Recipes

Spinach Porcini Pesto Quiche

Highlight your breakfast with a delightful quiche made of spinach and Anne's Pesto Porcini

Servings: 12
Preparation: 120 min

Ingredients:
1/2 cup polenta, 1 1/2 cup water, 1/4 cup grated Parmesan cheese, 1/2 tsp. salt, 1 large Tbsp. Anne's Pesto Porcini, 1 cup shredded mozzarella, 1 cup thinly sliced mushrooms, 1/4 cup chopped sun dried tomatoes, 3 cloves garlic, minced, 3 beaten eggs, 1 1/4 cup milk, 1/2 cup cottage cheese, 5 oz. fresh or frozen spinach (thawed with liquid squeezed out), 1/4 cup grated Parmesan cheese, 1 thinly sliced Roma tomato

Preheat oven to 350 degrees. Lightly oil the bottom of one pie plate. In small sauce pan, mix water and polenta and bring to a boil. Reduce heat and stir until thickened. Add Parmesan and salt and mix well. Pour into pie plate covering bottom. Let cool until solidified, about 5-10 minutes. Spread Anne's Pesto Porcini over polenta and sprinkle with mozzarella. Saute mushrooms, garlic and sun dried tomatoes. Beat together eggs, milk and cottage cheese. Add sauteed mushroom mixture and spinach. Mix well. Pour into pie plate. Top with Parmesan and decorate with tomato slices. Bake for 45 minutes until center is set.

posted by: Katrin, 2008-07-17

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