Pesto Mushroom Quiche

Category,

This savory dish will be an exciting change from your usual vegetable quiche; it's flavored with basil pesto.

Yields12 Servings
For the Crust:
 1 ¼ cups Flour
 ½ tsp Salt
 1 stick Butter, cut into 1/2" cubes
 ½ cup Sour Cream
For the Filling:
 1 Box Fresh Mushrooms, sliced
 2 tbsp Olive Oil
 ¼ cup Pesto (see recipe below)
 3 Eggs
 ¾ cup Milk
 3 oz Parmesan Cheese
 Salt and Pepper
Easy Pesto Recipe:
 2 Trays Eden Frozen Checked Basil, thawed
 3 Cloves Garlic
 3 tbsp Olive Oil
1

Whisk flour and salt in a large bowl. With a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs.

2

Add sour cream; stir until dough comes together. Shape dough into disk.

3

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.

4

Preheat oven to 400 degrees.

5

Line pie shell with parchment paper and fill with pieweights or beans.

6

Bake for 12 Minutes. Remove from oven, take out pie weights and lower heat to 325 degrees F.

For the Filling:
7

Heat olive oil in a large skillet over medium heat. Add mushrooms and saute mushrooms until wilted and liquid has evaporated. Place mushrooms into partially baked pie shell.

8

Combine, eggs, milk, pesto and cheese in a large bowl. Season with salt and pepper.

9

Carefully pour mixture over mushrooms and bake until set, about 30 to 35 Minutes.
Let cool a bit before slicing.

Easy Pesto Recipe:
10

Place all ingredients in a bowl and blend using an immersion blender. Use 1/4 cup in the quiche recipe.

Use this any time you have a recipe calling for pesto.

Category,

Ingredients

For the Crust:
 1 ¼ cups Flour
 ½ tsp Salt
 1 stick Butter, cut into 1/2" cubes
 ½ cup Sour Cream
For the Filling:
 1 Box Fresh Mushrooms, sliced
 2 tbsp Olive Oil
 ¼ cup Pesto (see recipe below)
 3 Eggs
 ¾ cup Milk
 3 oz Parmesan Cheese
 Salt and Pepper
Easy Pesto Recipe:
 2 Trays Eden Frozen Checked Basil, thawed
 3 Cloves Garlic
 3 tbsp Olive Oil

Directions

1

Whisk flour and salt in a large bowl. With a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs.

2

Add sour cream; stir until dough comes together. Shape dough into disk.

3

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.

4

Preheat oven to 400 degrees.

5

Line pie shell with parchment paper and fill with pieweights or beans.

6

Bake for 12 Minutes. Remove from oven, take out pie weights and lower heat to 325 degrees F.

For the Filling:
7

Heat olive oil in a large skillet over medium heat. Add mushrooms and saute mushrooms until wilted and liquid has evaporated. Place mushrooms into partially baked pie shell.

8

Combine, eggs, milk, pesto and cheese in a large bowl. Season with salt and pepper.

9

Carefully pour mixture over mushrooms and bake until set, about 30 to 35 Minutes.
Let cool a bit before slicing.

Easy Pesto Recipe:
10

Place all ingredients in a bowl and blend using an immersion blender. Use 1/4 cup in the quiche recipe.

Use this any time you have a recipe calling for pesto.

Pesto Mushroom Quiche

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.