Quiche Surprise - Everything goes - Giangi's Kitchen

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Quiche Surprise – Everything goes

Published on November 30, 2011 | Main Course

I am very selective on the quality of the food I prepare for my family and friends.

Throughout the years I have developed a loyalty towards some brands over others. Eggs are an important part of our breakfast.  I do prepare, for my son, scramble eggs every other days for breakfast.  I have always used Land O Lakes brown Eggs for that.

To my surprise I have been contacted by Land O Lakes to use their eggs and post a recipe.  They did not have to convince me to hard, I really love their eggs  and only buy them. All Land of Lakes Eggs are “eggstraordinary,” because they are produced by hens fed a premium vegetarian whole grain diet consisting primarily of whole ground corn and soybean meal, with no added hormones, antibiotics, animal fats or animal by-products.

These eggs are gathered at the peak of the hens’ egg-laying cycles, which can make the eggs more delicious.

Quiche is one of my favorite dishes. While it is wonderful way to hide vegetables for the young ones.  Also a great way to clean your vegetables crisper. I always add tomatoes that I have seeded prior to it. The flavor is soft and tasty.

Courtesy of Land O Lakes I  am posting tonight 2 recipes made with the eggs.  Therefore thef following recipes are two of my favorites ones: Quiche Surprise and Tarte aux Pommes.  Bonne Nuit..




1 Puff pasty sheet (Pepperidge Farm), thawed

4 tomatoes

1 cup frozen peas thawed

1 teaspoon sugar

½ of a can of artichoke hearts

5-6 slices bacon sliced thinly and blanched (optional- did not used them this time)

3 eggs

1-cup heavy cream

½ cup shredded Gruyere cheese

1-tablespoon butter

Salt and pepper

Preheeat oven at 400..

Roll out the puff pastry sheet to fit a 9” pie dish. Butter and flour the pie dish. Place the pasty and refrigerate for 30 minutes. Meanwhile peel cut and removes all seed from the tomatoes. Chop them roughly, salt and pepper them.

Bring a pan with water, salt and sugar to a boil. Poach the peas in boiling water for 5 minutes. Drain well and set aside.

Blanch the bacon in boiling water for 3 minutes, drain and crisp them on a nonstick frying pan. Place the crisp bacon on the bottom of the pie pan and push them in a bit. Add the peas, artichoke and tomatoes.

Beat together the eggs, heavy cream and the Gruyere cheese and pour over the vegetables.

Lower the heat to 375° and cook for 15 minutes, then cover with a paper towel and continue to cook for 30-40 minutes.



This is going to be fun.  I have made this recipe for the last 30 or so years and never wrote down the exact amount of ingredients.  This is what I use:

4 eggs

1 to 11/2 cup heavy whipping cream

3 tablespoons brown sugar

1 teaspoon vanilla extract

3 large apples, peeled, cored and cut in slices

1 pie crust already made and on your supermarket refrigerator section.

Preheat the oven to 350.  In a 9 inch pie pan, place the pie crust, pick slightly with a fork and place in the hot oven for 9 minutes. When done remove from the heat and let cool for a while. In a bowl mix together the eggs, whipping cream, vanilla. Place the apples all over the pie dough.  cover with the cream.  Place in a hot oven for 35 to 45 minutes, until the middle is firm and the tarte is a wonderful golden color.

Disclaimer: Land O Lakes provided me with a premium gift package that includes an All-Clad Omelet Skillet, a $50 VISA gift card and a full-value coupon for any variety of Land O Lakes Eggs for review purposes. All opinions are my own.”

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