Pesto & Tomato Quiche with Honey Mustard-Dressed Salad

Pesto & Tomato Quiche

with Honey Mustard-Dressed Salad

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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Our light, flaky pie crust is the perfect vessel for this herbaceous quiche filling, which gets pops of flavor from creamy goat cheese and juicy fresh tomatoes. A side salad featuring crunchy radishes and carrots, dressed with a sweet and tangy honey-mustard, provides bright contrast to the rich quiche.

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fresh
ingredients
Pesto & Tomato Quiche with Honey Mustard-Dressed Salad
Title
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • ½ lb Grape Tomatoes
  • 3 oz Radishes
  • ¾ lb Carrots
  • ⅓ cup Basil Pesto
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Creamy Mustard Sauce
  • 1 Tbsp Honey
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 head Green Or Red Leaf Lettuce
tried-and-true
kitchen tools
step-by-step
instructions
Make the filling:
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. 

Assemble & bake the quiche:
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 the cheese (crumbling before adding). 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. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl. To make the dressing, in a separate bowl, whisk together the creamy mustard sauce, vinegar, and honey (kneading the packet before opening). Slowly whisk in 1 1/2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. 

Make the salad & serve your dish:
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! 

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Make the filling:
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 the cheese (crumbling before adding). 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. 

Assemble & bake the quiche:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl. To make the dressing, in a separate bowl, whisk together the creamy mustard sauce, vinegar, and honey (kneading the packet before opening). 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! 

Make the salad & serve your dish: