Tomato Pesto Quiche

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“This is a delicious tomato quiche. I've included a healthy pie crust that goes well with the quiche but for quick preparation you can use a store bought pie crust.”

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Chill oil in freezer for 10 minutes or until very cold.
  3. In a large mixing bowl, combine the flours and salt. Whisk together until well combined. Set aside.
  4. Remove the oil from the freezer and drizzle into the flour mixture. Using a fork or dough blender, incorporate until crumbly. Sprinkle in the ice water, tossing the dough with a fork until it is just moist enough to hold together without appearing crumbly. Knead briefly with your hands until dough is smooth and then shape into a round.
  5. Roll the dough to a thickness of 1/8-1/4 in and approximately 3 inches larger than that of the pie pan. Place in the pie pan and then work it around until it evenly covers the whole pan.
  6. Layer half the tomato slices in the pie crust and sprinkle with half the feta cheese. Whisk together eggs and pesto until well mixed, and stir in mozzarella, basil/parsley, onion powder, garlic powder, salt and pepper. Pour half of the mixture over first tomato layer. Add a second layer of tomato slices and top with the rest of the egg mixture. Sprinkle the remaining feta cheese on top.
  7. Bake for 20-25 minutes, or until egg mixture firms and feta browns.

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