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Italian Pesto Quiche


1 pastry circle from 15 oz. pkg. all ready pie crust
3 lg. eggs
1 c. half & half or light cream
2/3 c. fresh parsley leaves, firmly packed
1 lg. clove garlic, quartered
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
2 tbsp. olive oil
1/4 c. coarsely chopped walnuts
1 c. coarsely grated Swiss cheese
1/2 c. fresh grated Parmesan cheese


Heat oven to 425 degrees. Prepare crust as directed in recipe for Classic Quiche.

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 Class Quiche. Makes 8 servings.