Italian Pesto Quiche
1 pastry pre made
3 large eggs
1 cup half & half or light cream
2/3 cup fresh parsley leaves -- firmly packed
1 large clov garlic -- quartered
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 tablespoons olive oil
1/4 cup coarsely chopped walnuts
1 cup coarsely grated Swiss cheese
1/2 cup fresh grated Parmesan cheese
Heat oven to 425 degrees. Prepare crust as directed in recipe for Classic Quich e. Prepare Filling: In medium size bowl using wire whisk or fork, beat eggs and half and half to blend well; set aside. In food processor or blender, process parsley, garlic, basil and oregano 30 to 60 seconds until garlic is finely chop ped. With motor running, add oil in thin steady stream; process 10 to 15 second s. Add walnuts; process only until nuts are more finely chopped. Stir mixture i nto egg mixture. Sprinkle cheese over bottom of prebaked crust. Place tart pan on oven rack; pour pesto mixture over cheese. Bake as directed for Class Quiche . Makes 8 servings. Recipe from "One Million Recipes CD"
busted by Judy R.