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.
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
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.
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.