Name: Pesto Quiche with Broccoli and Peas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Cuisine: French
Ingredients: 1 package defrosted; 1 cup cooked; 1 cup cooked; 2 3 tablespoons (homemade or store bought); 8 egg; 1 minced; Pepper

Ready in: 55 mins

Serves: 5 servings

Ingredients: 7

Puff pastry stands in for the usual quiche crust here, which means shatter instead of crumble. The filling is a pesto-laced egg custard with broccoli, peas and shallot — green on green, seasoned simply with salt and pepper. Five servings that work as well for breakfast as they do at room temperature later in the day.

Ingredients

1	package defrosted
1	cup cooked
1	cup cooked
2 - 3	tablespoons (homemade or store bought)
8	egg
1	minced
•
•	pepper

Instructions

1.	Preheat the oven to 400°F.
2.	In a pan, sauté the minced shallot for a few minutes. Add the cooked broccoli, peas, salt, and pepper. Cook for 2-3 minutes to enhance the flavors. Allow the mixture to cool.
3.	Prepare a floured pie dish and place the defrosted packet of puff pastry into it to prevent sticking.
4.	In a bowl, beat the eggs with a fork. Add in the pesto sauce, salt, pepper, and the cooled vegetable mixture. Pour the combined mixture onto the puff pastry in the pie dish.
5.	Bake the quiche for 30-40 minutes, or until the egg mixture is set in the center.
6.	Adjust the oven temperature to 350°F if necessary to prevent over-browning of the crust. It should be golden brown and crisp when ready.
7.	Et voilà, Bon appétit!