Name: Italian Quiche with Pesto and Mozzarella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 roll of pâte feuilletée; 150g broccolini, cut into small florets; 60g mushrooms, sliced; 100g leeks, sliced; 150g cherry tomatoes, halved; 1 bell pepper, chopped; 5 eggs; 200g crème fraîche; 1 ball of mozzarella, sliced; 3 tablespoons green pesto; 1 tablespoon pine nuts

Description

A delicious and versatile Italian quiche filled with fresh vegetables, creamy mozzarella, and vibrant pesto, perfect for brunch or dinner.

Ingredients

1 roll of pâte feuilletée
150g broccolini, cut into small florets
60g mushrooms, sliced
100g leeks, sliced
150g cherry tomatoes, halved
1 bell pepper, chopped
5 eggs
200g crème fraîche
1 ball of mozzarella, sliced
3 tablespoons green pesto
1 tablespoon pine nuts

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Instructions

Preheat the oven to 200°C (about 400°F).
In a bowl, whisk together the eggs and crème fraîche, adding two tablespoons of pesto, along with salt and pepper to taste.
Cut all the vegetables into pieces and prepare them for mixing.
Line a tart pan with parchment paper and place the pâte feuilletée into it. Prick the bottom with a fork to prevent puffing.
Evenly distribute the vegetables over the crust.
Pour the egg and crème fraîche mixture over the vegetables.
Top with mozzarella slices, drizzle with remaining pesto, and sprinkle pine nuts over the top.
Bake in the oven for about 45 minutes or until golden brown.

Notes

For a lighter quiche, consider substituting some crème fraîche with Greek yogurt. You can also experiment with different vegetables according to seasonal availability.