Ideal for weeknight dinners, weekend brunch, entertaining, or for holiday gatherings, this Daisy Quiche will really hit the spot. Warm and comforting, this quiche comes together in about 30 minutes. Pop it into the oven to bake while you visit or prep other dishes.

The perfect balance of savory, smoky, cheesy, creamy goodness in this quiche is sure to be a crowd-pleaser. This recipe is easily doubled. It can also be made ahead so it is ready to go whenever you need a premade brunch recipe.

The sour cream in the filling adds a delicate creamy tartness to the quiche, while a dollop on top will add a touch of creamy freshness. Easily customizable to your liking, you can mix and match your veggies or add more depending on your taste.

• Unbaked Pie Crust (9”): The shell of the quiche that holds the filling.
• Finely Diced Red Onion (1/3 cup): Adds a pop of color and a burst of bold, peppery flavor.
• Finely Diced Bell Peppers (3 tablespoons): Sweet and mild, they add color and a burst of mild peppery freshness.
• Diced Mushrooms (1/2 cup): Provides an earthy, woodsy flavor and meaty texture.
• Butter (2 tablespoons): Used for sautéing the vegetables, it adds flavor to the vegetables.
• Large Eggs (2): One of the main ingredients, the eggs bind the other ingredients together and help thicken the quiche.
• Daisy Sour Cream (1 cup): Adds richness and creaminess to the quiche, while also adding a slightly tangy component that balances the savory flavors.
• Crisp, Crumbled Bacon (5 strips): Adds a hint of smoky goodness, texture, and color.
• Shredded Swiss Cheese (1 ½ cups): Adds a complex mild flavor that is a mix of salty, sweet, and nutty, and is the first of the two cheesy components.
• Shredded Mild Cheddar Cheese (1 cup): Distinct flavor that is slightly tangy, it helps balance the Swiss cheese and is the second of the two cheese components.

• When choosing mushrooms, look for ones that are firm and dry. Both white and brown mushrooms work well in this recipe. Brown mushrooms have a deeper, earthier flavor than white mushrooms which become more pronounced when cooked.
• Any color of bell peppers may be used. Green bell peppers are slightly bitter with a bite, while red, orange, and yellow bell peppers are sweeter, milder, and mellower.
• White or yellow onions may be used in place of red onions. Yellow and white onions are a bit sweeter and have less bite than red onions.
• Any type of mushroom may be used in place of brown or white mushrooms.
  • Sautéing the mushrooms is a must. Mushrooms are full of moisture. Sautéing allows the moisture to be released and allows the flavors to intensify.
• Other cheese may be used in place of the Swiss. Good choices are gruyere, fontina or Jarlsberg.
• Sharp cheddar may be used in place of mild cheddar.
• Pancetta may be used in place of bacon for a similar smoky flavor.
• Fully cooked quiche freezes beautifully. Allow quiche to cool completely in refrigerator for several hours until firm. Wrap in plastic wrap and then in foil. Freeze for up to 3 months. Frozen quiche may be baked directly from freezer. Unwrap and back at 350°F until fully hot.
• Quiche will last for 3 days in the refrigerator. Individual slices of quiche may be reheated, covered with foil, in the oven at 325°F for 8-15 minutes.
• Reheating in the microwave is less than ideal as it will make the quiche rubbery.
• You may make the filling and crust ahead of time. Store the filling covered in the refrigerator overnight. Store the prebaked crust at room temperature until ready to use. When ready to cook, assemble and bake.
• Let the quiche cool for at least 10 minutes or up to several hours to make slicing easier. Quiche may be enjoyed piping hot or served at room temperature.

1. Poke holes inside of unbaked pie crust with fork. Line inside with foil and bake at 450°F for 8 minutes. Remove foil and bake an additional 5 minutes or until crust is set and dry. Remove and reduce the oven to 350°F.
2. Sauté onions, peppers, and mushrooms in butter until softened.
3. Combine vegetables with remaining ingredients. Pour into baked pie crust.
4. Bake at 350°F for 40 minutes or until center is set. Let stand for at least 10 minutes before cutting.
5. Top each slice with a dollop of Daisy if desired.