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Basil Pesto, Sun-dried Tomato Quiche

Basil Pesto, Sun-dried Tomato Quiche

1 review
READY IN 1 h
PREP TIME 15-20 min
COOK TIME 45 min
SERVINGS 6-8

My first quiche and I was actually surprised at how delicious this was. It is officially now one of my more regular dishes in the house. Also, you can switch up the type of pesto you use and create a complete different quiche using the same easy recipe. I made and tested out a crust, but honestly it is not amazing and very crumbly, (hence why I took the picture with the quiche still in the pan) so I am still working and searching for a great one and then I will load it onto the blog. Please give this savoury treat a try. Enjoy!

Ingredients

  • 1 pie crust or dough of choice
  • 4 large eggs
  • 2 egg whites
  • 3/4 c milk
  • 1/4 c greek yoghurt
  • 1/4 c basil pesto (or other pesto of choice)
  • 1/2 tsp - 1 tsp salt depending on how salty the pesto is
  • 1 tsp ground pepper
  • 2 c chopped up asparagus (one could exchange this for baby spinach)
  • 1/2 c grated parmesan
  • 1/3 c dry packed sun-dried tomatoes, diced

Directions

  • 1If using raw dough, preheat the oven to 220'C / 425'F. Roll the dough wider than your quiche pan (about 5 cm / 2 inches wider than the edges.) Nicely place and press it into the pan and trim off the excess dough off the edges.
  • 2Prick the crust with a fork throughout and line it with parchment paper or foil. Fill it with beans, lentils or any kind of large grain to help the crust keep its form while baking. Bake for 15 min and remove the beans and parchment paper, then baking the crust uncovered for another 10 min. Remove from the oven and reduce oven to 190'C / 375'F.
  • 3Meanwhile, rehydrate the tomatoes in a little bowl with boiling water for 5-10 min.
  • 4In a large mixing bowl, beat the eggs, egg whites, milk, yoghurt, pesto, salt and pepper together until combined. Now stir in the asparagus, parmesan and rehydrated tomatoes.
  • 5Pour the filling into the prebaked crust carefully, making sure it does not overflow.
  • 6Bake 40-50 min or until the middle of the quiche puffs up. Wrap the quiche's edges in foil if they brown too quickly. Let cool for a few minutes and enjoy.

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Reviews

Ema Pirciu
05 June
Hi.
If you're looking for an easy way to make your own dough, you can try my recipe. I hope you'll enjoy it :)
http://whatsfordinner.niammy.com/recipe/zucchini-quiche-1018
Yenke S
28 June
Thank you Ema :)