Tomato Pesto Quiche Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

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.

Steps:

• Line a quiche dish with puff pastry and spread the pesto on the base of the pastry.
• Chop all the vegetables, apart from the tomatoes, and saute in olive oil for 10 minutes.
• Pour the veg mix into the quiche dish on the puff pastry.
• In a separate bowl, whisk the eggs with the milk and season with salt and pepper and parsely.
• Pour this mixture on top of the veg mix and place the halved cherry tomatoes on top.
• Bake in a pre-heated oven at 180 degrees for approx 25 mins or until a knife inserted into the egg comes out clean.
• Delicious served at room temperature with a side salad.

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• When you remove the tart case from the oven, take out the tomatoes, too.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.