Tangy Peach Pesto Quiche
Indulge in the delightful combination of tangy peach, zesty lime, and crispy potato chips with this unique pesto quiche. The added kick from dried leek and red pepper flakes perfectly balances the sweetness of peach and earthiness of eggplant. Topped with a pumpkin-infused crust, this savory dish is a true flavor adventure!
ingredients
- 1 pre-made pie crust
- 3 medium-sized peaches, peeled and thinly sliced
- 1 small eggplant, diced
- 4 eggs
- 1 cup heavy cream
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dried leek
- 1 tablespoon red pepper flakes
- Zest of 1 lime
- 1/2 cup crushed potato chips
- 1/4 cup pumpkin puree
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Roll out the pie crust and fit it into a greased tart pan, trimming any excess dough.
- 3.
In a heated skillet, lightly sauté the diced eggplant until tender, then set aside.
- 4.
In a food processor, combine the basil, Parmesan cheese, dried leek, red pepper flakes, and lime zest. Blend until finely chopped.
- 5.
In a mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
- 6.
Spread the pesto mixture evenly over the pie crust.
- 7.
Arrange the sliced peaches and sautéed eggplant on top of the pesto.
- 8.
Pour the egg mixture over the peaches and eggplant, ensuring everything is evenly coated.
- 9.
Sprinkle crushed potato chips over the quiche for an added crunch.
- 10.
In a small bowl, mix the pumpkin puree with a pinch of salt and pepper. Dot spoonfuls of the pumpkin mixture on top of the quiche.
- 11.
Bake in the preheated oven for 35-40 minutes or until the quiche is set and the crust is golden brown.
- 12.
Allow the quiche to cool for a few minutes before serving. Enjoy!
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