Vegetable & Pesto Quiche Recipe

Name: Vegetable & Pesto Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet puff pastry; 2 tablespoons green pesto sauce; 1 leek; 1 onion; 1 red pepper; 1 green pepper; 10 mushrooms; 10 cherry tomatoes; 3 eggs; 1/2 cup milk; salt; pepper; parsley

Servings: persons

1 sheet puff pastry
2 tablespoons green pesto sauce
1 leek
1 onion
1 red pepper
1 green pepper
10 mushrooms
10 cherry tomatoes
3 eggs
1/2 cup milk
salt
pepper
parsley

1
Line a quiche dish with puff pastry and spread the pesto on the base of the pastry.
2
Chop all the vegetables, apart from the tomatoes, and saute in olive oil for 10 minutes.
3
Pour the veg mix into the quiche dish on the puff pastry.
4
In a separate bowl, whisk the eggs with the milk and season with salt and pepper and parsely.
5
Pour this mixture on top of the veg mix and place the halved cherry tomatoes on top.
6
Bake in a pre-heated oven at 180 degrees for approx 25 mins or until a knife inserted into the egg comes out clean.
7
Delicious served at room temperature with a side salad.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 sheet puff pastry, 2 tablespoons green pesto sauce, 1 leek, 1 onion, and more.

Yes, Vegetable & Pesto Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable & Pesto Quiche

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