Three Cheese Pesto Quiche Recipe

4.50 from 2 votes

This 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. It's a sophisticated yet simple quiche that holds its own as a light breakfast or lunch, but it also tastes great when paired with a green salad or roasted potatoes.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American, French

Servings: people

Calories: 219kcal

Author: The Carefree Kitchen

Ingredients

1 9" pie crust pre-made refrigerated roll and bake
8 large eggs
4 ounces white cheddar cheese shredded
2 ounces Parmesan cheese grated
2 ounces cheddar cheese shredded
1 cup milk
2 tablespoons pesto
1/2 teaspoon salt
1/4 teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
If you are using a refrigerated pie crust, remove it from the fridge and allow to come to room temperature.
Meanwhile, in a medium-sized mixing bowl, whisk together the eggs, white cheddar cheese, Parmesan cheese, cheddar cheese, milk, pesto, salt, and pepper.
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!

Notes

Storing leftovers: cool completely, wrap with foil, and store in the fridge for up to 3 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.

Reheating: reheat quiche in a 325-degree oven until warmed through.

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.

Nutrition