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Pesto & Tomato Quiche
with Romaine Salad & Honey Mustard Dressing
35 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Our light, flaky pie crust is the perfect vessel for this herbaceous, eggy quiche filling, which gets bright pops of flavor from bites of creamy, tangy goat cheese and juicy fresh tomatoes.
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NutritionPER SERVING
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Calories670 Cals (est.)
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instructions
1
Make the filling:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Halve the tomatoes. Crack the eggs into a large bowl; beat until smooth. Add the pesto and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk until thoroughly combined. Add the halved tomatoes; season with salt and pepper. Stir to combine.
2
Assemble & bake the quiche:
Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with small spoonfuls of the cheese. Bake the quiche 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
3
Prepare the remaining ingredients:
While the quiche bakes, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl. Roughly chop the almonds. To make the dressing, in a separate bowl, whisk together the honey (kneading the packet before opening), creamy mustard sauce, and vinegar. Slowly whisk in 1 1/2 tablespoons of olive oil until thoroughly combined; season with salt and pepper.
4
Make the salad & serve your dish:
Just before serving, to the bowl of prepared vegetables, add the dressing and almonds; season with salt and pepper. Toss to combine. Serve the baked quiche with the salad on the side. Enjoy!
5
Make ahead modifications:
Prepare as directed through Step 3. Let the baked quiche cool, uncovered, then cover with foil and refrigerate. Transfer the prepared vegetables and dressing to separate airtight containers; cover and refrigerate. Transfer the chopped almonds to a zip-top bag and set aside. Finish and serve as directed in Step 4. Enjoy!
1
Make the filling:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Halve the tomatoes. Crack the eggs into a large bowl; beat until smooth. Add the pesto and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk until thoroughly combined. Add the halved tomatoes; season with salt and pepper. Stir to combine.
2
Assemble & bake the quiche:
Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with small spoonfuls of the cheese. Bake the quiche 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
3
Prepare the remaining ingredients:
While the quiche bakes, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl. Roughly chop the almonds. To make the dressing, in a separate bowl, whisk together the honey (kneading the packet before opening), creamy mustard sauce, and vinegar. Slowly whisk in 1 1/2 tablespoons of olive oil until thoroughly combined; season with salt and pepper.
4
Make the salad & serve your dish:
Just before serving, to the bowl of prepared vegetables, add the dressing and almonds; season with salt and pepper. Toss to combine. Serve the baked quiche with the salad on the side. Enjoy!
5
Make ahead modifications:
Prepare as directed through Step 3. Let the baked quiche cool, uncovered, then cover with foil and refrigerate. Transfer the prepared vegetables and dressing to separate airtight containers; cover and refrigerate. Transfer the chopped almonds to a zip-top bag and set aside. Finish and serve as directed in Step 4. Enjoy!
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