Happy Monday! My class was canceled this morning, which gave me the unexpected gift of time to cook and write. I’m excited to share my first quiche — and only the second time I’ve eaten one in my life. It turned out to be simple to make and absolutely delicious. It may not be the most elegant quiche you’ve ever seen, but flavor wins every time.
The inspiration for this quiche began at the farmer’s market, where I found beautiful multi-colored eggs for just $3 a dozen. They were too pretty to pass up, and they practically begged to be featured in a recipe. With fresh spinach and white mushrooms already in mind, the quiche idea came together quickly. The rest of the ingredients came from H-E-B, and some were included in my April Primo Picks box — a program I genuinely enjoy.
One standout ingredient I used is Sacla Tomato Pesto. If you’re wondering how tomato fits with traditional pesto, I felt the same way until I tasted it. This version blends sundried tomatoes with basil and Parmesan for a rich, savory flavor that enhances everything it touches. It’s made in Italy and adds depth to this quiche in a way that regular pesto doesn’t. I used it inside the filling and also drizzled a little on top before baking.
Chicken Pesto Quiche
Yields: 4-6 servings
Chicken Pesto Quiche
Ingredients
- 1 Hill Country Fare deep-dish 9 inch frozen pie crust
- 4 chicken tenders
- 6 eggs
- 1 generous cup sliced white mushrooms
- 2-3 cups chopped fresh spinach
- ¼ cup milk
- 1 cup H-E-B Italian Blend shredded cheese
- ½ cup freshly grated Parmesan cheese
- 3-4 tablespoon Sacla Tomato Pesto
- 3 tablespoon extra virgin olive oil
- 2 garlic cloves finely chopped
- salt and pepper
Instructions
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Preheat the oven to 375°F (190°C).
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In a large pan, heat 1 1/2 tablespoons of olive oil over medium-high heat. Season the chicken tenders with salt and pepper and cook 7–10 minutes, turning occasionally, until golden brown and cooked through.
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Remove the chicken and add the remaining oil and the chopped garlic to the pan. Sauté the mushrooms for a couple of minutes, then add the chopped spinach. Cook until the spinach wilts and the mushrooms are browned. Transfer the vegetables to a bowl to cool slightly.
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Cut the cooked chicken into bite-sized pieces and add to the bowl with the vegetables. Stir in the shredded cheese, grated Parmesan, and the tomato pesto. Add the eggs one at a time, mixing between each, then stir in the milk. Season with salt and pepper to taste. Pour the mixture into the frozen pie crust and, if desired, top with a little extra pesto and cheese.
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Place the pie on a baking sheet and bake for 40–50 minutes, until the crust is golden and the filling is set.
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Bake the first 20 minutes uncovered, then tent with foil for the remaining time to prevent over-browning. Allow the quiche to cool before slicing and serving.
Disclosure: I received materials from H-E-B for this recipe. All opinions are my own. Recipe created by Valentina Celant at TheBakingFairy.net.