Tuscany Quiche

Tuscany Quiche
Prep time
Cook time
Total time
This recipe was given to me years ago by my friend Mary Kastigar, and she Ellbeeized it!
Recipe type: easy
Cuisine: Brunch
Serves: 24 cups
  • 1 pie shell or to make it crust less use cupcake pans and spray them with Pam
  • 6 eggs
  • 1 cup mayo
  • 1 cup heavy cream
  • 4 T corn starch or 5 T flour
  • 2 T. Tuscan Ellbee's
  • add:
  • 1 cup meat (bacon, ham, pepperoni) or vegetables (broccoli, leeks, spinach, kale)
  • 4 cups cheese (Swiss or cheddar)
  • ¼ cup each onions, mushrooms or leeks optional, but delish
  1. Pre-heat oven to 375*
  2. Saute leeks and mushrooms, let cool to room temp.
  3. Crack eggs into tall blender, add mayo, cream, corn starch or flour and Ellbee's Tuscan, Blend well.
  4. Pour into bowl. Or blend in bowl with mix master.
  5. Add cooled mixture to eggs and meat, stir well together.
  6. Spray cups and spoon mixture in. or pour into 2- 9" pie shells
  7. Bake for 45 minutes let it come to room temp and serve.
  8. These freeze well also for a quick bite, and mixture can be made ahead of time and kept in frig until ready to bake.