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Bacon Pesto Quiche

Bacon Pesto Quiche
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 to 10 servings
What you’ll need:
6 Eggs
2 tbsp Olive oil
1 16 oz Package bacon
1/2 cup Shredded mozzarella
3 Campari tomatoes, diced
5.3 oz Greek yogurt
1/2 cup Spinach, chopped
1 pie crust
1/4 cup Shredded parmesan
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1 Zucchini, diced
1/3 cup Parsley, chopped
1 Garlic clove, minced
2 tbsp basil, chiffonade
Preheat the oven to 425°F and drizzle olive oil onto
the pie pan. Cook bacon until crispy, then place on
a plate with paper towels to get rid of the grease.
Chop the bacon into small pieces. Set aside.
Unravel the pie crust into the pie dish.
Whisk together eggs, 5 oz TRF Pesto Aioli, Greek
yogurt, garlic, salt, and pepper. Stir in zucchini,
tomatoes, parsley, and spinach. Sprinkle parmesan
cheese and mozzarella cheese on top. Bake the
quiche for 25 minutes or until golden brown on top.
Garnish with basil and TRF Pesto Aioli.
Products Used In This Recipe: