PESTO QUICHE

INGREDIENTS:

• 1 pie crust (store-bought or homemade)
• 7 large eggs
• 4 ounces shredded white cheddar cheese
• 2 ounces grated parmesan cheese
• 2 ounces crumbled goat cheese
• 1 cup milk
• 3 tablespoons MNMLST Pesto
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup arugula
• ½ tablespoon olive oil
• ½ tablespoon white wine vinegar
• 5 cherry tomatoes cut in half

INSTRUCTIONS:

1. If using store-bought pie crust, set the crust out for at least 30 minutes before cooking. Once room temperature, roll the crust out into a pie plate or tart pan.
2. Preheat oven to 350°F.
3. In a large bowl, whisk together the eggs, white cheddar, parmesan, goat cheese, milk, pesto, salt and pepper.
4. Pour the egg mixture into the crust, and bake for 50-60 minutes or until the eggs are set in the middle.  If the eggs are set, they should jiggle just a little bit when you gently shake the quiche.
5. Allow the quiche to cool for 5 minutes.
6. In a separate bowl, dress the arugula with the oil and vinegar. Toss with the halved tomatoes, and top the quiche with the salad. Slice, serve, and enjoy!