Wednesday, March 9, 2011

Pesto Quiche--St Patrick's Day Recipe 1

Quiche has been a staple in our family since we lived in Paris 5 years ago. You could buy a Quiche Lorraine in the freezer section at our local market over there, but fresh is always superior. We had some extra pesto sauce left over from a recipe I'll share tomorrow and I thought it would be a nice change to my usual quiche. It can be served with our without the chicken. It can also be served warm for dinner (preferred) or chilled for a brunch or baby shower.

If you don't have a quiche dish or tart pan, simply use a deep pie dish.

Pesto Quiche

Yield: 4 people, 8 servings

1 pie crust, handmade or store bought (I prefer this easier method)
2 large eggs
2 large egg yolks (save the whites for an omelet, or mousse!)
1 cup milk
1 cup heavy cream
1/2 tsp salt
1/2 tsp white pepper
pinch of ground nutmeg
pinch of dried basil
4 oz cheese, shredded, any kind, preferably swiss
1/4-1/2 cup pesto sauce
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 of a chicken breast, chilled and shredded (about 1/2 cup)

1. Press crust into quiche dish. Be sure to allow a bit of the dough to overhang the edges a bit, because it will shrink down when baked. Bake at 375 degrees for about 8 minutes, or until just browned.
2. Meanwhile, in a 1 qt glass measuring cup, or a small mixing bowl, combine all ingredients with a fork or whisk, except the chicken, cheese, spinach and pesto. I usually measure out the milk and cream first then add the remaining ingredients. Fewer dishes that way.
3. Once pie crust is done, remove it from oven and add the remaining ingredients.
4. Start with the cheese, spread it over the bottom of the crust. Then top it with the chicken, spreading evenly. There will be gaps or spaces, that's okay. Then add the spinach. Spread the leaves out a bit as you go. Then cover with pesto.
5. Next, pull oven rack out just a bit, and replace quiche dish onto the rack.
6. Gently pour egg mixture into dish, over the other ingredients.
7. Slowly replace oven rack.
8. Bake for 45-60 minutes. Check for doneness after 45 minutes. It is done with the center is no longer jiggly and the top is browning. Or if you a insert a knife near the edge and it comes out clean.
9. Notice the spinach and pesto float to the top. Now you have a "green" meal!


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