Reunion Quiche

Susan Feliciano


I am providing breakfast for our Cousins Reunion in May. This is one of the recipes I developed. Baking in two 9" pie shells seems to give better results than baking in one larger dish. Swiss and Parmesan cheeses combine to give a different nuance of flavor. The rosemary is my "secret ingredient." It gives an unbelievable flavor to this quiche!

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20 Min
50 Min


deep dish 9" pie shells, unbaked
18 oz
evaporated milk or half & half
8 large
1/2 tsp
1/2 tsp
black pepper
1 tsp
whole rosemary, crushed fine
2 c
(8 oz) shredded swiss cheese
6 oz
canadian bacon, finely diced
1 bunch
green onions, cleaned and chopped
1/2 c
grated parmesan cheese


1Preheat oven to 425°F.
Thaw pie shells if frozen. Prick the bottom of each in a few places with the tines of a fork.
2Beat together milk and eggs until well blended. Stir in salt, pepper, and rosemary.
3Place 1 cup of shredded Swiss cheese in the bottom of each pie shell. Sprinkle each with half the diced Canadian bacon and half the chopped green onions.
4Stir the milk-egg mixture again to blend, then carefully pour half of mixture into each pie shell. Do not overfill.
Sprinkle the tops of each quiche with half the grated Parmesan cheese. Place both quiches on a large baking sheet in case of overflow.
5Bake the quiches for 40-50 minutes, until set in the center. Test with knife blade near center; it should come out clean. Cool at least 10 minutes before cutting and serving.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: French