Italian Pesto Quiche
Yield
8 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
premade |
|
| 3 | large |
eggs
|
|
| 1 | cup |
light cream (half&half)
|
|
| ⅔ | cup |
parsley leaves
fresh, firmly packed |
|
| 1 | large |
garlic cloves
quartered |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
walnuts
coarsely chopped |
|
| 1 | cup |
swiss cheese
coarsely grated |
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
premade |
|
| 3 | large |
eggs
|
|
| 237 | ml |
light cream (half&half)
|
|
| 158 | ml |
parsley leaves
fresh, firmly packed |
|
| 1 | large |
garlic cloves
quartered |
*
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
walnuts
coarsely chopped |
|
| 237 | ml |
swiss cheese
coarsely grated |
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
Directions
Heat oven to 425 degrees F.
Prepare crust.
Prepare Filling: In medium size bowl using wire whisk or fork, beat eggs and half and half to blend well; set aside.
In food processor or blender, process parsley, garlic, basil and oregano 30 to 60 seconds until garlic is finely chopped.
With motor running, add oil in thin steady stream; process 10 to 15 seconds.
Add walnuts; process only until nuts are more finely chopped.
Stir mixture into egg mixture.
Sprinkle cheese over bottom of prebaked crust.
Place tart pan on oven rack; pour pesto mixture over cheese.
Bake as directed for 30 to 45 minutes or until toothpick inserted in middle comes out clean .
