Daisy Quiche

Daisy Quiche
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Calories 256 cals
Total Fat 18 g
Cholesterol 92 mg
Dietary Fiber 0 g
Sodium 243 mg
Protein 9 g
Total Carbohydrate 10 g

Prep Time: 30 Minutes

Time to Table: 1 Hour 30 Minutes

Serves: 12


  • 1 9-inch unbaked pie crust
  • 1/3 cup finely diced onion
  • 3 tablespoons finely diced red and green bell peppers
  • 1/2 cup diced mushrooms
  • 2 tablespoons butter
  • 3 large eggs
  • 1 cup Daisy Sour Cream
  • 5 slices crisp bacon, crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 cup shredded mild Cheddar cheese
  • 1 dash salt & pepper


Poke holes on the inside of the pie crust with a fork. Line the inside of the pie crust with foil and bake at 450 degrees for 8 minutes. Remove the foil and bake for an additional 5 minutes or until the crust is set and dry. Remove the crust and reduce the oven to 350 degrees. Sauté the onions, peppers, and mushrooms in the butter until softened. Combine the vegetables with the remaining ingredients and pour the mixture into the pie crust. Bake the quiche at 350 degrees for 40 minutes or until the center is set. Let stand for 10 minutes before cutting. Top each slice with a dollop of Daisy.


Average Rating:
4.47368421052632 out of 0 5
mamabass 07/10/2019

I've been making this quiche since the first year of my marriage over 50 years ago. Many recipes have left my kitchen but the only one that is welcomed back is the Daisy Quiche. Favorite of family and guests. The sour cream always makes the quiche melt in our mouths and of course must have seconds. My quiche is flavored many times with ham, bacon, chicken and a variety of vegies. We never tire of Daisy Quiche and never will. After 50 years it's still the best!

joules 10/05/2018

It's not in this recipe, but I always add 1 TB of cornstarch or flour to the eggs, especially if I'm making the quiche with a lot of vegetables or ham. The veggies or ham will release a lot of water while baking and keep the quiche from setting and make the crust soggy. Adding cornstarch or flour will solve the problem.

SusieQ 04/04/2018

I've been making this quiche for almost 50 years. I don't know if I got it from Daisy or my mother but I've been putting sour cream in my quiche all this time. I wouldn't make one without it and guests are always shocked when I tell them sour cream is what makes the dish! I also serve salsa, chopped tomatoes and lettuce on the side. Love, love, love this recipe!

Versatility 10/09/2017

I make this quiche as my base, but switch it up and make it with just spinach, artichokes and carmelized onions (omitting the bacon, mushrooms, peppers etc) sometimes I do instead roasted red pepper, corn, and jumbo lump crab meat (from the Chesapeake bay, not Venezuela!!) This is a GREAT base quiche recipe...u can do broccoli and ham or sausage and pepper.., I have made this quiche at least a dozen different ways and each time it's stellar!!

MizzHendrix 11/30/2016

I never liked Quiche until I discovered this recipe. I only decided to make it after realizing that I had all the ingredients needed. I received a coupon for the Daisy sour cream squeeze pouch for reviewing purposes and I am so glad I did. The sour cream added a creaminess that this recipe needed.

orley 07/11/2016

I've made this quiche many times and the sour cream addition is an incredibly good idea. I've come around to boosting the flavor by adding about half a finely chopped habanero pepper to the vegetable ingredients. Because this quiche is rich the heat of the pepper is a great balancing flavor. In Texas you might want to bump it up to a whole habanero, or maybe two!

Deathbycheese 03/24/2016

This recipe is pretty good. I liked how moist the quiche was, but unfortunately after making it, it was TOO MUCH CHEESE and severely lacking flavor. Next time I'm going to use about half the amount of cheese and pump up the flavor a little more. Good standard quiche though.

Tammy Sue 12/18/2015

This is my favorite recipe and I have made it several times for various parties, Christmas Eve or Christmas morning, for a nice lunch with champagne. You can substitute the sour cream for light and you can't taste the difference. I also double up on the veggies. Sometimes I add ham or bacon and sometimes I just make a veggie one and that's a big hit too. Also, don't be afraid to try different veggies. I like using diced zuichini and yellow squash, mushrooms, onions and red/yellow peppers. It's really colorful and really delicious.

singlecook 01/09/2015

I get complimented on this quiche every time I make it! It's so easy too! It tastes great as written, except I leave out the mushrooms because I don't like them, and double the other veggies. I often cut down the cheese to about two-thirds of what's called for, usually because I don't have that much cheese on hand. It always tastes great! Nice, rich, and moist with the special ingredient of sour cream which I think makes it better than other recipes out there. I could eat this every day!

Theresa 09/27/2014

Absolutely wonderful ! And easy to make, and a beautiful presentation for guests.

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