Sunday, January 24, 2010

Pesto Parmesan Quiche

This started as a concoction that I wasn't sure would work out, but it did...oh yes, it did! I've made other quiches before and they always turn out OK...but this...THIS was the creamiest, cheesiest perfect quiche. Make this as soon as culinarily possible!

Pesto Parmesan Quiche

1 9" deep dish pie crust (mine was frozen)
6 eggs, beaten (6 was almost too much...I might try 4 or 5 next time, FYI)
1 1/2 cups heavy cream
2 T prepared basil pesto
Salt & pepper
1 T olive oil
1 small onion or 1/2 a large onion, chopped
2 cloves garlic, grated or finely minced
2-3 sun-dried tomatoes, packed in oil
1 t italian seasoning
1/2 C mozzarella cheese
1/2 C parmesan cheese
1/2 C shredded chicken (optional, but this was our dinner so I wanted a little more substance)

1. Crack eggs into a bowl and beat slightly. Transfer to blender. Add heavy cream, pesto, salt & pepper. Blend until smooth. It should be a delicious seafoam green.

2. In a small saute pan over medium heat, add olive oil. When the oil is heated, add onions, grated garlic, sun-dried tomatoes, italian seasoning, salt & pepper. Saute until onions are translucent.

3. In a 9" pie crust (do not thaw it), add the onion mixture, chicken, and cheeses.

4. Pour the egg mixture over everything and stir around to evenly distribute the yummy contents.

5. Bake for about 30-35 minutes in a 375 degree oven until it is set and no longer jiggles like your thighs will after you eat this quiche.

6. Let sit for about 5 minutes before you cut into it's gooey goodness. Serve warm.

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