One of my all-time favorite brunch dishes to make on the weekend is a savory quiche. The golden flaky pie crust serves as a tasty vehicle for the fluffy eggs and cheesy ingredients. Quiche is one of my go-to recipes to make when I have friends over for brunch since it’s sharable and such a crowd pleaser. While I listed one of my favorite ways to make quiche below, you can also substitute with other vegetables you have at home. I recommend serving this pesto quiche with a light spring salad and a fresh squeezed mimosa. Bon appétit!
Chicken Sausage & Vegetable Pesto Quiche
1 1/4 cup flour
1⁄2 teaspoon salt
1⁄4 cup olive oil
1⁄4 cup ice water
6 oz cooked chicken sausage, chopped (I use the Garlic Herb Chicken Sausage from Trader Joe’s)
1 broccoli crown, cut into very small florets
1/2 yellow onion, chopped
1 cup half & half or milk
1/2 cup grated cheddar cheese
1/2 cup grated gruyere cheese
2 tbsp pesto
2 tbsp olive oil
Preheat oven to 375°F.
For the pie crust, mix flour and 1/2 tsp salt with fork in a large mixing bowl. In a separate bowl, whisk oil and water until thickened. Add liquid to the flour and stir until the dough thickens. Gently knead the dough for 2 minutes on a floured surface. Roll dough out with a rolling pin and press into a 9-inch pie dish. Chill in the freezer.
For the filling, heat the oil in a non stick pan on medium heat. Sauté onions until almost translucent. Add in broccoli and chicken sausage. Mix and cook ingredients until the sausage is lightly browned. Add salt and pepper to taste. Take pan off the heat, cover, and set aside to cool.
In a mixing bowl, whisk eggs and half & half until well whipped and airy. Add pesto, salt, and pepper, and whisk until homogeneous.
Take pie dish, spoon filling into pie dish and spread evenly, carefully pour eggs on top of filling and fluff ingredients with a fork. Sprinkle cheese on top of filling.
Bake in oven for 40-45 min until the egg sets. Cut into 8 slices and serve.
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