Serves: 5
Total Calories: 368
In unbaked pie shell, layer 1 cup mozzarella, pesto, sun-dried tomatoes and then remaining cheese. Blend together eggs and milk. Pour batter over top of tomato/cheese mixture. Bake at 400° for 10 minutes, or until crust is lightly browned. Reduce temperature to 300° and bake until quiche is set and knife comes out clean.
This Pesto Quiche recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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