Tomato and pesto quiche


Tomato and pesto quiche

Tomato and pesto quiche


Servings: 4 servings

Preparation time: 35 minutes

Ingredients

  • 1 Selection pie crust
  • 15 mL (1 tablespoon) Selection Dijon mustard
  • 5 eggs
  • 125 mL (1/2 cup) milk
  • 15 mL (1 tablespoon) Irresistibles basil pesto
  • Pepper to taste
  • 125 mL (1/2 cup) cherry tomatoes, quartered
  • 250 mL (1 cup) cheese of your choice, shredded

Preparation

  1. Thaw the pie crust following the instructions on the package.
  2. Preheat the oven to 190 oC (375 oF).
  3. Spread the mustard on the bottom of the pie crust and blind bake for 4 minutes.
  4. In another bowl, whisk the eggs with the milk, pesto, and pepper.
  5. Once out of the oven, add the tomatoes and cheese on top of the crust.
  6. Pour the egg mixture on top and bake in the oven for 25 minutes or until fully cooked.
  7. Serve with a salad.