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Pesto Cream-Cheese Mini Quiches Recipe

2017/07/21

A quick breakfast, mouth watering snack or party appetizer, quiches fit the bill perfectly for almost every occasion. They are rich pie crusts that are filled with a variety of ingredients like vegetables, meat, etc. and topped with a generous amount of cheese.

Pesto cream-cheese mini quiches are effortless, quick to make savories that are incredibly hard to resist. If you prepare the pesto and tart shell well ahead of time, then these mini quiches can be whipped up in a jiffy.




Pesto Cream-Cheese Mini Quiches
Preparation Time: 40 Minutes

Chilling Time: 30  Minutes

Cooking Time: 30 Minutes

No. Of Serving: 6
Ingredients

6 tart shells

1 tbsp basil pesto

2 large eggs

½ cup+ 1 tsp cream cheese

1 cup milk

Pepper and salt


For Tart Shells

1½ refined flour

1 tsp salt

2 tbsp sugar

12 tbsp butter


For The Basil Pesto

1 cup fresh basil leaves

¼ cup grated Parmesan cheese

¼ cup olive oil

2 garlic cloves

3 tbsp pine nuts

Salt and pepper


Method
For Tart Shells

In a large bowl, combine refined flour, salt, sugar, water and butter together. Add more water and mix well until you get smooth dough.  Divide the dough into two equal balls and flatten them.  Place the flattened disks in a  medium-sized bowl and cover them using a plastic wrap. Chill the dough for at least half an hour but you can leave it in the refrigerator for up to two days.

Once the dough is thoroughly chilled, grease the tart shells. On a well-floured surface, place the dough. Dust the top with flour and roll out the dough until about 1/8 inch thick. Use a biscuit cutter and knife to cut out the dough into circles.



If you do not have a biscuit cutter, then use drinking glass or jar lid to cut the dough.  Remember to cut the circles two inches larger than the diameter of your tart shells. Place the dough circles carefully into the greased tart shells. Using your thumb, gently press down the dough into the tart shells.


For The Basil Pesto

Place the fresh basil leaves and pine nuts in a food processor or blender and grind them.  Add garlic and grind the mixture. Scrape down the sides of the blender using a spatula and blend again. Add olive oil, grated cheese and blend until you get a smooth paste. Add salt and pepper according to your taste.  This recipe yields half a cup of basil pesto. Store it in an air-tight container and place in the refrigerator.



For The Filling

Preheat the oven to 175 degrees C. In a large bowl, beat the eggs until light and fluffy. Add milk, cream cheese and basil pesto into it. Blend continuously until you get a smooth batter. Season the mixture with salt and pepper. Pour the batter, a spoonful at a time, into the prepared tart shells.

Place the tart shells into the preheated oven and bake for 30 minutes. When they become puffy and turn golden around the edges, the pesto cream cheese quiches are ready. Remove from the oven and cool on a wire rack. Remove the mini quiches using a spoon or knife.  Arrange them on a serving platter and serve while still warm.

Photo Credit : Balinguprose.com.au/breakfast






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