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Pesto Asiago & Tomato Quiche

A great addition to any brunch, this savory quiche can also be served as an appetizer.

Prep Time

15 minutes

Cook Time

30 minutes




1 Refrigerated pie crust, softened as directed
1 Shallot, chopped
1 clove Garlic, minced
1 tsp Butter
3 Eggs
½ cup Half and half
1 Tbsp Flour
1/3 cup Tulkoff Pesto Genovese
3 Plum tomatoes, sliced
1 cup Asiago cheese, shredded
Salt and pepper, to taste


In a small pan, sauté the shallots, garlic and butter until shallots are softened. Whisk shallots with the eggs, half and half, flour and Pesto Genovese in a bowl. Season with salt and pepper.

Arrange the tomatoes in concentric circles in the pie crust until covered. Pour egg mixture over tomatoes and top with shredded Asiago cheese. Bake for 30 minutes in a  400º oven, then serve while hot.