TOMATO PESTO QUICHE
This is a delicious tomato quiche. I've included a healthy pie crust that goes well with the quiche but for quick preparation you can use a store bought pie crust.
Provided by luvmykids
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Chill oil in freezer for 10 minutes or until very cold.
- In a large mixing bowl, combine the flours and salt. Whisk together until well combined. Set aside.
- Remove the oil from the freezer and drizzle into the flour mixture. Using a fork or dough blender, incorporate until crumbly. Sprinkle in the ice water, tossing the dough with a fork until it is just moist enough to hold together without appearing crumbly. Knead briefly with your hands until dough is smooth and then shape into a round.
- Roll the dough to a thickness of 1/8-1/4 in and approximately 3 inches larger than that of the pie pan. Place in the pie pan and then work it around until it evenly covers the whole pan.
- Layer half the tomato slices in the pie crust and sprinkle with half the feta cheese. Whisk together eggs and pesto until well mixed, and stir in mozzarella, basil/parsley, onion powder, garlic powder, salt and pepper. Pour half of the mixture over first tomato layer. Add a second layer of tomato slices and top with the rest of the egg mixture. Sprinkle the remaining feta cheese on top.
- Bake for 20-25 minutes, or until egg mixture firms and feta browns.
Nutrition Facts : Calories 534.3, Fat 32.4, SaturatedFat 9, Cholesterol 196.4, Sodium 704.7, Carbohydrate 43.8, Fiber 5.6, Sugar 6.7, Protein 19.3
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