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Tuscan Quiche | Bottom Left of the Mitten

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.
Course Breakfast
Cuisine Breakfast
Keyword breakfast
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 pieces


  • 1 8-inch pie shell
  • 6 eggs, large
  • 1 cup whole milk
  • 1/2 cup BLENDABELLA Rustic Tuscan Portabella Mushroom Blend
  • 4 ounces mozzarella cheese, shredded
  • 4 ounces tripe cheddar cheese, shredded


  • 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.
  • To the mixture add the cheese. Pour into the pie crust. Add the pie plate to a larger baking sheet.
  • Bake for 40 minutes.
  • 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. Enjoy!