Quiche omelette pesto parmesan. Stirring pesto into the quiche filling adds instant vibrancy in both color and taste, so I chose the remaining quiche ingredients with the purpose of highlighting the pesto: sundried tomatoes, spinach, and Parmesan cheese. Cheese will slowly start to melt. A quiche is a savory custard baked in a pastry crust, or as in a potato crust.
Add the spinach mixture to the egg mixture and continue to whisk it together.
Pour the egg mixture into the tortilla shell.
A tasty, Spinach and Parmesan Quiche is loaded with fresh spinach, onions, eggs, Parmesan cheese, shredded mozzarella, and a half and half, then baked into a frozen pie crust until golden brown.
You can cook Quiche omelette pesto parmesan using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Quiche omelette pesto parmesan
- Prepare 40 g of parmesan.
- You need 80 g of farine.
- It's 125 ml of lait.
- Prepare of sel.
- Prepare of poivre.
- You need 1/2 of sachet de levure chimique.
- Prepare 4 of cas de pesto vert.
- You need 2 of oeufs.
Omelette au thon Pesto d'orties Pesto de roquette Poulet au pesto Pesto de pistache Poulet doré au safran, citron et miel façon funambuline Pesto de brocoli Pesto à la menthe Pesto a la Ricotta Risotto de pâtes, courgettes et thon façon funambuline Quiche endive saumon fumé façon funambuline The perfect, basic, never-fail pesto recipe loaded with basil, garlic and parmesan. Try toasting the pine nuts for some extra flavor. Finely mince the basil, pine nuts and garlic. Add half of the Parmesan and mince to form a paste.
Quiche omelette pesto parmesan step by step
- Préchauffer le four à 180°..
- Mélanger la farine, la levure, le lait, les œufs, la moitié du parmesan et et le pesto..
- Verser la pâte dans un moule anti adhésif..
- Recouvrir du reste du parmesan..
- Enfourner pour 30 minutes..
Heat the olive oil in a large saucepan over a medium-high heat. Add the shredded cabbage, stock and tomatoes and bring to the boil. Heat a tablespoon of olive oil in a small, nonstick pan over medium, low heat. Add the spinach to the pan and cook until it begins to wilt. Transfer the spinach to a paper-towel-lined plate to absorb any excess liquids from the spinach.
