Italian pesto quiche

 
                            Italian Pesto Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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. 
 
 
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