I've made this family-sized buttermilk-biscuit crust quiche several times in the last month.  It's great to have when feeding lots of people, perfect when you want to have a comforting dinner with leftovers for breakfast, and was great to eat on Christmas morning.  All of the fillings can be prepped in advanced, if desired, so you only need to whip together the buttermilk biscuits and egg mixture before baking.  

Fresh from the oven - a large, tasty and filling quiche. 

Family-sized Quiche with Buttermilk Biscuit Crust

Preheat oven to 425 F. 

*Roasting potatoes & bacon and sauteing vegetables can be done ahead of time.  They can be cooked, diced and put in the refrigerator for a day or two until you're ready to assemble and bake your quiche. Reheat them briefly in the microwave to help your quiche cook more quickly.* 

Roasted Baby/New Potatoes

Line a baking pan with parchment paper. 

Toss together in a bowl: 

~1 - 1.5 lbs baby/new potatoes 

1-2 Tbsp olive oil

salt & pepper

Spread potatoes on parchment paper. Bake at 425 F for ~25-30 minutes, until tender when pierced with a fork.  Remove from oven.  Let cool a bit, then dice.  

Easy Crispy Bacon in the Oven

Line a baking pan with parchment paper.  

Separate onto the pan, laying flat with minimal overlapping

1 pkg. maple flavored bacon 

Bake at 425 F for ~15-20 minutes, until crisped as desired.  Remove bacon to a paper towel lined plate to drain.  Once it's cool a bit, dice into bite-sized pieces.  

Sauteed Veggies

In a large frying pan, cook over medium heat until softened (5-6 min): 

1 Tbsp butter

1 Tbsp olive oil 

1/2 - 1 onion, diced

1 - 2 cups mushrooms, sliced

salt & pepper

Add, stirring in just until spinach is wilting:

2 - 3 large handfuls fresh spinach, diced OR 1 cup frozen diced spinach  

Remove from heat. 

Buttermilk Biscuit Crust

First, make your buttermilk (or just use 1/2 cup buttermilk). 

In a measuring cup, place: 

3 Tbsp lemon juice, white vinegar or apple-cider vinegar

Fill, so you have a total of: 

1/2 cup milk

In a large bowl, mix together: 

1 1/2 cup Kristin's Gluten-Free Flour Mix

OR

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup cornstarch OR arrowroot starch

1/4 tsp xanthan gum 

plus

1 1/2 tsp sugar

2 tsp baking powder

1/2 tsp salt

1/8 - 1/4 tsp baking soda

Add and dice in with a pastry cutter: 

5 Tbsp butter

Add an mix with a metal spoon, just until combined: 

1/2 cup buttermilk (from above)

Press biscuit dough gently into a 9 x 13 glass pan.  You can use the back of the spoon to gently press the edges a bit higher to make more of an edge crust. 

Egg mixture

In a large bowl (you can use the same bowl used for the crust to save on extra cleaning), whisk together: 

12-14 large eggs

2/3 - 1 cup whole milk or 10% cream

2 tsp dried chives

salt & pepper

Assembling the Family-sized Quiche:

To assemble your quiche, top your buttermilk biscuit crust with the following: 

1.) 1 - 2 cups shredded sharp cheddar cheese

2.) diced roasted potatoes

3.) diced maple bacon

4.) sauteed onions/mushroom/spinach

5.) egg/milk mixture, poured evenly over the top

Assembled, with egg poured on top - ready to bake!  The egg mixture rises up nicely, so it's OK if the fillings look like they're sticking out.  

Bake your quiche at 425 F for 10 minutes.  Lower the heat to 350 F.  Cook an additional 30-40 minutes (depending on your oven), until your quiche is set in the center.  Remove from oven.  Let rest 5 minutes before serving.  Enjoy!

Delicious piece of filling quiche, ready to eat! 

Family-sized Quiche with Buttermilk Biscuit Crust Recipe by Successfully Gluten Free!