If you want all the comfort of a carb-y biscuit with real nutrition and protein to back it up — you just found it.

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Turned out great! I’m always looking for new options for healthy, high-protein things to make for my family and this is a winner! The texture is unique, not hard and crumbly but softer which make them easy for a grab and go snack or breakfast.

Hilary
(5 stars) 2 ratings
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A plate of golden-brown, homemade spinach and cheese patties garnished with herbs, sits on a light countertop beside a bowl of fresh spinach and a blue patterned cloth.

The secret is cooked quinoa. It adds moisture, a boost of protein and fiber, and a satisfying heartiness that sets these apart from any biscuit you’ve made before. Got leftover quinoa in the fridge? You’re already halfway there — this is exactly the recipe for it.

These Mediterranean Quinoa Quiche Biscuits are hearty, nourishing, and genuinely versatile. Breakfast, lunch, dinner, or a satisfying snack — they work every time.

A glass bowl with a mixture of beaten eggs and light brown breadcrumbs, being stirred with a wooden spoon, sits on a light-colored marble surface.
A glass bowl on a light marble surface contains chopped parsley, crumbled feta cheese, chopped artichoke hearts, and a beige hummus-like mixture, with a wooden spoon resting inside.
A baking sheet with twelve unbaked, round falafel balls containing visible green herbs, placed evenly on a light-colored textured surface.

The add-ins are just as flexible.

The Mediterranean mix I use here —spinach, artichokes, feta, fresh herbs — is a combination I keep coming back to but treat it as a starting point. Swap the artichokes for roasted red pepper, trade the feta for parm, or add in sun-dried tomatoes and olives. The base holds up to whatever you’re working with….just pay attention to the volume of add-ins so you have enough batter to hold it all together.

A plate of six baked falafel patties sits on a wooden board, surrounded by bowls of feta cheese, olives, sun-dried tomatoes, hummus, leafy spinach, and a blue patterned cloth napkin.
Two golden-brown veggie patties with visible spinach and cheese are stacked on parchment paper, with one broken open to show the inside. Fresh greens and a blue-striped napkin are nearby.

These biscuits are sturdy enough to stand on their own, but equally at home alongside a bowl of soup, a bright salad, or cozy main. And they’re DELISH drizzled with hot honey or a spread of soft butter.  They’re also a meal prep dream: bake a big batch, freeze half, and you’ve got a quick, nourishing heat-and-eat option ready whenever you need it.

If you love grab-and-go protein recipes, try these options, too:

A plate of golden-brown, homemade spinach and cheese patties garnished with herbs, sits on a light countertop beside a bowl of fresh spinach and a blue patterned cloth.

One more thing: the batter comes together in a single bowl. There’s one small trick that makes a real difference — sprinkle your baking powder and seasonings over the flour before mixing everything in. It ensures an even rise without an extra bowl to wash. Your sink will thank you! 😉

Prefer a muffin shape? Spoon the batter into a well-oiled muffin tin—same timing, same yield!

Try my Mediterranean Mug Omelet next!

A plate of golden-brown veggie patties garnished with herbs, surrounded by a blue-striped napkin and bowls of fresh spinach, sesame seeds, and crumbled cheese on a light surface.
(5 stars) 2 ratings

Mediterranean Quinoa Quiche Biscuits

Think tender biscuit meets savory mini quiche—filled with Mediterranean flavor, 9 grams of protein, and ready for whatever mix-in combo you're craving.
Yield: 12 biscuits
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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Ingredients
 

  • 2 large eggs
  • 1 cup nonfat or low-fat plain Greek yogurt
  • 2 cups cooked quinoa, completely cooled*
  • 1¼ cups whole wheat white flour, see notes for alternative flours
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt, 1 teaspoon if using fine table salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup finely chopped fresh spinach, lightly packed
  • ¼ cup finely minced fresh basil, lightly packed or substitute dill, parsley, or chives
  • 1 (14-ounce) can artichoke hearts (not marinated), very well drained, finely chopped, and patted dry
  • 1 cup crumbled feta cheese, see notes for parmesan

Optional add-ins

  • ½ cup chopped sun-dried tomatoes, drained (if oil-packed) and patted very dry
  • ½ cup sliced olives, kalamata, black, or green
Ingredient Details to Know
Cooked quinoa tip: 1 cup dry quinoa yields about 3 cups cooked. You’ll need roughly ⅔ cup dry quinoa to get 2 cups cooked. Be sure it’s fully cooled before mixing so it doesn’t scramble the eggs.
 
Flour options: Whole wheat white flour is 100% whole grain but milder and lighter than traditional whole wheat flour. You can also use whole wheat pastry flour, regular whole wheat flour, all-purpose flour, or a 1:1 gluten-free baking flour.
 
Why pat sun-dried tomatoes dry? Extra oil or moisture can weigh down the batter, cause uneven browning, and make the biscuits spread.
 

Instructions
 

  • Preheat. Preheat your oven to 400°F and line a large baking sheet with parchment paper, giving it a light mist of nonstick spray. If you'd prefer to skip the parchment, just be generous with the spray to prevent sticking. (For muffins, generously grease a standard 12-cup muffin tin instead.)
  • Whisk the wet ingredients. In a large mixing bowl, whisk the eggs. Add the Greek yogurt and whisk until completely smooth and creamy. Stir in the cooled quinoa.
  • Add dry ingredients (important trick!): Sprinkle the flour evenly over the mixture. Then sprinkle the baking powder, salt, garlic powder, and onion powder directly over the flour layer. Using a fork or small whisk, gently stir just the flour and dry ingredients together on the surface before fully mixing them into the wet mixture. This evenly distributes the baking powder for proper lift—no extra bowl needed and no bitter baking powder pockets.
  • Mix fully. Now stir everything together until no streaks of flour remain. The batter will be very thick and sticky—that’s exactly what you want. Gently fold in spinach, basil, artichokes, feta, and any optional add-ins.
  • Shape and bake. Lightly mist a ⅓-cup measuring cup with nonstick spray. Scoop and drop batter onto the prepared baking sheet to form 12 mounds. Using your hands, gently shape into rounded biscuits and lightly press the tops to slightly flatten. (Muffin-style: Divide the batter evenly among the oiled muffin cups, filling each one to the top.)
  • Bake for 20 minutes, until tops and bottoms are golden brown and set. The centers should feel firm and spring back lightly. If needed, bake an additional 2–3 minutes until fully set. Let cool for 5–10 minutes before serving.

Notes

• To make muffins: Spoon the batter into a well-oiled muffin tin (be sure to liberally mist or coat so they don’t stick) and bake at 400°F for 20 minutes (same yield, same timing). Let cool slightly before removing from the pan.
• Cheese options: Feta is the signature cheese here — it gives those creamy, briny pockets that make these biscuits distinctly Mediterranean. That said, parmesan is also delicious and you can swap feta with finely grated parm. Or you can have the best of both worlds and use ½ cup feta + ½ cup finely grated parmesan!
• Storage & make-ahead: Store cooled biscuits in an airtight container in the refrigerator for up to 4 days or freeze in a sealed freezer-safe bag for up to 3 months. Reheat in a 350°F oven for 8–10 minutes or microwave 30–45 seconds (from fridge) and 60-90 seconds (from freezer).
• Make it gluten-free: Swap in a 1:1 gluten-free baking blend (such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). Texture may be slightly more tender. Avoid overmixing.
You can replace the whole wheat flour with 1¼ cups fine almond flour. The texture will be softer and slightly more tender, but still delicious. For best structure, add 1 additional egg to help bind the batter. No other changes are needed.
Baking note: When using almond flour, the tops may not brown as deeply as the wheat version. If the bottoms are golden and the centers feel set and spring back lightly, they’re done. If you’d like more color on top, simply move the pan to the upper oven rack for 2–3 additional minutes at 400°F, watching closely. 
• Make it dairy-free: Use a thick dairy-free yogurt and dairy-free cheese alternative.
• Make it vegan: Replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rest 10–15 minutes to thicken, then whisk into the yogurt). Use dairy-free yogurt and cheese.
• Flavor variations:
  • Italian twist: Swap feta for Parmesan and add chopped roasted red peppers.
  • Spicy: Add diced jalapeño and/or ¼ teaspoon red pepper flakes for a warm-Mediterranean-style heat.
  • Herb-lovers: Add extra dill or parsley for an even fresher finish.
  • Breakfast vibe: Add chopped cooked poultry sausage.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1biscuitCalories: 150Carbohydrates: 19gProtein: 9gTotal Fat: 4g— Unsaturated Fat: 2g— Saturated Fat: 2gCholesterol: 40mgSodium: 370mgPotassium: 250mgFiber: 5gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0gCalcium: 145mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!