Quiche Surprise -Everything goes

  • 50 mins total
  • 10 mins prep
  • 40 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Quiche surprise.

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. Consequently, consisting primarily of whole ground corn and soybean meal, most of all 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, the following recipes are two of my favorites ones: Quiche Surprise and Tarte aux Pommes.
Bonne Nuit..

Giangi's Kitchen Signature


Nutrition Facts
Quiche Surprise -Everything goes
Amount Per Serving
Calories 878 Calories from Fat 630
% Daily Value*
Total Fat 70g 108%
Saturated Fat 30g 150%
Cholesterol 251mg 84%
Sodium 524mg 22%
Potassium 586mg 17%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 6g
Protein 22g 44%
Vitamin A 53.1%
Vitamin C 39.8%
Calcium 25.1%
Iron 17.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Quiche Surprise -Everything goes

  • 50 mins total
  • 10 mins prep
  • 40 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 Pepperidge Farm thawed puff pastry
  • 4 tomatoes
  • 1 cup thawed peas
  • 1/2 can of artichoke hearts
  • 5 to 6 slices thinly and blanched bacon
  • 3 egg(s)
  • 1 cup heavy cream
  • 1/2 cup shreeded Gruyere cheese
  • 1 tablespoon unsalted butter


  1. Preheat oven at 400 degrees.

  2. 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.

  3. 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.

  4. 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.

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

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


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