Daisy Brand Quiche

Daisy Brand Quiche


"This classic quiche is a rich blend of eggs, bacon, Swiss and Cheddar cheese, veggies and sour cream. Serve it warm with a dollop of Daisy."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Poke holes on the inside of the pie crust with a fork. Line the inside of the pie crust with foil and bake at 450 degrees F for 8 minutes. Remove the foil and bake for an additional 5 minutes or until the crust is set and dry. Remove the crust and reduce the oven to 350 degrees F.
  2. Saute the onions, peppers, and mushrooms in the butter until softened. Combine the vegetables with the remaining ingredients and pour the mixture into the pie crust. Bake the quiche at 350 degrees F for 40 minutes or until the center is set. Let stand for 10 minutes before cutting. Top each slice with a dollop of Daisy.



I've been making this quiche for several years and everyone always asks for the recipe. I always add a bit of garlic powder and parsley and i mix up my other veggies, sometimes adding spinach. B...

The PERFECT Quiche recipe!! I did leave out the peppers, just because I'm not a fan. I added a slight sprinkle of nutmeg, but not enough to measure. I loved it and will make it again!

The quiche was nice, but the instructions to parbake the crust nearly ruined it. I think I'll do a traditional parbake method next time, with foil around the outside edges, not the inside.

It was overcooked a little, so next time I'll start checking at 30 minutes. Nice flavor and good presentation.

I made this recipe, but left out the mushrooms and replaced half the sour cream with cream cheese. Brought it to a work function and got compliments. Hubby really liked it, too.