Press thawed biscuit dough from the center out to form a 5-inch circle. Place dough circle into a large/jumbo greased muffin pan. Place egg into dough and top with liquid quiche mixture and shredded cheese. Batter should be 1/2 inch below rim to prevent overflow. Bake at 325 F for 20 to 25 minutes in convection oven. Let rest 10 to 15 minutes before removing from pan.

*If using Pillsbury 6252 2.2 oz Southern Style Biscuit, reduce all ingredients by 1/4.