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Super Easy Quiche Recipe

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Super Easy Quiche Recipe

As part of my regular meal planning, I take advantage of turning leftovers into a second (or third) whole new meal during the week.  Lately my kids have been LOVING this Quiche and even ask for it as part of the regular rotation.

I LOVE it because it meets all my go to criteria! This uses leftovers, the kids can help make it, it uses everyday pantry/fridge staples, and it is CRAZY easy!

You can use any leftover protein and veggie combo for this meal.  We have done broccoli and ham, spinach and chicken, mushrooms, peppers, onion, and sausage, and even taco meat with salsa! This is easily a breakfast, brunch, or dinner dish!

Leave out the meat and make it all veggie based or flip it and do meat and no veggie to meet your tastes!  This is great with a nice green salad and vinaigrette on the side!

What you need:

  • 4 eggs
  • 1 can Cream of Mushroom condensed soup
  • 1/2 c. sour cream or plain greek yogurt
  • 1 c. shredded cheese – whatever your family likes!
  • 2 c. cooked chicken, sausage, pork, or beef
  • 1 c. cooked and drained veggies
  • 1 (9 inch) unbaked pie crust (I use the refrigerator crusts that come in a 2 pack, but a frozen shell is fine, also; or make your own if you have that skill – I DO NOT!!)

Okay – get ready for this super tough instruction 😉

  1. Preheat oven to 350° F.
  2. Lightly beat the 4 eggs in bowl.  Stir in all remaining ingredients and pour into the pie shell
  3. Bake for 50-60 minutes until set and slightly browned. Remove and let rest for 10 minutes prior to cutting.

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Streusel Coffee Cake

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Streusel Coffee Cake

Whenever we do a family brunch, you will find this coffee cake on the menu.  For as long as I can remember, this was my mom’s signature ‘dish to pass’.  It always looks beautiful, cuts and serves perfect and pleases the masses.  Little did I know it was made with a cake mix and comes together in minutes!  Now I find myself making it often and loving how simple it is!

Starting with a cake mix and adding just a few extra ingredients, you end up with a mildly sweet, tender cake with a tasty fruit swirl and perfect streusel crumb topping.  Serve this up with your next breakfast and everyone will be impressed with this easy coffee cake.

📍 Pin HERE for later

What you need:

  • 1 yellow cake mix
  • 1 c. flour
  • 1 packet active dry yeast (1/4 oz.)
  • 2/3 c. warm water
  • 2 eggs – slightly beaten
  • 2 Tbsp. sugar
  • 1 Tbsp. vanilla extract
  • 1 – 21 oz pie filling (any variety i.e. cherry, blueberry, apple)
  • 5 T. butter melted

Make it:

  • Preheat oven to 350° F
  • Grease a 9 x 13 Pan. (I prefer a glass pan)
  • Add 1 1/2 c. of cake mix (reserve rest for topping), flour, sugar, and yeast to a bowl.  Lightly mix.
  • Add water, vanilla and eggs.  Using an hand mixer, stir until a thick dough forms.
  • Spread into prepared baking pan.  Dough is thick, but can be spread evenly in pan.  An offset spatula works best!
  • Top evenly with pie filling.  I used a cherry/blueberry mixed can.

Prepare topping:

  • Mix reserved, remaining cake mix and melted butter.
  • Using your fingers, put small dollops of the topping all over the cake.  Do not cover completely – you want little spots peeking through with fruit filling.

Bake it:

  • Bake for 35-40 minutes at 350° F.  Turn the pan half way through.  The edges of the cake will be just brown and pull away from the sides of the pan.  A glass pan makes it easier to watch the color of the cake because the topping won’t darken much in the oven.
  • The cake will rise in spots creating bubbles and valleys.  Don’t worry – this gives it a very nice appearance when cut and served!
  • Remove from oven and allow to cool completely.
  • Optional: Drizzle with a powdered sugar glaze if desired.

 

Ice coffee make a refreshing accompaniment to this!

Make Your Own Cold Brew Coffee

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