Bacon Pesto Quiche
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Bacon Pesto Quiche
Category
Breakfast Recipes
Ingredients
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8 to 10 servings
- What you’ll need:
- 1 8 oz Terrapin Ridge Farms Pesto Aioli
- 6 Eggs
- 2 tbsp Olive oil
- 1 16 oz Package bacon
- 1/2 cup Shredded mozzarella
- 3 Campari tomatoes, diced
- 5.3 oz Greek yogurt
- 1/2 cup Spinach, chopped
- 1 pie crust
- 1/4 cup Shredded parmesan
- 1/4 tsp Kosher salt
- 1/4 tsp Freshly ground pepper
- 1 Zucchini, diced
- 1/3 cup Parsley, chopped
- 1 Garlic clove, minced
- 2 tbsp basil, chiffonade
Directions
- Preheat the oven to 425°F and drizzle olive oil onto
- the pie pan. Cook bacon until crispy, then place on
- a plate with paper towels to get rid of the grease.
- Chop the bacon into small pieces. Set aside.
- Unravel the pie crust into the pie dish.
- Whisk together eggs, 5 oz TRF Pesto Aioli, Greek
- yogurt, garlic, salt, and pepper. Stir in zucchini,
- tomatoes, parsley, and spinach. Sprinkle parmesan
- cheese and mozzarella cheese on top. Bake the
- quiche for 25 minutes or until golden brown on top.
- Garnish with basil and TRF Pesto Aioli.