campbell's soup

That Super Easy Braided Crust Quiche Recipe

FoodLibby RasmussenComment

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

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  •  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


  1. Preheat oven to 350°F (180°C) 
  2. Lay down a layer of pie crust for the base. Don't worry, this part doesn't need perfection
  3. Take the other crust and roll a little flatter. Use a pizza cutter to make 1/2 strips. 
  4. Braid the stripes carefully (see video below) 
  1. I like to pre-bake my crust first for 5 or so minutes so it's extra crispy 
  2. In a large mixing bowl, beat eggs and milk until frothy, stir in soup until well combined.
  3. Arrange half of your cheese, meat, and veggies in the bottom of the pie shell.
  4. Pour liquid mixture into pie shell until ¾ full then add remaining cheese, meat, and veggies.
  5. 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. 
  6. Bake for 45 minutes or until a toothpick inserted into the center of the quiche comes out clean.
  7. 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?