Souper Easy Quiche

"From the Campbell's cookbook Creative Cooking With Soup."
photo by Tri A. photo by Tri A.
photo by Tri A.
photo by Tri A. photo by Tri A.
Ready In:


  • 4 eggs
  • 1 can cream of mushroom soup
  • 12 cup light cream
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked,drained and crumbled
  • 12 cup broccoli, cooked,drained and chopped
  • 1 unbaked 9-inch pie crust
  • ground nutmeg


  • In a medium bowl, beat eggs until foamy.
  • Gradually add soup and cream, mixing well.
  • Sprinkle cheese, bacon, and broccoli evenly over pie crust.
  • Pour soup mixture over all.
  • Sprinkle with nutmeg.
  • Bake at 350 for 50 min.
  • or until center is set.
  • Let stand before serving.

Questions & Replies

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  1. This quiche was very good. It went together quickly and easily with ingredients that I usually have on hand. The eggs, soup, and cream make a good base for substituting different meat, cheese, and vegetables (maybe some ham, bell pepper, onion, and jack cheese...yum). My family loved this and I will definitely be making this again. Thank you for sharing this quick and delicious recipe!!
  2. This was great. I used a Pillsbury ready made crust and I used more broccoli and half a can of cream of mushroom soup, because that is what I had left over from our previous night's dinner and it was great. Also, I substituted pepperoni for bacon, which I just kinda tore apart and sprinkled over the broccoli before I put the soup mixture in. It came together very easy. This is a great recipe
    • Review photo by Tri A.


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