This 3 Cheese and Pesto Quiche has a buttery crust and light custard filling that we jazz up with a trio of cheeses and the fresh flavor of basil pesto. This sophisticated yet simple quiche holds its own as a light breakfast or lunch, but it also tastes great when paired with a green salad or roasted potatoes.
Cuisine: American, French
Author: The Carefree Kitchen
19"Pie Crustpre-made refrigerated roll and bake
4ozShredded White Cheddar Cheesecan substitute mozzarella or gouda
2Tablespoons Pestostore-bought or homemade
Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
Preheat oven to 350 degrees.
In a medium-sized mixing bowl, whisk together the eggs, cheeses, milk, pesto, salt, and pepper. Whisk until well combined.
Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the pesto and egg mixture into the pie shell.
Bake the quiche in a preheated 350 degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
If your pie crust gets too brown but the quiche isn't finished cooking, tear off 2" strips of aluminum foil and lightly tuck them around the quiche to prevent them from browning even more.