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