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!


☆☆☆☆☆ 0 votes

20 Min
50 Min


  • 2
    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

How to Make Reunion Quiche


  1. Preheat oven to 425°F.
    Thaw pie shells if frozen. Prick the bottom of each in a few places with the tines of a fork.
  2. Beat together milk and eggs until well blended. Stir in salt, pepper, and rosemary.
  3. Place 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.
  4. Stir 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.
  5. Bake 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.

Printable Recipe Card

About Reunion Quiche

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

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