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!

Stuffed Biscuits

One day Spring is going to get here and when it does I always like to have quick meals on hand that can be paired with quick side dishes too.  With soccer and wanting to be outside finally after a long Winter, I want to spend less time in the kitchen and more time enjoying the weather.  These stuffed biscuits are filled with ham and cheese and go from oven to table in less than 15 minutes.

Stuffed Biscuits | Bottom Left of the Mitten

My cute Liz Lemon spoon from NobbinsBobbinsNBling is exactly how I’m feeling about Winter right now.  When I say ‘Winter’ you would think that maybe I’m just over snow but No. NO. How about rain, flooding, heavy winds and then yes again, snow.  This is the first year thought that I can honestly remember that school was closed because of flooding. Many schools in the area were closed and sadly some places had severe damage. It’s been close to 3 weeks and there are some areas that are still bad.  We are now in March though so…wait that am I saying because that means nothing in Michigan.  Just prepare the same and we will get to the nice weather eventually.  So enough about the cruddy weather on to this stuffed biscuits recipe!

Stuffed Biscuits | Bottom Left of the Mitten

Preheat the oven to 375 degrees and open the can of biscuits.  Did you know that some people are actually scared to open tubed biscuits?  My best friend happens to be one of them!  So if you make sure to have someone else do this for you.  The next step is why you need to make sure to use the ‘layered’ biscuits so that they can easily be split in the middle.

In your palm take the 1st half of the biscuit and press it down a little more so it’s a little larger.  Place a pinch of ham in the middle.  Then some cheese.  Now take the 2nd half of the biscuit and put it on top.  The bottom half should be a little larger so now fold the edges up and over the top to make little ‘pockets’. Pinch the sides to close it up completely.  When they bake some may not be 100% closed but that okay they should still all be intact.

Stuffed Biscuits | Bottom Left of the Mitten

Place the biscuits onto a cookie baking sheet and continue with the rest of them.  Slide into the oven and cook for 14 minutes.  Make a quick side dish to go with it.  Stuffed biscuits also go great as a dipper for hearty soups during the winter.  And here you are….

Stuffed Biscuits | Bottom Left of the Mitten

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

*Affiliate links are included in this post. Please read my Discloser Policy.

Stuffed Biscuits | Bottom Left of the Mitten #biscuit #quickmeal
Print Recipe
Stuffed Biscuits
Need an easy lunch or dinner that everyone will love? Save time with these stuffed biscuits with ham and melted cheese. Oven to the table in less than 15 minutes.
Stuffed Biscuits | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Prep Time 5 minutes
Cook Time 14 minutes
Servings
biscuits
Ingredients
Course Main Dish
Cuisine Sandwich
Prep Time 5 minutes
Cook Time 14 minutes
Servings
biscuits
Ingredients
Stuffed Biscuits | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and open the can of biscuits.
  2. Split each biscuit down the middle.
  3. In your palm take the 1st half of the biscuit and press it down a little more so it's a little larger.
  4. Place a pinch of ham in the middle. Then some cheese. Now take the 2nd half of the biscuit and put it on top. The bottom half should be a little larger so now fold the edges up and over the top to make little 'pockets'. Pinch the sides to close it up completely.
  5. Place the biscuits onto a cookie baking sheet and continue with the rest of them. Slide into the oven and cook for 14 minutes. Make a quick side dish to go with it. Enjoy!

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