Tuscan Quiche

This Tuscan quiche starts with a crispy crust and a savory Tuscan filling made easier by using Rustic Tuscan BLENDABELLA.
A quiche is always a great choice for breakfast or brunch!

Tuscan Quiche cut into pieces in a pie plate with BLENDABELLA off to the side and a piece of quiche on the plate.

*Affiliate links may be included in this post. Please read my Discloser Policy.
I received BLENDABELLA complimentary but all opinions stated in this post are my own.

Who doesn’t love a quick & easy breakfast?  I know I do.  Quiche is one of my all-time favorite dishes to turn to when I’m wondering what to make.  Need a nice breakfast for the weekend?  Make a quiche! Need to make a weeks worth of breakfast for easy weekday mornings?  Make a quiche!

What makes a quiche such a great breakfast?

One word: versatility.

While I kept this quiche simple, the flavor combinations are endless especially when you are using BLENDABELLA Portabella Mushroom Blends.  Start with the basic recipe of crust, milk, and eggs then create away! Here are a few examples:

  • For this Tuscan Quiche, add some sweet Italian sausage to the mix.  
  • Use Zesty Mexican BLENDABELLA to make a southwest quiche with chorizo and Swiss cheese.
  • Coconut Thai BLENDABELLA would make a great seafood quiche with cooked shrimp and a smoky mozzarella. 

How to make the perfect Tuscan Quiche with BLENDABELLA:

Pre-heat oven to 375 degrees. In a greased 8-inch pie plate add a thawed, prepared pie crust.  In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.

Tuscan Quiche being made and BLENDABELLA being poured into a bowl of whisked eggs.

To the mixture add the cheese.  Pour into the pie crust.  Add the pie plate to a larger baking sheet in case it overflows (it shouldn’t but it doesn’t hurt to be prepared).  Bake for 40 minutes.

Cheese being poured into a bowl of whisked eggs and a pie plat with crust in it off to the side.

Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes.  Cut into eight pieces and here you are…..

Tuscan Quiche in the pie plate with BLENDABELLA off to the side.

 For more information on BLENDABELLA visit their site or follow on social media:

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From our home in the Bottom Left of the Mitten to yours ~ Enjoy!


Print Recipe
Tuscan Quiche
This Tuscan quiche starts with a crispy crust with a savory Tuscan filling made easier by using Rustic Tuscan BLENDABELLA. A tasty way to start to the day.
Tuscan Quiche | Bottom Left of the Mitten
Course Breakfast
Cuisine Eggs
Prep Time 5 minutes
Cook Time 40 minutes
Servings
pieces
Course Breakfast
Cuisine Eggs
Prep Time 5 minutes
Cook Time 40 minutes
Servings
pieces
Tuscan Quiche | Bottom Left of the Mitten
Instructions
  1. Pre-heat oven to 375 degrees.
  2. In a greased 8-inch pie plate add a thawed, prepared pie crust.
  3. In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.
  4. To the mixture add the cheese. Pour into the pie crust. Add the pie plate to a larger baking sheet.
  5. Bake for 40 minutes.
  6. Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes.
  7. Cut into eight pieces. Enjoy!

Ham & Spinach Breakfast Sandwich #SundaySupper

Eggs, spinach, and ham made into an omelet resting on crispy ciabatta bread. Spread pesto on the bread to makes this Ham & Spinach Breakfast Sandwich.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Are you a breakfast eater?  I am not really.  I prefer to get up and have my coffee then maybe eat an early lunch.  However, on the weekends it’s a different story.  Weekends are for big breakfasts with the family on Sunday.  Eggs, bacon, pancakes, french toast or omelets.  This Ham & Spinach Breakfast Sandwich is the perfect balance of eggs and ham, chewy ciabatta bread and one of my favorite condiments, pesto.

The pesto is really what made this sandwich great.  I’ve been growing basil out in my back yard for a few years now so it’s pretty much a staple in our house.  Don’t have fresh basil?  I find that the store version is good too so don’t get overwhelmed with an extra step if you don’t want to.  The other good thing is that this sandwich can be made all in one pan.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

This recipe is based off a sandwich I had when my husband and I took a little trip to Toledo & Cleveland last year.  While there we stayed at a beautiful hotel, the Hyatt Regency Cleveland at the Arcade.  It was a great hotel right across from all kinds of restaurants, shops, and a really cool brewery.  It was a great trip! We visited the Rock & Roll Hall of Fame and my favorite, The Christmas Story House!  I also got to eat a great breakfast sandwich in the hotel restaurant, this Ham & Spinach Breakfast Sandwich.  Now on to the food!

The lobby of our hotel.#stunning #clevelandarcade

A post shared by Bottom Left of the Mitten (@mittenmommy) on

How to make a Ham & Spinach Breakfast Sandwich:

Heat up 1 tsp of oil then add the onion.  Let soften for 2-3 minutes stirring so they don’t burn.

In a bowl combine the eggs and milk and whip to combine.  Now add spinach to the pan.  Cook for about a minute to let it soften.  Add the eggs on top.

Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under.  Cook for about 2 minutes then flip.  Now add ham to the other side of the pan.

Heat through for 2 minutes while the other side of the egg cooks.  Put ham on top of the eggs.  Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan.  Let brown for about 1 minute.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Now time to plate it.  Place 1 piece of bread browned side down.  Put stacked eggs and ham on top of it.

Add a generous amount of prepared or freshly made pesto to the other slice of bread and put on top.

And here you are….

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host.  Check out all of the other sandwich recipes for all the sandwich lovers in your house.

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day ‘Wiches

Any time ‘Wiches

Anywhere ‘Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten #breakfast #sandwich #spinachandeggs

Print Recipe
Ham & Spinach Breakfast Sandwich
Eggs, spinach, and ham made into an omelet resting on crispy ciabatta bread. Spread pesto on the bread to makes this Ham & Spinach Breakfast Sandwich.
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Eggs, Sandwich
Prep Time 5 minutes
Cook Time 8 minutes
Servings
sandwich
Ingredients
Course Breakfast
Cuisine Breakfast, Eggs, Sandwich
Prep Time 5 minutes
Cook Time 8 minutes
Servings
sandwich
Ingredients
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Instructions
  1. Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don't burn.
  2. In a bowl combine the eggs and milk and whip to combine.
  3. Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top.
  4. Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip.
  5. Add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs.
  6. Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
  7. Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. Enjoy!

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