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Believe It or Not Can-A-Soup Quiche

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“Another one of the recipes from the "ladies in the office." I was raised by a talented and schooled cook - recipes like this were not ones that we would've had - but as I've begun to cook for my father after a long long days at the office I've begun to explore some of those easy, yummy Midwest recipes that have passed me by - this one is quite good and easy to put together - I had all this items in my pantry/freezer.”
READY IN:
1hr
SERVES:
6
YIELD:
1 Quiche
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 4 eggs
  • 14 teaspoon black pepper
  • 12 cup milk
  • 1 (1 lb) package frozen mixed vegetables, thawed and drained
  • 1 cup shredded sharp cheddar cheese
  • 1 frozen 9-inch deep dish pie shell

Directions

  1. Preheat oven to 375 degrees. In large bowl, whisk together soup, eggs, milk and pepper until combined. Stir in vegetables and 1/2 cup of cheese.
  2. Place pie shell on jellyroll pan. Pour soup mixture into pie shell; sprinkle with remaining 1/2 cup cheese.
  3. Bake until set, about 45 minutes.Cool 20 minutes before serving.

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