Pesto Quiche

Filed in Gather Food Essential by on June 19, 2007 0 Comments



  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.




 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!























(c) Sonia R. Martinez

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