To Die For Quiche

Laura Shinn


A very versatile quiche, very hearty. Everyone who has had it begs for the recipe. It is a little time consuming, but worth it. Feel free to substitute any of the meats, cheeses, and veggies to what your family likes or what ingredients you have on hand

I like to bake the unfilled pie crusts for about 7 minutes to keep the crust from getting soggy


★★★★★ 1 vote

2 pies
30 Min
50 Min


  • 1/2 lb
  • 2 c
    finely diced ham
  • 8 oz
    sour cream
  • 2
    10 in deep dish unbaked pie crusts
  • 1
    onion, chopped
  • 1/2 lb
    chopped mushrooms
  • 6 oz
    shredded swiss cheese
  • 6 oz
    shredded sharp cheddar cheese
  • 8
  • 1 1/2 c
    half and half
  • 1 Tbsp
    dried parsley
  • 1 tsp
    salt and pepper, each or to taste
  • 10 oz
    frozen chopped broccoli, thawed
  • 1 c
    green pepper, chopped

How to Make To Die For Quiche


  1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Thaw broccoli and drain.
  2. Using 2 t bacon grease or olive oil, saute onions until soft and translucent. Stir in mushrooms, and green peppers,and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
  3. In a large bowl, combine broccoli, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Swiss cheese and Cheddar cheese, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
  4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 50 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 20 minutes

Printable Recipe Card

About To Die For Quiche

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

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