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Skillet Basil Pesto Sausage Caprese Quiche
A fresh homemade basil pesto and all the caprese fixins' are a match made in brunch heaven in this skillet basil pesto sausage caprese quiche! Cut BIG slices of this luscious quiche for best results.
Servings 9 servings
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 clove garlic
- 3 tablespoons grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- Pie pastry for 1 (9 in) pie
- 4 large eggs
- 1/4 cup heavy whipping cream
- 1-1/4 cups milk
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1/4 lb cooked turkey sausage
- 2 medium roma tomatoes, thinly sliced
- 4-6 slices fresh mozzarella cheese
- 2 tablespoons torn fresh basil leaves
In a food processor, pulse basil, pine nuts, garlic, and Parmesan while drizzling oil through top until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste.
Roll out pie pastry to fit a 9-in pie plate. Prick bottom and sides of crust and bake at 400F 10-12 minutes or until a very light golden brown. Set aside.
In a medium bowl, whisk eggs, cream, milk, salt, pepper, and garlic powder until smooth. Place sausage in bottom of pre-baked crust and pour egg filling on top. Top with roma tomato slices and mozzarella slices. Swirl pesto around top of quiche.
Bake quiche at 375F 35-40 minutes or until crust is golden and a knife inserted in middle of quiche comes out clean. Cool quiche 15 minutes before slicing and serving. Enjoy!