Quiche Surprise – Everything goes

  • 11.30.11

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.”


Get More Savings

Save money on groceries with FREE Printable coupons

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers

Comments (17) Post a Reply

  1. IamSimplyTia says:

    Beautiful job on this…it looks just amazing.

  2. Pete says:

    Congratulations Giangi on getting recognized nationally! You do a tremendous job and it always makes my mouth water with all your fabulous recipies! keep up the great work and soon you will have your own tv show! Pete

    1. Thank you Pete for your kind words. Wouldn’t be nice to have our own show…. fun, fun, fun…

  3. Wow, that quiche looks out of this world! I have never used puff pastry for a quiche and I am very curious about the pea and artichoke combo. My mom is a die hard Land O Lakes fan and only strays from this brand if she as no other options. Unfortunately now that I live in Montana I don’t have that brand option. Thanks for a great post and very nice to meet you through Foodbuzz!

    1. Thank you Maggie, very nice meeting you as well. I love Land O Lakes products, and like your mom, i only stray if I must. Montana, what a beautiful place to be.
      Have a great day. Giangi

  4. The quiche looks amazing. I love the combo of artichoke and gruyere! Although I’ve never made the crust out of puff pastry, I love the flaky, buttery taste of it, and I bet it took the quiche right over the top!

    1. We love it. I do hope you will try and let me know what you think.

  5. Kim Bee says:

    New follower. I love your blog. Congrats on being contacted by such an amazing company. This recipe is fantastic. It’s a a work of art. I hope you enjoy your weekend.

    1. Thank you. Wishing you a great week end as well.

  6. Karen says:

    Both of your recipes sound really good. I’m looking forward to trying puff pastry in the quiche recipe…something new for me.

  7. Interesting recipe for the quiche surprise. Nothing beats great eggs (no pun intended 🙂 )

  8. Kiri W. says:

    I love the incorporation of artichoke hearts and tomatoes into your quiche – I adore quiche, and am always looking for unconventional recipes 🙂

    1. Thank you. I do hope you will try it and let me know what you think.

  9. Baker Street says:

    The idea of artichoke and tomatoes is simply perfect! Love the apple tart too!

  10. Cucina49 says:

    That first dish looks amazing–and I hear you about Le Creuset pans–I adore mine!

    1. Can’t live without mine. Thank you for reading my blog.

Leave a Reply

Your email address will not be published. Required fields are marked *