorite parts of quiche sans the rolled-out flaky crust.
That would be an unnecessary demotion.
After some soul searching, I remembered how fruit cobblers have their easy-breezy dollops of biscuit dough.
The quiche cobbler is a savory twist on a fruit cobbler.
Its an extremely flexible dish, a real fridge-clean-out meal.
How to make a quiche cobbler
1.
Anything youd eat with eggs will work in this dish.
Pour the mixture into a buttered baking dish.
Prepare the biscuit dough
Once again, the world is your casserole.
Drop biscuit dough is different from flaky, cut biscuit dough because of its texture.
Its soft, shapeless, and delightfully low maintenance.
Mix the dough together until just moistened.
Spoon and dollop the biscuit dough into the casserole dish.
Stagger the biscuits so it looks cobbled together.
These factors meant my quiche needed the full 35 minutes.
The resulting dish is sliceable, tender, and savory with a puffy, moist biscuit for each person.
It’s a great way to start your day (or continue or end your day).
Preheat the oven to 375F and butter a baking dish.
Set it on a sheet pan.
Whisk the eggs thoroughly with the cream.
Add your add-ins and seasonings.
Mix them together and pour them into the casserole dish.
Make the biscuit dough by stirring the dry ingredients together in a mixing bowl.
Add the wet ingredients and stir until theyve just combined.
The batter will be soft and lumpy but there shouldnt be any flour pockets.
Drop spoonfuls of the batter all around the quiche mixture.
Cool thoroughly before eating.
