Pesto Quiche
I keep making things, and then not posting the recipes. This makes two quiches.
2 9-inch frozen pie crusts
8 cloves garlic (crushed, pressed, or minced is fine)
2 large onions (chopped)
1/2 cup pesto (storebought is fine)
6 eggs
1 cup butter (the good kind)
1 cup half & half or heavy cream
1 cup milk
1 cup Ricotta cheese
3 cups grated Romano cheese
Preheat oven to 350. Pre-bake the pie crusts @ 350 for 5 minutes.
Melt the butter in the pan, then sautee the onions and garlic until translucent. Allow to cool (I do this by popping the whole pan in the freezer for a few minutes).
Combine Ricotta, milk/cream, eggs, Romano, pesto. Add cooled butter/onions/garlic. Mix well.
Pour into pie dishes. If you have extra, pour into ramekins sans crust. It’s still pretty good.
Bake for, I dunno, 40 minutes? Poke a fork in it after 40 minutes and if it’s done, pull it out.
This next bit is very important. ALLOW IT TO COOL BEFORE SERVING. This lets the quiche set, so you don’t end up with a gooey (but delicious) mess on your plate.
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