How To make 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.
How To make Italian Pesto Quiche's Videos
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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MOZZARELLA TOMATO & BASIL PESTO CHICKEN RECIPE
Delicious baked Mozzarella, Tomato & Basil Pesto Chicken. A super quick and easy meal idea. 3 minutes prep and 30 minutes in the oven!
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Chicken Pesto Quiche
CHICKEN PESTO QUICHE
(requires a pie dish)
Ingredients:
- 1 puff pastry, defrosted
For filling:
- 1 small onion, finely chopped
- 200g chicken breasts, cut into small cubes
- 2 tbsp pesto sauce
- 3 tbsp grated mozzarella or gruyère cheese (optional)
- ¾ cup low fat cooking cream
- 2 whole eggs
- 1 egg white
- A pinch of black pepper, white pepper and nutmeg
- 1 cup of fresh spinach
Preparation:
For filling:
1. Heat a pan.
2. Add olive oil and onions, cook until onions are translucent.
3. Add chicken, black pepper and salt then mix them
4. When chicken is thoroughly cooked, add pesto, the spinach and mix well, set aside.
5. Aside, whisk cream, eggs, egg white, salt, white pepper and nutmeg until smooth.
6. Spread the puff pastry in the pie dish
7. Layer chicken and mozzarella cheese over the quiche (the puff pastry).
8. Bake at 200°C for around 20-30 min.
9. Let stand for 10-15 min before cutting and serving.
.
كيش بالدجاج والبيستو
(تحتاجين إلى صحن خاص للفطيرة)
المكوّنات:
- 1 عجينة مورّقة مذوّبة
للحشوة:
- 1 بصلة صغيرة مفرومة فرماً ناعماً
- 200 غرام صدر دجاج مقطّع إلى مكعّبات صغيرة
- ملعقتان كبيرتان صلصة البيستو
- 3ملاعق كبيرة جبنة موزاريلا أو غرويير مبشورة (اختياري)
- ¾ كوب كريمة الطبخ قليلة الدسم
- 2 بيض كامل
- 1 بياض البيض
- رشّة بهار أسود و بهار أبيض وجوزة الطيب
- كوب أوراق السبانخ
طريقة التحضير:
الحشوة:
1. حمّي المقلاة.
2. ضعي زيت الزيتون والبصل واتركيه على النار حتى يصبح شفافاً
3. أضيفي الدجاج و البهار الأسود والملح و اخفقيهن
4. عندما ينضج الدجاج أضيفي صلصة البيستو وامزجي المكوّنات ثمّ اضيفي اوراق السبانخ و حركيها ثم اتركيها جانباً
5. في وعاء جانبيّ، اخفقي الكريمة والبيض وبياض البيض والملح و البهار الأبيض وجوزة الطيب حتى يصبح المزيج ناعماً
6. لتحضير الكيش نضع عجينة الPuff Pastry (الورقة المذوّبة)
7. أضيفي مزيج الدجاج والجبنة فوق العجينة المورّقة
8. أدخلي الصينيّة إلى الفرن على درجة حرارة 200 درجة مئويّة ودعيها لحوالى 20 إلى 30دقيقة.
9. دعيها جانباً لحوالى 10 أو 15 دقيقة قبل تقطيعها وتقديمها
Caprese Quiche
This easy vegetarian quiche is bursting with fresh flavors! Easy to make and perfect for a lazy weekend brunch!
Italian Vegetable Tart | Gennaro Contaldo - AD
Gennaro makes the most of his time on the island of Salina by making a fantastic vegetable tart using beautiful local produce, but don’t worry you can find all the ingredients in any good supermarket! The rich and crumbly pastry is layered with grilled aubergines, onions and marinated peppers all brought together with a ricotta and egg mix and finished with local capers and dried oregano.
Links from the video:
Cappellacci with Sage & Butter Sauce |
Tomato & Ricotta Bruschetta |
Gennaro finds an incredible Italian Cheese Shop |
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Vegetarian Cherry Tomato and Pesto Quiche | ASMR Cooking
#vegetarianquiche #vegetariantart #asmrcooking
One of my favorite quiche recipes is vegetarian and it contains 3 of my most loved ingredients: cheese, cherry tomatoes, and Italian basil pesto.
This Vegetarian Cherry Tomato and Peste Quiche is a great alternative for a spring/summer lunch!
Ingredients:
Crust:
all-purpose flour 225g
butter (cold) 110g
a pinch of salt
water (cold) 85ml
Filling:
2 eggs
ricotta cheese 250g
cream cheese 300g
crème Fraiche 100ml
cherry tomatoes
basil pesto
Instructions:
1. Dice the cold butter into small pieces and crumble it with the flour, salt, and sugar manually or using a food processor.
2. Add cold water and combine. Don't over combine. Shape the dough into a ball and let it rest in the fridge for 1 hour.
3. Mix 2 eggs and a pinch of salt. Add ricotta cheese, cream cheese, and crème Fraiche and mix well.
4. Cut the cherry tomatoes in half.
4. Shape a disk of a maximum of 0.5 cm thickness and transfer it into a pie pan. Then create small holes using a fork.
5. Pour the cheese mix. Place the cherry tomatoes and add the Italian basil pesto.
6. Bake the quiche in the preheated oven for 1 hour at 180°C.
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