This savory dish will be an exciting change from your usual vegetable quiche; it’s flavored with basil pesto.
1¼ cup flour
½ teaspoon salt
1 stick butter, cut into ½” cubes
½ cup sour cream
1 box fresh mushrooms, sliced
2 tablespoons olive oil
¼ cup pesto (see recipe below)
3/4 cup milk
3 ounces parmesan cheese
Salt & pepper
Whisk flour and salt in a large bowl. With a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs. Add sour cream; stir until dough comes together. Shape dough into disk. On a lightly floured surface, roll out to a 14” round. Transfer to a 9” deep pie plate. Trim overhang and crimp edges. Chill crust at least 30 minutes.
Preheat oven to 400 degrees. Line pie shell with parchment paper and fill with pieweights or beans. Bake for 12 minutes. Remove from oven, take out pie weights and lower heat to 325 degrees.
Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté mushrooms until wilted and liquid has evaporated. Place mushrooms into partially baked pie shell.
Combine, eggs, milk, pesto and cheese in a large bowl. Season with salt and pepper. Carefully pour mixture over mushrooms and bake until set, about 30-35 minutes. Let cool a bit before slicing.
Use this any time you have a recipe calling for pesto.
2 trays Eden frozen checked basil, thawed
3 cloves garlic
3 tablespoons olive oil
Place all ingredients in a bowl and blend using an immersion blender. Use ¼ cup in the quiche recipe.