Vegetarian Provolone and Pesto Quiche
Crust
9 in. pie crust(homemade is best)
-Bake 425o for 7 minutes
Filling
3 tbsp. pesto
¼ cup grated parmesan cheese
-Mix above together and spread on crust
1 cup shredded provolone cheese
½ chopped red bell pepper
-Sprinkle above over crust
5 eggs
1 ½ cup milk
¼ tsp. salt
¼ tsp. pepper
Pinch of dry mustard
-Whisk above ingredients together
-Pour over cheese layer
-Bake 425o for 7 minutes
-Reduce oven to 325o for 15 minutes
-Cover edges of crust with foil
-Continue to bake 25-28 minutes or until set
-Let stand before cutting and serving
***Note*** You can add additional vegetables of your choice, my family prefers asparagus and mushrooms added.