I recently teamed up with Campbell's soup to post one of my favorite recipes on Instagram. Growing up in the Midwest, it's actually more difficult to find a recipe that like, DOESN'T have condensed soup somewhere in it. Hellllllooooo Casserole Country. My Mother didn't really make many traditional dishes like that but she is KNOWN, and I mean, known for her quiche.
Feeling a little nostalgic today. Growing up, my parents always made a big deal over breakfasts. Very midwestern, I know. Each item we had could be a meal on its own. I’m serious. A typical Rasmussen breakfast could include the following: 2-3 different kinds of quiche, a homemade fruit smoothie, Nueske's pepper bacon (with additional pepper added to it, thanks Dad), fruit and granola (in addition to the smoothies) cinnamon rolls or a Danish Kringle, toast and/or English muffins, orange juice, pomegranate juice, and milk (always.) Important: we only had 4 people in our household. Anyway, the desire to replicate the beautiful breakfasts I remember as a kid is still strong. It’s a big reason why I periodically try to take time in the morning to treat myself to a nice meal. This morning I whipped up a quiche using cream of chicken soup for moisture. Hear me out, and if you’re from the Midwest, you know that Campbell's a key ingredient in many recipes but I still think it’s one of the best ways to add great texture and moisture to egg dishes. Sometimes, you just can’t replace what makes a meal feel like home, even in dishes you give your own modern twist on. #breakfastquiche #eggbake #notyourmotherssoup #giftedbyMavrck, #sponsored #CampbellsSoup *While this post was done in collaboration, I stand by my recipe and regularly use Campbell’s soup when I make it. #YUM #braidedcrust #piecrust #edibledc
- 2 Sheets of store-bought pie crust (kinda sorry)
- 4 eggs
- 1 can of Campbell’s condensed soup (I used cream of chicken)
- ½ cup milk or water
- Asparagus chopped
- Onion chopped
- Turkey or regular bacon
- ½ or 1 cup Cheddar Cheese
- Chives to and an extra egg to top
- Preheat oven to 350°F (180°C)
- Lay down a layer of pie crust for the base. Don't worry, this part doesn't need perfection
- Take the other crust and roll a little flatter. Use a pizza cutter to make 1/2 strips.
- Braid the stripes carefully (see video below)
- I like to pre-bake my crust first for 5 or so minutes so it's extra crispy
- In a large mixing bowl, beat eggs and milk until frothy, stir in soup until well combined.
- Arrange half of your cheese, meat, and veggies in the bottom of the pie shell.
- Pour liquid mixture into pie shell until ¾ full then add remaining cheese, meat, and veggies.
- Transfer to the middle rack of preheated oven. When quiche is on oven rack pour in remaining egg mixture to top of crust. I like to crack an extra egg on the top for looks.
- Bake for 45 minutes or until a toothpick inserted into the center of the quiche comes out clean.
- Let cool for 10 minutes before serving **THIS IS THE MOST IMPORTANT PART**
Did you grow up in the Midwest? Or have a favorite breakfast recipe?