Backyard Farms

Where to Buy

Tomato and Asparagus Quiche with Basil Pesto

  • Prep Time: 75
  • Cooking Time: 55
  • Serves 4-6
Tomato and Asparagus Quiche with Basil Pesto

Ingredients

This delicious quiche featuring basil pesto from our friends at Stonewall Kitchen, is perfect for Mother’s Day or ANY day you're craving the flavors of summer.

Dough for 1 (9-inch) pie crust

1 tablespoon Dijon mustard

1 cup shredded Swiss or Gruyère cheese

6 Backyard Farms Cocktail Tomatoes, quartered and seeded

3 scallions, white and light green parts thinly sliced

5 eggs

1 cup half and half

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons Stonewall Kitchen Basil Pesto

12 thin asparagus spears, trimmed to fit your pie plate

Preparation

Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter. Transfer it to a 9-inch pie plate. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough. Loosely cover the pie crust with plastic wrap and transfer it to your refrigerator to chill for 1 hour.

Pre-heat your oven to 425 degrees Fahrenheit. Remove the pie crust from your refrigerator and remove and discard the plastic wrap. Prick the bottom of the pie crust with the tines of a fork. Then set a sheet of parchment paper inside the pie crust and fill it with pie weights or dried beans. Transfer the pie crust to your pre-heated oven and bake for 10 minutes.

Remove the par-baked pie crust from your oven and remove the parchment paper with the pie weights/dried beans. Turn your oven temperature down to 350 degrees Fahrenheit.

Spread the Dijon mustard into a thin layer over the bottom of the pie crust. Top with the shredded cheese. Then add the tomatoes and scallions.

Meanwhile, in a medium bowl whisk together the eggs, half and half, salt and black pepper. Stir in the basil pesto. Gently pour the egg mixture over the tomatoes and scallions. Then lay the asparagus spears on top. Carefully transfer the quiche to your oven and bake for 40-45 minutes, or until the top appears just set. If the crust is browning too quickly during cooking, tent the edges with aluminum foil.

Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing and serving.

ABOUT THE CHEF

Liz Harris, Floating Kitchen
www.floatingkitchen.net

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.