Who would think of putting Pesto and Brie together, it really doesn't sound like a good paring does it? But I had an idea that it could be interesting (I think I've watched too many "Chopped" episodes) anyway I tried it, and behold it worked, everyone absolutely loved it.
My friend Angie came to stay last night, so I made my brie and pesto quiche for dinner, Danni also had some friends drop in for dinner, and my quiche was a huge success they all loved it.
So here is the recipe, for this not very special looking, but great tasting dish. Don't be put off by its appearance, the flavors are fabulous...
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| Home made Pesto, and sliced Brie |
Pate brisee (shortcrust Pastry)
8 oz Brie
2 oz Mozzarella sliced 1/4" thick
4 large eggs
1/2 cup Pesto (home made is best but ready made will do)
6 asparagus spears
1medium zucchini,
1 small white onion, peeled and sliced
1 tbsp extra virgin olive oil
small bunch of fresh basil
sea salt & freshly ground black pepper
Preheat the oven to 375 degrees
Roll out the pastry to line a 1 1/2" deep flan tin.
Saute the onions in the olive oil over a medium heat, when soft and translucent add the chopped asparagus and zucchini and continue to cook for further 2 - 3 minutes.
Transfer all ingredients from the pan into the pastry lined flan tin, cover with the brie and mozzarella.
Beat the eggs in a small bowl and add the pesto, salt and pepper, mix well to combine, and pour over the ingredients in the flan tin. Arrange the basil leaves on top.
Bake for 35 - 40 minutes
Serve either hot or cold, with a green salad.
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| Not the prettiest looking quiche, but appearances can be deceptive, if you really can't stand to look at it, turn out the lights and eat in the dark, the taste more than makes up for the appearance. |
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