Souper Easy Quiche

Here’s the quiche that proves you don’t need to be a French-trained chef to pull off a gorgeous egg pie.

Condensed cream soup replaces the traditional custard base, giving you a foolproof filling that’s rich, creamy, and impossible to mess up.

Pick your favorite meat (ham, bacon, chicken, or turkey), throw in whatever vegetables you’ve got, top with shredded cheese, and let the oven do the rest.

A dusting of nutmeg on top adds that subtle warmth that makes people think you fussed way more than you did.

Variations

• Classic Quiche Lorraine: Use cream of mushroom soup with bacon and Swiss cheese
• Brunch Garden: Swap in cream of broccoli soup with spinach, broccoli florets, and cheddar
• Leftover Turkey: Use cream of chicken soup with diced turkey and whatever veggies need using up

Baker’s Tips

• Use a frozen deep-dish pie crust to save even more time. No blind baking needed since the soup base keeps the crust from getting soggy.
• The quiche is done when the center jiggles just slightly. It’ll firm up as it cools.
• Let it rest for 10 minutes before slicing. Cutting too early means a runny, messy piece instead of a clean wedge.