Breakfast & Brunch
Transforming a classic quiche into a Campbell’s Souper Easy version means keeping all the creamy, crispy goodness without the fuss. This one-pan breakfast delivers restaurant-quality results in under 30 minutes—perfect for busy mornings when you still want a satisfying meal.
The secret lies in a simple crust (store-bought or homemade) and a filling that comes together faster than you’d expect, thanks to Campbell’s condensed soup as the flavor base.
What sets this recipe apart is the balance of convenience and authenticity. You’ll start with a flaky, golden crust—whether you use a pre-made pie shell or whip up a quick homemade version—and layer it with a rich egg mixture.
The Campbell’s soup adds depth instantly, while cheese and your choice of fillings (like ham or veggies) create a hearty, creamy center that’s impossible to resist. Every bite delivers that perfect mix of crispy crust and silky eggs, with just the right amount of savory flavor.
This quiche is designed to impress without the stress—ideal for weekdays, weekend brunches, or even a light dinner. The one-pan method means easy cleanup, and the recipe scales effortlessly for feeding a crowd.
Serve it with a simple salad or crusty bread to round out the meal. Here’s how to make it happen with minimal effort and maximum flavor.
Whether you’re a seasoned cook or just starting out, this Campbell’s-inspired quiche proves that easy doesn’t mean sacrificing quality. The technique is straightforward, the ingredients are simple, and the results are undeniably satisfying. Let’s get started on a breakfast that’s as delicious as it is convenient.
Ingredients for campbell's souper easy quiche
Pantry staples meet Campbell's magic for a quiche that's crispy, creamy, and ready in 30 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 1 tbsp for dusting |
| Ice Water 💧 | ½ cup | For pie crust |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Campbell's Cream of Mushroom Condensed Soup 🍄 | 1 can | Unopened, 10.5 oz |
| Shredded Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated preferred |
| Red Bell Pepper 🍅 | ½ cup | Diced, any color |
| Yellow Onion 🧅 | ½ cup | Finely chopped |
| Fresh Spinach 🌿 | 2 cups | Chopped, loosely packed |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
The Campbell's condensed soup is the real MVP here—it cuts prep time dramatically while adding that rich, savory depth. Grab the cream of mushroom variety (the one that's not tomato-based) from any grocery store—it's the secret to that restaurant-quality flavor. For the crust, store-bought pie shells work perfectly if you're short on time, but the homemade version (butter, flour, ice water) gives that extra flaky texture. I always use Diamond Crystal kosher salt because it dissolves better and tastes cleaner. The cheese? Freshly grated sharp cheddar melts smoother than pre-shredded—trust me on this.
No Campbell's soup? Homemade mushroom cream sauce works (sauté mushrooms, add cream and flour), but it takes longer. Swapping veggies? Zucchini or broccoli both work—just chop them small so they cook through. Fresh spinach is ideal, but frozen works too (no need to thaw). The garlic powder is non-negotiable for that subtle depth, but if you're feeling fancy, add 1/2 tsp minced fresh garlic to the filling. For the crust, if you can't find ice water, cold water works—just be prepared for a slightly tougher crust.
This quiche reheats beautifully—just 10 minutes at 350°F until the crust is crispy again. Keeps 4 days in the fridge, but honestly tastes better the next day when everything has time to meld. For meal prep, I portion into individual slices and store them in airtight containers. Freezes for 2 months if you want to make ahead. The crust gets a little soggy if you freeze the whole pie, so I recommend baking it fresh after thawing.
Why You'll Love This Recipe
- Foolproof Crust: The butter-and-flour crust is so simple—I just mix it with ice water until it clumps, press it in, and bake. No rolling pin, no fuss, and it still turns out golden and sturdy. (Yes, even if I forget to chill it first.)
- Creamy Egg Magic: That heavy cream and egg combo? Rich, velvety, and just eggy enough to feel like a treat. The crust’s buttery crunch against the silky filling is my kind of perfect—no weird textures, just pure satisfaction.
- Weeknight Hero: I make this when I’m too tired to think. Ten minutes of chopping veggies (if I’m feeling fancy) or skipping them entirely, pour in the mix, and it’s done. Breakfast for dinner? Done. Brunch for guests? Also done.
- Leftovers Win: This quiche actually tastes better the next day—crispier crust, flavors melded together. I slice it up for lunch or pack it for work, and it’s still the star. Plus, the ingredients stretch far without breaking the bank.
Step-by-step instructions for Campbell's souper easy quiche recipe
Here's how to create a restaurant-quality quiche with minimal effort and maximum flavor.
Prepare the Crispy Pie Crust
In a food processor, combine the 0.5 cup unsalted butter (cold, cubed) and 1.5 cups all-purpose flour (plus 1 tablespoon for dusting). Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for achieving that perfect flaky crust.
Gradually add the 0.5 cup ice water, 0.5 teaspoon salt, and 0.5 teaspoon garlic powder, pulsing just until the dough comes together. Avoid overmixing—you want to maintain those cold butter pockets that create the flaky layers. Once combined, turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
Pre-Bake the Crust for Structure
Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang on the edges. Gently transfer the dough to the pie dish and trim the excess. Prick the bottom all over with a fork to prevent puffing during baking.
Line the crust with a sheet of parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes until the edges begin to golden. Remove the weights and bake for another 5 minutes until the crust is set and lightly golden. This pre-baking step ensures your crust stays crispy rather than soggy when the filling bakes.
Sauté the Vegetable Filling
While the crust bakes, heat 1 tablespoon olive oil (not listed but essential for sautéing) in a skillet over medium heat. Add the 0.5 cup finely chopped yellow onion and 0.5 cup diced red bell pepper, cooking for 4-5 minutes until softened. Stir in the 2 cups chopped fresh spinach and cook until just wilted, about 2 minutes. Season with 0.25 teaspoon ground black pepper. Remove from heat and set aside.
This step develops the vegetable flavors and removes excess moisture that could make your quiche filling watery. The spinach should be bright green and only slightly wilted—overcooking will turn it bitter.
Assemble the Creamy Filling
In a large bowl, whisk together the 4 room temperature large eggs, 1 cup heavy cream, 1 can Campbell's cream of mushroom condensed soup, 1.5 cups shredded sharp cheddar cheese, and the sautéed vegetable mixture. Stir until completely combined and the cheese is evenly distributed. Season with an additional 0.25 teaspoon salt if needed.
This mixture should be thick but pourable. If it appears too thick, whisk in 1-2 tablespoons of milk to achieve the perfect consistency. The cheese should be fully melted and incorporated—no lumps should remain.
Bake to Golden Perfection
Pour the filling into the pre-baked crust, spreading it evenly. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown. You'll know it's done when a knife inserted near the center comes out clean and the edges are slightly puffed.
Let the quiche rest for 10 minutes before slicing. This resting period allows the filling to set completely and makes for easier, cleaner slices. Serve warm with a simple side salad or crusty bread for a complete breakfast experience.
Pro Tips For Making Campbell'S Souper Easy Quiche
- Chill the Dough First: The Campbell’s recipe calls for a quick crust, but skipping the 30-minute fridge rest makes it tough to roll out evenly. After mixing flour, butter, and ice water, press the dough into a disc, wrap it in plastic, and let it sit—yes, even if you’re eager. I used to skip this and ended up with a lumpy, uneven crust every time.
- Use Cold Heavy Cream: The recipe might not say it, but cold heavy cream whips up fluffier and holds its shape better in the oven. Take the cream out of the fridge just before mixing it with eggs—no need to thaw it first. Warm cream folds into a dense, watery filling that never sets right.
- Prevent Overbrowning Edges: The Campbell’s crust burns faster than you’d think, especially if your oven runs hot. Once the edges start golden, tent the quiche with foil and let the center cook through. I learned this after pulling out a quiche with crispy edges and a sad, undercooked middle—adjust the time, not just the heat.
- Skip the Pre-Bake Crust: The recipe suggests baking the crust first, but I’ve made this quiche a dozen times without it and never missed it. Just blind-bake for 5 minutes with pie weights or dried beans, then fill and bake as directed. The crust stays crispy, and you save 10 minutes of fussing. (Your future self will thank you.)
Essential equipment for this recipe
Pie Dish Essentials
The 9-inch pie dish is your best friend for this quiche—it’s the perfect size for a single serving or four generous slices. I recommend a ceramic or glass dish (like Pyrex) because they distribute heat evenly and prevent soggy crusts.
If you don’t have one, a 9-inch cast-iron skillet works too—just grease it well to avoid sticking. Avoid dark metal pans, as they can make the crust over-brown too quickly. 🧑🍳
Must-Have Mixing Tools
A food processor is ideal for the crust—it ensures even distribution of butter and flour for that signature flaky texture. If you don’t have one, a pastry cutter or even two forks will work in a pinch.
For the filling, a whisk (like a OXO Good Grips) prevents lumps in the egg mixture, and a spatula helps scrape every last bit into the crust. A fine-mesh strainer is handy if you’re using pre-shredded cheese to remove any anti-caking agents that can make the quiche grainy.
Baking Gear
Your oven’s accuracy is critical—use an oven thermometer (like Thermoworks) to confirm it’s hitting 375°F. A pie crust shield or parchment-lined baking sheet underneath your pie dish prevents the bottom from getting too dark.
For pre-baking the crust, pie weights or dried beans (in a parchment-lined tray) keep it from puffing up. If you’re short on time, a store-bought pie crust (like Pillsbury or Whole Foods brand) saves prep time while still delivering great results.
Sautéing Equipment
A 10-inch nonstick skillet (like Calphalon) is perfect for sautéing the onions and peppers—it heats evenly and makes cleanup a breeze. If you don’t have nonstick, a well-seasoned cast-iron skillet works too, but you’ll need to oil it generously.
A wooden spoon or silicon spatula helps scrape up any stuck-on bits without scratching the pan. For extra flavor, a garlic press lets you add fresh garlic directly to the filling without overpowering the dish.
Resting and Serving
After baking, let the quiche rest on a wire cooling rack (not the counter) to avoid a soggy bottom. A sharp chef’s knife (like Wüsthof) makes clean slices, and a serving spatula helps transfer pieces without crumbling the crust.
For garnishing, a microplane for fresh herbs or a small bowl for sprinkling cheese adds that restaurant-quality touch. If you’re serving a crowd, a cutting board with a built-in tray keeps slices organized and mess-free.
Budget-Friendly Swaps
No food processor? Use a fork and your hands to cut butter into flour until it resembles coarse crumbs. Skip pie weights? Uncooked rice in a parchment-lined tray works just as well. No oven thermometer?
Test your oven’s accuracy with a baking soda test (place a spoonful on a baking sheet at 350°F—if it bubbles within 10 minutes, your oven runs hot).
For cheese, block cheddar grated at home melts smoother than pre-shredded, but if you’re in a hurry, Babybel or Laughing Cow slices add a nice texture contrast. 💰
Nutrition facts
Frequently asked questions
Can I make this quiche without Campbell’s soup?
For a homemade version, mix 1 cup heavy cream with 2 tablespoons cornstarch and 1/2 cup finely chopped mushrooms (sautéed in butter). Simmer until thickened, then cool before using in place of the soup. The flavor will be slightly different but just as rich.
How do I prevent a soggy crust?
Always pre-bake the crust for 15-20 minutes with weights before adding filling. This creates a barrier that keeps the crust crispy. For extra insurance, brush the bottom with a thin layer of egg wash before adding the filling.
What’s the best way to reheat leftovers?
Slice the quiche and reheat individual portions in a 350°F oven for 10-12 minutes until the crust is crispy again. Microwaving works too (cover with a damp paper towel for 20-30 seconds**), but the crust may lose its crunch.
Can I make this quiche ahead of time?
Yes! Assemble it completely (even the crust) and refrigerate for up to 24 hours before baking. For make-ahead meal prep, bake it fully, cool completely, then store in airtight containers for 4 days in the fridge or 2 months in the freezer.
What’s the secret to a creamy filling?
Use room temperature eggs and heavy cream for the smoothest texture. Whisk vigorously to remove any lumps, and avoid overmixing the cheese. For extra richness, stir in 1 tablespoon sour cream with the eggs. The Campbell’s soup adds natural creaminess too!