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Terkettes Quiche

Terkettes Quiche Here is the latest entry in our ongoing Terkettes Challenge. This quiche can be baked in a frozen, store-bought pie shell or in your favorite homemade one. It makes a complete meal when served with a green salad or fruit salad.

Serves 6.


  • 1 Tbsp margarine or butter
  • 1 medium onion, chopped
  • 1/2 tsp celery seed
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1-10 oz can condensed cream of celery soup
  • 1/2 c half ‘n half
  • 1 c shredded sharp cheddar cheese
  • 4 eggs, beaten
  • 3 c frozen cauliflower/broccoli florets, defrosted
  • 10 oz Terkettes, drained and cut in quarters or Seitan
  • 1 uncooked 9.5 inch pie shell


  1. In a large skillet, melt the margarine and add the onion.
  2. Saute until tender.
  3. Stir in the celery seed, rosemary, salt, and pepper; heat for about 30 seconds.
  4. Add the celery soup and half ‘n half. Blend well and heat until simmering.
  5. Stir in the cheddar cheese. Blend well and remove from flame.
  6. Preheat the oven to 350 degrees F.
  7. When skillet mixture is nearly cool, stir in the eggs, cauliflower/broccoli florets and the Terkettes.
  8. Blend well and pour into the pie shell.
  9. Bake in the lower third of the oven for 50-60 minutes, or until set up and browning on top.
  10. Cool at least 10 minutes before slicing and serving.

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