by Sonia M.
Member since:
July 22, 2006

Pesto Quiche

June 19, 2007 01:53 AM UTC (Updated: June 19, 2007 01:56 AM UTC)
views: 0 | comments: 46

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  A foodie friend in New York City shared a recipe for a pesto quiche recently.  When mixing the filling, I found that I prefered the taste of the pesto a bit stronger than the orignal recipe.  I also made it creamier by changing the milk for cream and adding more ricotta than the amount called for.

I took it to a dinner party and everyone loved it.  Since we didn't get to eat much of it at the party, I made another one for dinner tonight.  

 

The pesto was made with basil from our garden.

Delicious!

 

PESTO QUICHE

 For the Pesto:

4 cloves fresh garlic
2 cup coarsely chopped fresh basil
1/4 teaspoons salt - or to taste
1/4 teaspoons pepper - or to taste
4 Tablespoons pine nuts
1/2 cup olive oil
1 cup freshly grated Parmiggiano cheese

 

Peel and crush garlic. 
Pour into blender along with basil, salt, pepper, and nuts.
Blend at high speed.
Alternately blend in olive oil, and parmesan cheese.  Can be made a day or two ahead.
Set aside or refrigerate until needed.

 

For the quiche:

1 deep dish 9" pie shell or use your favorite recipe

2 teaspoons, heaped, prepared rough Country Mustard
4 cloves fresh garlic, chopped small
1 medium onion - chopped small
3 Tablespoons butter - melted in saute pan
3 large eggs - beaten
1 cup cream or half & half
3/4 cup ricotta cheese
1/2 cup prepared pesto (see recipe above)
Grated fresh Parmiggiano cheese


Prepare or purchase pie shell.

Place the mustard in the bottom of the shell and 'paint' the bottom and sides of the shell using a pastry brush.   This trick with the mustard is one I do with all savory pies or quiches.

Partially bake shell in moderate oven, 350°F for 5 minutes.

Peel and finely chop garlic and onion.
Saute in butter until translucent.
Lightly beat eggs in a medium bowl.
Mix in the cream and the ricotta.  Add the garlic and onion mix and the prepared pesto. Mix until well blended.

Pour mixture into crust and sprinkle enough grated Parmiggiano to cover the top evenly.

Bake in top 1/3 section of oven at 350°F for about 40 minutes, until puffed and lightly browned.
Let it settel for a few minutes.  Cut and Serve!

 

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(c) Sonia R. Martinez

Check out my food & garden blog at
www.soniatasteshawaii.com
and keep up with some of my other writing at
http://foodiesleuth.gather.com

 

Comments: 46

cooleo s. Jun 19, 2007, 2:06am UTC
Thanks for the recipe. This is one I am sure to try.
Kathryn Flynn Jun 19, 2007, 2:08am UTC
I love Pesto and I love Quiche; I have bookmarked this. Unfortunately, I am the only one at home who loves Quiche. My guys swear they are real men who do not Eat Quiche and my daughter is lactose negative. But i can eat it by myself over a period of a few days.
Cyndi _. Jun 19, 2007, 2:19am UTC
This sounds great!
Dorine H. Jun 19, 2007, 2:59am UTC
Drool!!! I have got to try this!!!
Sonia M. Jun 19, 2007, 3:11am UTC
Ladies, it is delicious!. Thank you!

Kathryn, the men at the dinner party where I took this on Saturday night were the ones who ate the whole thing!!!

Tell your men its a pie and don't mention the word quiche...;-)

By the way, next time I make this, I think I will make it as a one bite appetizer and use my mini cheesecake mold pans, with the removable bottoms.... I have two 12 hole pans and can make 24 mini quiches at one time.
elizabeth evans Jun 19, 2007, 6:41am UTC
Oh this looks so good...but alas, I am not a cook!
Arielle K. Jun 19, 2007, 10:05am UTC
That looks absolutely phenominal!
John F Walter Jun 19, 2007, 10:06am UTC
I love a strong pesto flavor myself, Sonia. This sounds absolutely delicious and filling, though I have to admit I was surprised how the aroma and taste of the mustard could integrate with the pesto base. The last time I made a quiche was a year ago, so I may be due to try your recipe. Thank you!
Madame Donna C. Jun 19, 2007, 11:48am UTC
I've been waiting for you to post this one! I still have a bunch of leftover pesto from my grilled chicken. This is a great way to use some of it.
David Cannon Jun 19, 2007, 12:22pm UTC
I will have too try this one Sonia! Sounds delicious
Sonia M. Jun 19, 2007, 12:34pm UTC
Elizabob.....this is just too easy!

Kathleen, be sure to just "paint" the mustard on the shell...do not mix it with the pesto.

Arielle, it is!

Hola, John! So good to see a comment from you....it's been a while since we've 'talked'.
Even increasing the amount of pesto (I doubled the original amount) is not too strong....you might want to play with the recipe a bit as I did... The mustard is baked into the shell and gives the pastry a very interesting taste without interfering with the pesto. I hope you do try it.

Donna, my first cutting of the basil was enough to make three quiches....even doubling the amount of pesto in each....I could not believe how much I ended up with!!! Let me know how you like it.

David, thank you....! I hope you like it as much as we do. Love your icon!
Risa G. Jun 19, 2007, 2:12pm UTC
Sonia, this sounds soooo good. I have some pesto sauce in the refrigerator and I need to use it up before we leave on vacation. What a great suggestion. I printed it out and I will make it before we leave. Maybe for Sunday breakfast?

This just looks so yummy.

Thanks for passing it on. I think that pesto sauce makes everything better. There is a restaurant in Hillsborough that makes the best Pesto Ravioli I've ever tasted. I have been a big fan of pesto sauce for years.

Yummmmy.
Sonia M. Jun 19, 2007, 2:34pm UTC
Glad you liked it, Risa and I know you will love this recipe....!

Enjoy your vacation and the drive to and from Florida!
Tonia, who hugs trees G. Jun 19, 2007, 2:39pm UTC
Sonia - this is just perfect. I have only just started making quiches and so am looking for ideas - love the tip about the mustard. I may also try my hand at pesto as I love it but haven't made it yet.
Sonia M. Jun 19, 2007, 2:47pm UTC
Tonia, pesto is one of the simplest things to make...just dump everything in the blender or processor....give it a few whirls and that's it!

I like making quiches and make them often...sometimes they are a good way to clean out the refrigerator when I have a lot of leftover veggies.

Once you master a basic recipe:
3-4 eggs
milk, cream, or half and half
cheese
seasonings
veggies and/or bacon or any other meat

That's it. Just think of it as a savory custard pie.
Linda K. Jun 19, 2007, 6:16pm UTC
Sonia--too yummy. I can't wait to try it. The mustard on the crust is very clever. Was the 1/2 cup the original amount or the doubled amount?
Sonia M. Jun 19, 2007, 6:31pm UTC
Linda, the 1/2 cup is the doubled amount. The original recipe called for 1/4 cup and after tsting the mix I thought it was a bit too subtle...! ;-)

The mustard on the crust gives it yet another dimension...not too much, though.
Ann W. Jun 19, 2007, 6:45pm UTC
YUM!!! It looks pretty too! Sonia, if you do the mini-appetizer will you use roll-it-out pie dough for the crust?
Dalal A. Jun 19, 2007, 6:47pm UTC
I never had quiche with ricotta before. It sounds like a beautiful merge between french and italian cuisines. Sounds yummy.
Sonia M. Jun 19, 2007, 7:13pm UTC
thank you, Ann,....yes, I would use the roll out pie dough at the bottom of the mini-quiche....

Dalal, the best of two cuisines combined....actually, pesto, ricotta and Parmiggiano (Italian ingredients) in a French dish!
Dalal A. Jun 19, 2007, 7:28pm UTC
You are absolutely right :)! so lets call it a new name . How about torta squisita?
Sonia M. Jun 19, 2007, 7:45pm UTC
Sounds good to me!!!
Dalal A. Jun 19, 2007, 7:51pm UTC
I downloaded the recipe, and will be for our picnic lunch next Saturday with some friends. What do you recommend as a side salad? Tomatoe salad maybe? or just fruit salad?
Sonia M. Jun 19, 2007, 9:42pm UTC
Sliced tomatoes and mozarella with balsamic vinaigrette.............YUM!
pouch m. Jun 19, 2007, 10:00pm UTC
YUM!!!!!! Or "yummo!" as Rachel Ray would say.
Sonia M. Jun 19, 2007, 10:07pm UTC
Oh, please.......! No, No, No!!!! Do not compare me to RR .....
I prefer plain old Yum or even Yummy or Oh, Yum!!!
;-)))
Dalal A. Jun 19, 2007, 10:11pm UTC
Lol! I am Rachophobic too. I guess foodies are too huh!
Machiavelli Dayupay Jun 19, 2007, 10:22pm UTC
Wow... wow... it looks lovely and perfect...
Sonia M. Jun 19, 2007, 11:19pm UTC
Dalal, her perpetual perkines is like nails on a blackboard.... ;-)

Thank you, Machiavelli!

Maywood, that sounds interesting.........will you7 share?
kitchenMage (blog.kitchenMage.com) Jun 20, 2007, 4:18am UTC
This looks marvelous! Those substitutions (cream, extra pesto...) are perfect.

It's featured in the Herban Kitchen, btw.
Lou Anne L. Jun 20, 2007, 9:10am UTC
I just love quiche...and I love using my pesto...so this ought to suit me just fine!
Sonia M. Jun 20, 2007, 1:09pm UTC
Thank you, Beth! I've made it twice this past weekend and it has been a hit both times... Thanks for the feature heads-up!

Lou, I know you will love it!
elizabeth evans Jun 20, 2007, 9:22pm UTC
Back again and actually am going to print some of these out and put them in a little white binder I got from Staples and write Sonia's Recipes!
Raul M. Jun 20, 2007, 9:27pm UTC
Everything you cook, look greate and taste better.

RaulM
Sonia M. Jun 20, 2007, 9:33pm UTC
Elizabeth, you mean I am to have my own sonia's cookbook in your kitchen???
I am flattered!

Thanks, Raul....you're a true friend! ;-))
Μόףףý ● ķ ~ Jun 21, 2007, 11:43am UTC
Some how I missed this the day it was posted. This looks and sounds heavenly Sonia!
Linda R. Jun 21, 2007, 12:42pm UTC
looks delicious and i thin i have enough basil in the garden to make it.....
thanks for sharing
Linda inTennessee
Sonia M. Jun 21, 2007, 12:46pm UTC
Moggy and Linda, ir is delicious.... I hope you get to make it!
Christine G. Jun 24, 2007, 9:16pm UTC
Thanks. This sounds really good. I like trying different quiches.
Sonia M. Jun 25, 2007, 1:52am UTC
Thanks for dropping by and commenting, Christine!
Dalal A. Jun 25, 2007, 1:57am UTC
Sonia_today was our picnic and the recipe was a sucess. I made the tomato salad with balsamic dressing to acompany it. It was a hit and no one ate their chicken sandwitches. All the pie was gone. Also while baking it my kitchen smelled soooo wonderful. I will never make one again. 2 or more ;)
David C. Jul 15, 2007, 9:15am UTC
I'm always looking for more things to do with pesto, thanks!
Sonia M. Jul 16, 2007, 2:38pm UTC
Dalal, so sorry I missed your comment about making the it......!!! Glad you and your family enjoyed it

David, you're welcome. It is delicious and I think about time I made it again!!!
ChrisJerri S. Feb 18, 2008, 4:47pm UTC
Thanks so much! As you can tell, I'm a big cheese fan. Also, love pesto and hope our herb garden does well this year.
Sonia M. Feb 18, 2008, 5:01pm UTC
This is delicious as a side or even the entree! Hope you like it!

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